Roasted Veggie Soup

This creamy roasted veggie soup blends zucchini, tomatoes, bell pepper, and aromatics into a silky bowl of comfort. Roast everything right in the pot for deep, sweet flavor, then finish with cream (or coconut cream) and a sprinkle of feta and basil. Easy, weeknight-friendly, and perfect for using up summer produce.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Soup

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

2 small zucchini chopped
4 tomatoes any size/color, chopped
1 red or yellow bell pepper seeded & chopped
1 celery sticks sliced
1 small yellow onion chopped
2 carrots chopped
2 garlic cloves smashed
Olive oil about 2–3 tbsp
Salt black pepper, oregano, Italian seasoning (to taste)
Any broth or water — just enough to almost cover vegetables ~3–4 cups
1/2 cup heavy cream or coconut cream
To finish: crumbled feta and fresh basil

Equipment

Dutch oven or oven-safe pot with lid
Cutting board & knife
Measuring cups & spoons
Immersion blender (or standard blender)

Method

Preheat oven to 400°F (205°C).
Prep veggies: Add zucchini, tomatoes, pepper, celery, onion, carrots, and garlic to a Dutch oven or oven-safe pot. Drizzle with olive oil, season with salt, pepper, oregano, and Italian seasoning. Toss to coat; cover with the lid.
Roast for 25–30 minutes until the vegetables are soft and lightly caramelized.
Add liquid: Pour in just enough broth/water to almost cover the vegetables (about 3–4 cups). Stir in the heavy cream or coconut cream.
Simmer 1–2 minutes, then blend until smooth using an immersion blender (or carefully transfer to a blender in batches).
Taste & serve: Adjust salt/pepper. Ladle into bowls and top with feta and fresh basil. Enjoy!

Notes

Roast covered: The lid traps steam so veggies soften faster; remove the lid for the last 5 minutes if you want extra caramelization.
Control thickness: Start with less liquid. After blending, add more broth to reach your perfect consistency.
Dairy-free option: Use coconut cream and skip the feta (or use a dairy-free feta).
Extra protein: Stir in white beans or top with shredded rotisserie chicken after blending.
Flavor boosts: A splash of balsamic or lemon juice at the end brightens everything. A pinch of red pepper flakes adds gentle heat.
Make-ahead/Freeze: Keeps 4 days in the fridge; freezes up to 2 months (add cream after reheating for best texture).

Roasted Veggie Soup