Name: Roasted Vegetable Soup
Prep time: 10 min
Total time: 1 h
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 1 kg (2 pounds) mixed fresh summer veggies (tomato, peppers, zucchini, onion, cauliflower, carrots); 1 tbsp olive oil; 1 tsp oregano; 100 g (1 cup) mini pasta, for soup; 800 ml (4 cups) Vegetable Broth; 1 tsp sugar (optional)

Roasted Vegetable Soup

This recipe is especially perfect for the end of summer, when the garden is often overflowing with more fresh vegetables than we can use right away. It’s a great way to turn ripe tomatoes, peppers, zucchini, and other seasonal vegetables into something comforting and delicious instead of letting them sit forgotten in the fridge. We also love making a bigger batch and freezing a few portions for later. That way, you can enjoy the flavors of summer even on cooler days, long after the season is over. Roasting the vegetables first makes all the difference. It brings out their natural sweetness and gives the soup a deeper, richer flavor without adding any extra effort. Once blended, the soup becomes wonderfully smooth, creamy, and beautifully colorful.

Creamy Roasted Vegetable Soup

In summer, the garden is overflowing with fresh vegetables, and it often feels like there are more tomatoes, peppers, zucchini, and other vegetables than we know what to do with. That’s exactly when simple recipes that use up a generous amount of vegetables come in handy.

This Creamy Roasted Vegetable Soup is:

creamy, smooth, and full of flavor
made with simple summer ingredients
perfect for using up seasonal vegetables
great for a light lunch or dinner
easy to prepare
delicious the next day
ideal for making ahead
freezer-friendly

Roasting is what makes this soup so special. Instead of simply cooking the vegetables in water, we first roast them at a high temperature in the oven. The edges begin to caramelize and turn golden brown, the vegetables’ natural sweetness becomes more pronounced, and their flavor becomes deeper and more concentrated. Once everything is blended together, you get a thick, creamy vegetable soup that tastes wonderfully rich despite being made with just a handful of simple ingredients.

What to serve with Roasted Vegetable Soup

Creamy Roasted Summer Vegetable Soup is flavorful enough to serve completely on its own, but you can also add a few simple toppings for extra texture and an even more delicious bowl.

It goes especially well with:

homemade croutons
a slice of homemade bread or focaccia
a drizzle of good-quality olive oil
fresh herbs
toasted seeds
a spoonful of sour cream or a splash of heavy cream

Storing and freezing

You can store the creamy soup in the refrigerator or freeze it for later.

In the refrigerator: Store the soup in an airtight container in the refrigerator for up to 3 days.

In the freezer: Once completely cooled, transfer the soup to a freezer-safe container and freeze for up to 2 months. We recommend freezing the soup in individual portions, so you can easily thaw only as much as you need.

Reheating: Transfer the soup from the freezer to the refrigerator and let it thaw overnight, or gently thaw and reheat it in a pot over low heat. Stir well before serving. If the soup is too thick, add a little water or vegetable broth and blend again or stir until smooth.

How to make roasted vegetable soup at home (video)

Check this short video to master the recipe at home.

Next, try these creamy soups

Made in collaboration with Ministry of Agriculture.

Ingredients