This post may contain affiliate links. Please read our disclosure policy.
A cozy and comforting Autumnal Roasted Vegetable Soup made with 5 different vegetables, roasted for an intense flavour with lots of garlic and thyme, then topped with lots of Pecorino cheese. Grab some crusty bread or homemade focaccia for dunking!
Quick recipe snapshot
- Flavour – rich, deep flavour from roasted vegetables, garlic and thyme.
- Texture – the soup is pureed for a thick, creamy and smooth texture (without any cream added).
- Perfect for – a cozy lunch or dinner or prep ahead and freeze for later.
- Serve with – Lots of grated pecorino cheese, crusty bread or homemade focaccia for dunking.
Table of Contents
This roasted vegetable soup is the perfect meal for chilly weather; it’s rich in flavour with a soothing and creamy texture that we just love.
Roasting the vegetables first allows them to caramelise and intensifies the flavour, which is something you don’t get from boiling or sautèing (that’s why our roasted red pepper soup is so popular).
I also love that you can toss everything in a roasting tray and get on with other things while it cooks, so it’s fairly low prep.
The veg is then blended with stock for a thick and creamy soup that is so rich in flavour, it’s simple, wholesome and perfect for using up leftover veggies.
See the full recipe below, plus our top tips. Enjoy!
Ingredient notes
Here’s what you need to make our roasted vegetable soup. You can easily swap out the ingredients for what you have to hand (see some suggestions below).
Pin this now to find it later
Pin It- Red onion – you can also use white or brown onion instead.
- Leek – I love the flavour of leeks, but if you don’t have one, you can add another onion to the roasting tray instead.
- Thyme – rosemary would be a great alternative, as would dried oregano.
- Butternut squash – you can use another similar squash, such as honeynut or pumpkin.
- Pecorino – We used Pecorino Toscano, which is a semi-hard cheese with a delicious nutty flavour. It’s a lot less salty than Pecorino Romano, but that would work as a good alternative, as would Parmigiano Reggiano.
Recipe tips and FAQs
- Cutting the veg – cut the vegetables into roughly the same-sized chunks to ensure they roast evenly.
- Roast the veg to perfection – you’ll know the veg is done when they are slightly charred around the edges (this adds so much flavour). It usually takes 45 minutes to 1 hour.
- Adjusting consistency – if, after blending, your soup is too thick, you can adjust the consistency with more water or stock. Add a little at a time and stir it in to avoid adding too much.
- Use low-sodium stock – if you are not using homemade, then I recommend using a low-sodium, good-quality stock so you can adjust the amount of salt added afterwards.
Yes, you can prep the soup in advance or just simply roast the veg in advance. The soup will keep well in the fridge for up to 3 days.
Yes, freeze the soup in suitable containers for up to 3 months.
Yes, you can saute the leek, onion and garlic together until soft, then add in all the other chopped veg and stock. Simmer the soup until the veg is cooked through, then blend. Note that the flavour won’t be as rich as when it’s roasted.
More hearty soup recipes to try
If you’ve tried this roast vegetable soup recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Easy Roasted Vegetable Soup
Ingredients
- 1 red bell pepper
- 1 lb (450g) Butternut squash, (about 2.5 cups)
- 1 leek
- 1 red onion
- 1 small/medium eggplant (aubergine)
- 5 cloves of garlic
- 4 1/4 cups (1 litre) vegetable stock
- 3-4 sprigs thyme leaves, plus extra for garnish
- 5 tablespoons olive oil
- Pecorino Toscano cheese, for serving (optional)
- Salt and pepper
Instructions
- Preheat the oven to 180°C(350°F) fan 200℃(400℉) static.
- Using a knife, remove most of the eggplant skin (it doesn’t need to be perfect). Roughly chop the squash, eggplant, red pepper and red onion into medium-sized pieces and add to a baking tray. Add the thyme leaves and garlic and season well with salt and pepper. Drizzle with around 4 tablespoons of olive oil, and rub the oil all over the veg.
- Roast the vegetables in the oven for 45 minutes to 1 hour until slightly golden and cooked through.
- Wash and finely slice the leek. Add 1 tablespoon of olive oil to a large pot under a low/medium heat and sauté the leek until soft but not browned.
- Remove the garlic from the tray and let them cool. Add the cooked roasted vegetables to the pot, then when cool enough to touch, squeeze the roasted garlic from their skins into the pot.
- Add the vegetable stock, and simmer the soup for 15 minutes. Blitz the soup until smooth with an immersion or regular blender (be careful when blitzing hot soup).
- Check for seasoning and add more salt and pepper as needed, then serve in bowls topped with grated pecorino cheese and more thyme for garnish.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never had eggplant in soup before, I must try this!
It’s great in soup and gives a lovely creaminess when pureed!
Yum! Soup is one of my favorite things about winter, haha. This soup sounds delicious! Such a perfect way to use up some of the veggies in my fridge!
That’s the great thing about soup, you can use up lots of leftover veg. Thanks for stopping by!
Well I was wondering what to take to work tomorrow for lunch. Its got to be this soup in a thermos – thanks.
Great idea!
This recipe sounds delicious. I’ve always loved butternut squash, too!. The eggplant and red peppers make for an interesting combination.
Thank you! 🙂
This looks so beautiful and warming. I’ve never added eggplant to a squash soup and now I’m wondering why not!
Thank you Jennie, eggplant is great in soup it gives such a wonderful flavour and creaminess when pureed.
This looks like a perfect soup for chilly winter days! I love that it requires only 10 minutes of prep time!
Yup so easy to prep, thanks Igor!
This sounds like the perfect soup. It’s late here and I’m really beginning to feel hungry!!!
Thank you so much!
When my husband is out of town, I pour wine and eat wheat thins! I’m impressed that you actually have real food!
Hahaa that’s hilarious. It sucks cooking for one!
I love that gorgeous, vibrant color- it looks so delicious and comforting!
Thanks so much ☺️
This is such a great technique for soup, I make a completely different roasted veggie soup using beets, and the color is amazing ~ I love that you added butternut squash, it’s my fave <3
Wow that sounds lovely! Thank you sue ☺️