A cozy and comforting Autumnal Roasted Vegetable Soup made with five vegetables roasted to concentrate their flavor, plenty of garlic and thyme, then finished with grated Pecorino. Serve with crusty bread or focaccia for dunking.
Quick recipe snapshot
- Flavour – deep, caramelised taste from roasted vegetables, garlic and thyme.
- Texture – pureed to a thick, creamy and smooth consistency without added cream.
- Perfect for – a warming lunch or dinner; great to prep ahead and freeze.
- Serve with – plenty of grated Pecorino and crusty bread or focaccia for dunking.
This roasted vegetable soup is ideal for chilly days. Roasting the vegetables caramelises their natural sugars and builds a depth of flavour you won’t get from boiling or simply sautéing.
It’s a low-prep recipe: toss the chopped veg on a tray, roast, then blend with stock for a rich, satisfying soup—perfect for using up leftover vegetables.
See the full recipe and tips below. Enjoy!
Ingredient notes
Use the vegetables listed or swap with what you have on hand—see suggestions beneath the list.
- Red onion – white or brown onion can be used instead.
- Leek – adds gentle sweetness; substitute another onion if unavailable.
- Thyme – rosemary or dried oregano are good alternatives.
- Butternut squash – any similar squash, like pumpkin or honeynut, works well.
- Pecorino – Pecorino Toscano gives a nutty finish; Parmigiano Reggiano or Pecorino Romano are acceptable substitutes.
Recipe tips and FAQs
- Cutting the veg – keep pieces roughly the same size so they roast evenly.
- Roast to perfection – the veg should be slightly charred at the edges for best flavour; allow 45–60 minutes.
- Adjusting consistency – thin with extra stock or water a little at a time if the soup becomes too thick when blended.
- Use low-sodium stock – if using store-bought stock, choose low-sodium so you can control the final seasoning.
Yes. You can roast the vegetables ahead of time or make the soup in advance. Refrigerate for up to 3 days.
Yes. Freeze in suitable containers for up to 3 months.
Yes. Sauté the leek, onion and garlic until soft, add the other chopped vegetables and stock, simmer until tender, then blend. Roasting gives a richer flavour, though.
More hearty soup recipes to try
Soups
Roasted Tomato Soup – Creamy and Healthy
Pasta
Pasta e Ceci (Pasta with Chickpeas)
Soups
Pasta Fagioli Soup – Pasta & Beans
Soups
Italian Lentil Soup (Zuppa di Lenticchie)
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Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video.
Easy Roasted Vegetable Soup
By Emily
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 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
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Preheat the oven to 180°C (350°F) fan / 200°C (400°F) static.
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Remove most of the eggplant skin with a knife (it need not be perfect). Roughly chop the squash, eggplant, red pepper and red onion into medium pieces and place on a baking tray. Add thyme leaves and whole garlic cloves. Season with salt and pepper and drizzle with about 4 tablespoons of olive oil, tossing to coat.
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Roast for 45 minutes to 1 hour, until the vegetables are golden and slightly charred at the edges.
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Wash and finely slice the leek. In a large pot over low–medium heat, warm 1 tablespoon olive oil and sauté the leek until soft but not browned.
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Remove the roasted garlic cloves from the tray and allow them to cool briefly. Add the roasted vegetables to the pot, then squeeze the roasted garlic from their skins into the pot when cool enough to handle.
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Pour in the vegetable stock and simmer for 15 minutes. Blend the soup until smooth with an immersion blender or in batches in a regular blender—take care with hot liquids.
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Taste and adjust seasoning with salt and pepper. Serve in bowls topped with grated Pecorino and a sprig of thyme.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- Vegetable sizes are medium unless stated.
- Recipes are developed using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
| Carbohydrates: 25g
| Protein: 2g
| Fat: 18g
Nutrition information is approximate.
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