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Cheesy Roasted Vegetable Soup

Elevate your lunchtime routine with this Cheesy Roasted Vegetable Soup, a vibrant and nutrient-dense dish that brings out the natural sweetness of garden vegetables through the power of high-heat roasting. By caramelizing sweet potatoes, bell peppers, and carrots in the oven before blending, you create a deep, smoky flavor profile that raw-simmered soups simply can’t match. Finished with a salty punch of aged Parmesan, this velvety soup is a sophisticated take on classic comfort food that feels indulgent while staying incredibly healthy.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4

Ingredients

  • 1 large Sweet Potato peeled and chopped into 1-inch chunks
  • 1 Red Bell Pepper deseeded and chopped
  • 1 Yellow Bell Pepper deseeded and chopped
  • 2 medium Carrots peeled and sliced
  • 3 cloves Garlic leave the skins on!
  • 1 Red Onion peeled and cut into wedges
  • 3 tbsp Olive Oil
  • 1 litre 4 1/4 cups Vegetable Stock (use bouillon for gluten-free)
  • 35 g 1/3 cup Shredded Parmesan Cheese (plus extra for serving)
  • 1/2 tsp Each: Salt Black Pepper, Paprika, and Ground Cumin

Instructions

  • Roast the Base: Preheat your oven to 200°C / 400°F. On a large baking tray, spread out the sweet potato, peppers, carrots, and the unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. Toss well with your hands to coat everything evenly.
  • First Bake: Roast for 20 minutes, making sure to turn the vegetables over halfway through (at the 10-minute mark) to ensure even browning.
  • Add the Onion: After 20 minutes, add the red onion wedges to the tray. Toss again so the onions get a light coating of the seasoned oil. Return to the oven for 10–12 more minutes until everything is tender and the edges are slightly charred.
  • Simmer: Set aside about 1/4 cup of the roasted vegetables for garnishing later. Place the rest of the vegetables into a large saucepan. Squeeze the roasted garlic out of its skin directly into the pan. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.
  • Blend: Remove from heat. Use an immersion (hand) blender to process the soup until it is completely smooth and velvety.
  • The Cheesy Finish: Stir in the 1/3 cup of shredded Parmesan until melted. Taste and adjust salt or pepper if needed.
  • Garnish and Serve: Ladle into bowls and top with the reserved roasted vegetables and an extra sprinkle of Parmesan cheese.

Notes

  • Consistency Control: If the soup feels too thick after blending, simply add a splash more hot water or stock until you reach your desired silkiness.
  • Garlic Trick: Don't skip roasting the garlic in the skin! It prevents the garlic from burning and creates a sweet, caramelized flavor that defines the broth.
  • Vegan Option: To make this soup vegan, simply swap the Parmesan for nutritional yeast or your favorite plant-based hard cheese.
  • Storage: This soup freezes beautifully! Store it in an airtight container for up to 3 months. Just give it a good whisk after reheating to restore the creamy texture.