Roasted Vegetable Soup
A creamy, dairy-free roasted vegetable soup packed with wholesome vegetables, beans, and aromatic spices. Easy to prepare, fiber-rich, and perfect for meal prep or a cozy weeknight dinner.
Equipment
- 1 Large mixing bowl
- 1 baking sheet
- Parchment paper (for lining)
- 1 stockpot or Dutch oven
- Immersion blender or high-speed blender
Ingredients
- 8 oz cauliflower florets
- 3 medium carrots peeled and chopped
- 1 medium parsnip peeled and chopped
- 1 medium sweet potato peeled and chopped
- 2 large shallots peeled and chopped
- 3 medium garlic cloves unpeeled
- 2 tbsp olive oil divided
- ½ tsp kosher salt plus more to taste
- ⅛ tsp ground black pepper
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ½ tsp curry powder
- 5 cups vegetable stock or chicken/beef stock
- 28 oz fire-roasted tomatoes
- 15 oz cannellini beans drained and rinsed
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 425°F (220°C) and position the oven rack on the lower third of the oven to ensure even roasting. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This step ensures the vegetables roast evenly and develop a rich, caramelized flavor.
- Prepare Vegetables: Peel the carrots, parsnip, sweet potato, and shallots. Cut the cauliflower florets, carrots, parsnip, sweet potato, and shallots into similar-sized pieces, roughly 1½ inches, so they roast evenly. Leave the garlic cloves unpeeled, which helps mellow their flavor during roasting. Place all the chopped vegetables and garlic into a large mixing bowl.
- Season and Oil Vegetables: Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with ½ teaspoon kosher salt, ⅛ teaspoon black pepper, ½ teaspoon turmeric, ¼ teaspoon cumin, and ½ teaspoon curry powder. Toss thoroughly until every piece is evenly coated with oil and spices. Proper coating enhances flavor and ensures the spices roast into the vegetables.
- Arrange Vegetables for Roasting: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Overcrowding can cause steaming instead of roasting, which prevents browning. The goal is to achieve a slight golden crust on the edges for maximum flavor.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20–25 minutes, turning the vegetables once or twice halfway through to ensure even caramelization. The vegetables are ready when they are tender and lightly browned, which intensifies their natural sweetness and creates a rich depth of flavor.
- Remove Garlic Skins: Once the vegetables are roasted, carefully squeeze the garlic cloves to remove their skins. The roasted garlic will have a soft, buttery texture and a mild, sweet flavor that blends beautifully into the soup.
- Combine Ingredients in Pot: In a large stockpot or Dutch oven, add the roasted vegetables, peeled roasted garlic, 5 cups of vegetable stock, 28 ounces of fire-roasted tomatoes, and 15 ounces of rinsed cannellini beans. Stir gently to combine all ingredients. This mixture forms the flavorful base of the soup.
- Simmer the Soup: Bring the mixture to a gentle boil over medium-high heat. Once boiling, cover with a lid, reduce the heat to medium-low, and let it simmer for about 20 minutes. The vegetables should become completely tender, allowing the flavors to meld beautifully.
- Puree the Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. If using a high-speed blender, work in batches, filling the blender jar only halfway and removing the center cap to let steam escape. Pureeing creates a velvety texture without the need for dairy or cream.
- Taste and Adjust Seasoning: After blending, taste the soup and adjust seasoning as needed. Add extra salt, pepper, or spices to enhance the flavor. This final adjustment ensures the soup is perfectly balanced and full of depth.
- Serve or Store: Ladle the soup into bowls and serve hot, garnished if desired with fresh herbs or a drizzle of olive oil. Any leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove, stirring occasionally, to maintain its creamy texture.
- Optional Make-Ahead Tip: You can roast the vegetables and garlic in advance and store them in the fridge. When ready, combine with stock, tomatoes, and beans, then simmer and puree. This makes the soup a convenient, quick option for busy weekdays.
Notes
- Roast the vegetables until lightly caramelized for a richer, sweeter flavor.
- Garlic can be roasted with skins on for a milder, nutty flavor.
- Use a mix of vegetable, chicken, or beef stock depending on your preference.
- Cannellini beans add plant-based protein and creaminess; other beans like navy or great northern can work too.
- Soup can be made ahead; flavors deepen when stored overnight.
- Blend in batches if using a standard blender to avoid splatters.
