Roasted Vegetable Soup – Cozy, Flavor-Packed & Meal Prep Friendly

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 Healthy Roasted Veggie Soup | Easy Dinner on a Budget

This Roasted Vegetable Soup is a comforting, nutrient-rich dinner that transforms simple, budget-friendly veggies into a delicious, satisfying bowl. Roasting brings out the natural sweetness and flavor of the vegetables, making this soup perfect for busy weeknights, meal prep, or a cozy weekend dinner.

Naturally vegetarian (or vegan!), gluten-free, and loaded with vitamins — this recipe is a hit for families and anyone eating clean on a budget.


🥕 Why You’ll Love This Soup

  • Made with affordable pantry staples

  • Packed with roasted veggie flavor

  • Meal-prep & freezer-friendly

  • Vegetarian & gluten-free

  • Ready in under 45 minutes

🛒 Ingredients

  • 2 carrots, peeled & chopped

  • 2 zucchini, sliced

  • 1 red bell pepper, chopped

  • 1 onion, quartered

  • 2 tomatoes, halved

  • 4 garlic cloves (unpeeled)

  • 1 tbsp olive oil

  • Salt & pepper to taste

  • 1 tsp dried thyme

  • ½ tsp smoked paprika (optional)

  • 3 cups vegetable broth

  • 1 tbsp tomato paste

  • Fresh basil or parsley for garnish

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C).

  2. On a large baking sheet, toss carrots, zucchini, bell pepper, onion, tomatoes, and garlic with olive oil, salt, pepper, and thyme.

  3. Roast for 25–30 minutes until vegetables are tender and slightly charred.

  4. Peel the roasted garlic, then transfer all roasted veggies to a pot.

  5. Add vegetable broth and tomato paste. Bring to a boil, then reduce to simmer for 10 minutes.

  6. Blend the soup using an immersion blender (or regular blender in batches) until smooth.

  7. Adjust seasoning and serve hot with fresh herbs or crusty bread.

💡 Tips & Swaps

  • Add sweet potatoes or cauliflower for variety

  • Want it creamy? Stir in a splash of coconut milk or cream

  • Make it spicy with a pinch of red pepper flakes

  • Serve with One-Bowl Banana Bread for a cozy combo

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