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This Roasted Vegetable Soup is full of nutritious root vegetables. Soup is a favorite food in our house, and you can get root veggies all year long. This is a perfect dinner and leftovers make a great lunch!
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4.8 from 5 votes

Roasted Vegetable Soup

This roasted vegetable soup is one of my favorite recipes, and it's so easy to make.
Prep Time45 mins
Cook Time1 hr 30 mins
Course: Lunch or Dinner
Cuisine: American
Keyword: Daniel Fast, Roasted vegetable soup
Servings: 8
Calories: 198kcal



  • 3 Parsnips chopped bite sized
  • 3 Large Carrots chopped bite-sized
  • 2 Red or Yellow Peppers chopped bite-sized
  • 3 Celery stalks chopped bite-sized
  • 2 Sweet Potatoes chopped bite-sized
  • 1 Russet Potato chopped bite-sized
  • 1 C Grape Tomatoes quartered
  • ½ Large White Onion chopped bite-sized
  • 3 Garlic cloves minced
  • 1 C fresh parsley chopped, optional
  • ½ tbsp salt
  • ¾ tbsp ground pepper freshly ground
  • 3 tbsp Olive Oil
  • 6 C Vegetable broth



  • Heat oven to 400 degrees.  
  • Wash all vegetables.
  • Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.
  • On a foil lined baking sheet - toss all vegetables with olive oil and salt & pepper. This means everything except the parsley will be on the baking sheet.
  • Roast about an hour - or until all veggies are softened. Remove from oven and let cool.
  • Transfer ½ of the vegetables to a soup pot and add about 2 cups of broth to the vegetables.
  • Using a hand mixer on slow speed, blend the vegetables for about 1 minute.
  • Add the rest of the broth and vegetables and simmer on low heat to warm through.
  • Serve immediately with a bowl of chopped parsley on the side.


Serving: 12ounces | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1203mg | Potassium: 763mg | Fiber: 7g | Sugar: 9g | Vitamin A: 13066IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 2mg