Easy Roasted Vegetable Soup

Total Time Prep: 50 min. Cook: 15 min.
Yield 8 servings (2 quarts)
Test Kitchen Approved
Roasted vegetable soup is packed with nutritious sweet potatoes, carrots and red peppers. Roasting the vegetables brings out rich, caramelized flavors for a hearty, comforting soup that's easy to make and fantastic for meal prep.

Ingredients

  • 2 medium sweet potatoes (about 1 pound), peeled and chopped
  • 1 medium red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium carrot, chopped
  • 3 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups reduced-sodium vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1/4 cup packed fresh parsley sprigs
  • 1 teaspoon lemon juice, optional
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 400°. Place sweet potato, onion, bell pepper and carrot on a foil-lined baking sheet. Drizzle with 2 tablespoons oil; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until vegetables are caramelized on the edges, 35-40 minutes.
  2. Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add garlic, remaining 1 teaspoon salt, cumin and paprika; cook 1 minute longer. Stir in roasted vegetables, broth and diced tomatoes; simmer 10-15 minutes or until vegetables are very soft. Stir in parsley and if desired, lemon juice. Use an immersion blender to puree soup until smooth.
  3. Serve in bowls with grated Parmesan cheese.

Nutrition Facts

1 cup soup with 1-1/2 teaspoons Parmesan: 149 calories, 6g fat (1g saturated fat), 2mg cholesterol, 645mg sodium, 22g carbohydrate (10g sugars, 4g fiber), 3g protein.

Roasting sweet potatoes, carrots and red pepper brings out rich, caramelized flavors for a nutritious, comforting soup that’s satisfying on its own or with a side of crusty bread. —Taste of Home Test Kitchen
Recipe Creator

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