Name: Roasted Vegetable Soup with Parmesan Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: International
Ingredients: 1 large sweet potato (peeled and chopped into chunks); 1 red bell pepper (deseeded and chopped into chunks); 1 yellow bell pepper (deseeded and chopped into chunks); 2 medium carrots (peeled and chopped); 3 cloves garlic (left in the skin); 1 red onion (peeled and chopped into wedges); a few sprigs of fresh thyme; 3 tbsp olive oil; ½ tsp salt; ½ tsp ground black pepper; ½ tsp ground cumin; ½ tsp paprika; 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free); 35 g (1/3 cup) grated parmesan; 2 tbsp grated parmesan (for topping)

There’s something so cozy about a warm bowl of veggie-packed soup that tastes like it’s been slow-cooked all day. This Roasted Vegetable Soup with Parmesan Recipe brings together caramelized sweetness and a touch of cheesy goodness that’ll make you want to savor every drop.

A blue bowl holds one layer of thick, smooth orange soup topped with scattered small pieces of dark red roasted onion and bacon, shredded white cheese, tiny green herb leaves, and a sprinkle of black pepper. A gold spoon lifts a scoop of the soup showing a soft orange chunk inside. In the background, several slices of brown seeded bread rest on a wooden board over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Vegetable Soup with Parmesan Recipe
Top Tip
How to Serve Roasted Vegetable Soup with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Vegetable Soup with Parmesan Recipe

Why You'll Love This Recipe

I’ve made countless vegetable soups, but roasting the veggies first transforms their flavors completely. This soup strikes the perfect balance between comforting and vibrant, and it’s surprisingly simple to pull off – a total win in my kitchen.

Deep, rich flavor: Roasting the sweet potatoes, peppers, and carrots caramelizes their natural sugars, adding an irresistible depth.
Perfectly creamy finish: Parmesan cheese stirred in at the end melts into the soup for a subtle, cheesy boost without overpowering the veggies.
Easy to customize: Whether you add more spices or swap veggies, this recipe is a wonderful base to tailor to your tastes.
Great for meal prep: It reheats beautifully and freezes well – a comforting lunch or dinner option ready when you need it.

Ingredients & Why They Work

This soup is all about layering flavors, and the chosen ingredients play their part perfectly. The vibrant veggies hold their own, while the parmesan and spices bring that cozy warmth you’ll want to come back to.

Flat lay of a large peeled sweet potato chunk, one red bell pepper quartered, one yellow bell pepper quartered, two peeled medium carrots chopped, three whole garlic cloves in their skin, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of coarse salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, one peeled red onion cut into wedges, a small white ceramic bowl of vegetable stock, a small white ceramic bowl of grated parmesan cheese, a few fresh thyme sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potato: Its natural sweetness caramelizes beautifully during roasting, adding body and richness.
Red and yellow bell peppers: Add bright, fruity notes and vibrant color.
Carrots: Another sweet component that roasts nicely, enhancing the soup's mellow profile.
Garlic cloves (in skin): Roasting them in the skin mellows the garlic, giving a subtle depth without overwhelming the soup.
Olive oil: Helps caramelize the veggies and adds smoothness to the soup base.
Salt, black pepper, cumin, paprika: A lovely little spice mix that brightens and grounds the flavors.
Red onion wedges: Added later to caramelize just right – tender and slightly sweet.
Vegetable stock: The foundation for the soup, use a quality stock or bouillon for gluten-free options.
Grated Parmesan: Adds creaminess and umami flavor for the perfect finishing touch.
Fresh thyme sprigs: Fresh herbs bring a subtle earthy note that lifts the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Roasted Vegetable Soup with Parmesan Recipe is how flexible it is. I’ve played around with adding different herbs or swapping out veggies depending on what’s fresh and in season – and you should too!

Variation: I once stirred in a handful of fresh spinach after blending for extra greens – super simple and nutritious without changing the base flavor too much.
Make it vegan: You can skip the parmesan or swap to a plant-based version; I’ve found nutritional yeast adds a nice cheesy hint too.
Spice it up: Toss some chili flakes or smoked paprika in with the roasting spices for an extra kick that wakes up your tastebuds.

Step-by-Step: How I Make Roasted Vegetable Soup with Parmesan Recipe

A bowl of smooth orange soup fills most of the white bowl, with a creamy texture and a vibrant color. On top, there is a layer of shredded white cheese scattered lightly, along with pieces of roasted red onion and small chunks of roasted orange vegetables, slightly browned at the edges. Tiny green herb leaves are sprinkled over the top for color contrast. Black pepper is freshly ground over the soup, giving it small dark specks. The bowl sits on a white marbled surface, with part of a bread slice visible nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast Your Veggies

First thing, preheat your oven to 200°C (400°F) with the fan on if you have it. I like to spread the sweet potatoes, bell peppers, carrots, and garlic cloves (skin-on!) evenly on a large baking tray. Drizzle with olive oil and sprinkle with salt, pepper, cumin, and paprika. Then toss everything with your hands—this way every piece gets coated and the roasting will be even.

After 10 minutes, turn the veggies over so they roast evenly. After 20 minutes, add the red onion wedges and toss everything so the onions get that lovely coating too before roasting another 10-12 minutes until the vegetables are tender and their edges start to caramelize. You’ll smell that sweet roasted aroma – it’s like magic!

Step 2: Blend and Finish the Soup

Once your veggies are out of the oven, set aside a few tablespoons of the roasted mix for garnish later – these add a lovely texture when sprinkled on top. Pop the rest into a large saucepan, squeezing the soft roasted garlic out of their skins straight into the pan. Pour in the vegetable stock, bring to a boil, then simmer for 5 minutes to let everything meld.

Turn off the heat and blend using a hand blender until smooth and creamy. Stir in the parmesan and adjust the seasoning if needed. I usually add a pinch more salt or pepper depending on the parmesan’s saltiness. Then it’s ready to serve!

Top Tip

From my kitchen to yours, I’ve learned a few things that make this soup extra special and easy:

Roast in a single layer: Crowding the pan steams the veggies instead of roasting, so give them plenty of space for best caramelization.
Garlic in skin: Don’t peel the garlic before roasting – it becomes so soft you can just squeeze it out, and it tastes mellow and sweet, not overpowering.
Reserve garnish veggies: Setting some veggies aside for the top adds texture and lovely contrast when serving, so don’t skip this small step.
Parmesan at the end: Adding cheese after blending keeps it melty and creamy without curdling or becoming grainy.

How to Serve Roasted Vegetable Soup with Parmesan Recipe

roasted vegetable soup - Serving Suggestion

Garnishes

I like topping mine with those reserved roasted veggies plus a little extra parmesan grated on top. Fresh thyme sprigs add a pretty, aromatic touch, and if I’m feeling fancy, a drizzle of good olive oil or a swirl of crème fraîche makes it even more indulgent.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic toasts for dipping – I’m a sucker for a good sourdough or a homemade flatbread. A light mixed green salad with a lemony vinaigrette also balances things nicely on the side.

Creative Ways to Present

When serving for friends, I sometimes ladle the soup into wide, shallow bowls and scatter toasted pine nuts or pumpkin seeds over the top for crunch. A sprinkle of chili flakes or a few fresh herb leaves take it up a notch visually and flavor-wise — perfect if you want to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge for up to 3 days. When reheating, I give it a good stir and add a splash of stock or water if it’s thickened – this keeps it silky and fresh.

Freezing

This soup freezes beautifully. After it cools completely, I portion it into freezer-safe containers or bags. It keeps well for up to 3 months and defrosts quickly overnight in the fridge.

Reheating

When reheating, I prefer to warm it gently on the stovetop over medium heat, stirring occasionally. Keeping the temperature low prevents the parmesan from separating, and you get that lovely creamy texture again.

Frequently Asked Questions:

Can I make this Roasted Vegetable Soup with Parmesan Recipe gluten-free?

Absolutely! Just be sure to use gluten-free vegetable stock or bouillon. The rest of the ingredients are naturally gluten-free, so it’s perfect for gluten-sensitive diets.

What if I don’t have a hand blender?

If you don’t have a hand blender, you can carefully transfer the roasted vegetables and stock into a regular blender in batches. Blend until smooth, then return to the pot to stir in the parmesan and season.

Can I add other vegetables to this soup?

Definitely! Root veggies like parsnips, butternut squash, or even zucchini can be great additions or substitutes. Just adjust the roasting time to ensure all veggies are tender and caramelized.

How do I store leftovers to keep fresh flavor?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of stock or water to bring back the creamy texture. For longer storage, freeze portions and thaw overnight before reheating.

Final Thoughts

This Roasted Vegetable Soup with Parmesan Recipe has become a staple in my house for good reason — it’s straightforward but impressive, full of comforting flavors, and perfect for any season. Give it a try like I’m telling a good friend, and I promise it’ll become your go-to when you want something nourishing and delicious without any fuss. You’ll love the balance of roasted veggies and cheesy warmth as much as I do!