Description
This Roasted Vegetable Soup is a comforting and flavorful vegan soup featuring a medley of roasted sweet potatoes, bell peppers, zucchini, cauliflower, and red onions, blended smooth with white beans and a blend of warm spices. Finished with fresh lemon juice and vegan Parmesan, this silky-smooth soup is perfect for a nourishing meal, served warm with extra roasted veggies and crusty bread.
Ingredients
Vegetables
- 1 medium sweet potato (12 ounces), peeled and cubed
- 1 red bell pepper, seeded and chopped into 1-inch chunks
- 1 medium zucchini, diced
- 1 small head cauliflower, chopped into florets
- 1 medium red onion, chopped into 1-inch chunks
Seasonings and Oils
- 2-4 tablespoons olive oil (for roasting)
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing garlic)
Other Ingredients
- 5 cloves garlic, minced
- 15-ounce can white beans, drained and rinsed
- 4-5 cups vegetable broth (adjust depending on desired thickness)
- 3 tablespoons fresh lemon juice
- 1/2 cup vegan Parmesan (e.g., Violife shaved Parmesan)
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) and prepare a large rimmed baking sheet or two if needed to accommodate all the vegetables comfortably.
- Roast the vegetables: Arrange the sweet potato, red bell pepper, zucchini, cauliflower, and red onion on the baking sheet(s). Drizzle with 2-4 tablespoons of olive oil, then sprinkle the ground cumin, turmeric, coriander, smoked paprika, salt, and black pepper evenly over the veggies. Toss everything in the pan to coat well. Roast for 30-40 minutes until the sweet potatoes are tender and the vegetables have a golden, roasted appearance. Reserve 1-2 cups of the roasted vegetables in a bowl to use as a topping later.
- Sauté garlic: While the vegetables roast, heat 1 tablespoon of olive oil in a large pot over low-medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add ingredients to pot: Add the remaining roasted vegetables (except the reserved topping), the drained white beans, and 4 cups of vegetable broth to the pot. Add more broth if you prefer a thinner soup. Stir everything to combine thoroughly.
- Puree the soup: Use an immersion blender directly in the pot to blend the soup until very smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a high-powered blender and puree until silky smooth.
- Simmer and season: Return the soup to the pot if using a blender and simmer gently for 5-10 minutes to warm through. Stir in 3 tablespoons of fresh lemon juice, then taste and adjust seasoning with additional salt, black pepper, or spices if desired.
- Serve: Ladle the soup into bowls, topping each serving with the reserved roasted vegetables, a sprinkle of vegan Parmesan, and a twist of black pepper. Serve with crusty bread for dunking and enjoy your flavorful, healthy roasted vegetable soup!
Notes
- You can adjust the vegetable broth amount to achieve your preferred soup consistency—less for thicker, more for thinner.
- For a non-vegan version, you may swap vegan Parmesan with regular Parmesan cheese.
- Make sure to not overcook garlic while sautéing as it can become bitter.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
- This soup is a great way to use any roasted vegetables you have on hand.
- For added protein, consider adding cooked chicken or turkey if not vegan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
