Roast Vegetable Soup Recipe

Lauren Keating | Healthy Delicious

Roast vegetable soup comes together quickly with whatever you have in the fridge. Just don't skip the roasting!

Roast Vegetable Soup Photo

Over the past few months I've fallen into some really bad eating habits. Lots of take out, lots of carbs, LOTS of chocolate, and not nearly enough vegetables.

So, earlier this fall, I did a round of Whole 30 to get my eating back on track. It only took a few days of hearty kale salads and pan-roast pork chops with grapes before I felt like my old self again. 

Roast Vegetable Soup Picture

This roasted vegetable soup was my secret weapon to getting though the more difficult days. It was great for lunch, as an extra serving of vegetables with my dinner, or even as a filling snack.

This soup was inspired by minestrone, but since pasta and beans aren't allowed on Whole 30 I swapped them out in favor of potatoes. It was a delicious alternative, although a can of white beans would still feel right at home in this soup pot. 

Roast Vegetable Soup Image

One of the things that I love most about roast vegetable soup like this one, is that you can basically use whatever vegetables you have lurking in the depths of your refrigerator.

No fennel? Swap in cabbage. Don't like carrots? Leave them out. Leftover greens from that kale salad I mentioned earlier? Go ahead and throw it into the pot. Really, pretty much anything goes. 

Roast Vegetable Soup Pic

For this soup, I also tossed the potatoes, fennel, carrots, and zucchini in a little bit of olive oil, then roasted them in a hot oven just until they started to caramelize around the edges. This helps concentrate their flavor and give each bowl an extra layer of complexity. I also added a can of fire roasted tomatoes to the pot to add even more smoky, roasted flavor to the recipe. 

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Roast Vegetable Soup Recipe

    10 Servings


  • 2 Potatoes, peeled and diced
  • 1 Fennel Bulb, chopped
  • 4 Carrots, peeled and cut into coins
  • 1 Zucchini Squash, chopped
  • 2 tablespoons Olive Oil, divided
  • 4 cloves Garlic, minced
  • 1 Onion, diced
  • 4 stalks Celery, chopped
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 28 ounce can Fire Roasted Diced Tomatoes
  • 6 cups Vegetable Broth, or chicken broth


  1. Heat your oven to 500°F.
  2. Toss the potatoes, fennel, carrots, and zucchini in 1 tablespoon olive oil.
  3. Spread the vegetables in a single layer on a baking sheet. Roast 15-20 minutes, turning once, until the vegetables begin to caramelize.
  4. Heat the remaining oil in a large soup pot set over medium heat.
  5. Add the garlic, onion, and celery. Cook 6-8 minutes, or until softened.
  6. Stir in the spices. Add the roast vegetables, tomatoes, and broth.
  7. Simmer 10 minutes, or until all the vegetables are cooked through.
  8. Season to taste with salt and pepper. 


Cooking Method:
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Related Recipes:
Soup Recipes, Whole30 Recipes, Simmered Recipes, Vegetable Recipes, Roasted Recipes, Carrot Recipes, Zucchini Recipes, Potato Recipes, Fennel Recipes
Recipe Yields:
10 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lauren Keating
Recipe Yields: 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 10

Amount Per Serving
Calories from Fat 21
Calories 109

% Daily Value*
Total Fat 3g
  Saturated Fat 0g
Sodium 60mg
Total Carbohydrate 18g
  Dietary Fiber 3g
  Sugars 4g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lauren Keating

About Lauren

Lauren is all about eating lots of fresh, in-season fruits and vegetables, whole grains. She blogs by the mantra, "If it's not delicious, it's not worth eating," over on Healthy. Delicious., and we couldn't agree more! We're so glad she's our Soups Fanatic!

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