Roasted Vegetable Soup

A cozy and comforting Autumnal Roasted Vegetable Soup made with 5 different vegetables, roasted for an intense flavour with lots of garlic and thyme, then topped with lots of Pecorino cheese. Grab some crusty bread or homemade focaccia for dunking!

Quick recipe snapshot

Flavour – rich, deep flavour from roasted vegetables, garlic and thyme.
Texture – the soup is pureed for a thick, creamy and smooth texture (without any cream added).
Suited to – a cozy lunch or dinner or prep ahead and freeze for later.
Serve with – Lots of grated pecorino cheese, crusty bread or homemade focaccia for dunking.

This roasted vegetable soup is the solid meal for chilly weather; it's rich in flavour with a soothing and creamy texture that we love.

Roasting the vegetables first allows them to caramelise and intensifies the flavour, which is something you don't get from boiling or sautèing (that's why our roasted red pepper soup is so popular).

We also love that you can toss everything in a roasting tray and get on with other things while it cooks, so it's fairly low prep.

The veg is then blended with stock for a thick and creamy soup that is so rich in flavour, it's simple, wholesome and suited to using up leftover veggies.

See the full recipe below, plus our top tips. Enjoy!

Ingredient notes

Here's what you need to make our roasted vegetable soup. You can easily swap out the ingredients for what you have to hand (see some suggestions below).

An overhead shot of ingredients needed to make roasted vegetable soup. The text labels read: butternut squash. red pepper, eggplant, garlic, red onion, leek. veg stock. thyme. pecorino (optional).

Red onion – you can also use white or brown onion instead.
Leek – We love the flavour of leeks, but if you don't have one, you can add another onion to the roasting tray instead.
Thyme – rosemary would be a great alternative, as would dried oregano.
Butternut squash – you can use another similar squash, such as honeynut or pumpkin.
Pecorino – We used Pecorino Toscano, which is a semi-hard cheese with a good nutty flavour. It's a lot less salty than Pecorino Romano, but that would work as a good alternative, as would Parmigiano Reggiano.

Recipe tips and FAQs

Cutting the veg – cut the vegetables into roughly the same-sized chunks to ensure they roast evenly.
Roast the veg to perfection – you'll know the veg is done when they are slightly charred around the edges (this adds so much flavour). It usually takes 45 minutes to 1 hour.
Adjusting consistency – if, after blending, your soup is too thick, you can adjust the consistency with more water or stock. Add a little at a time and stir it in to avoid adding too much.
Use low-sodium stock – if you are not using homemade, then we recommend using a low-sodium, good-quality stock so you can adjust the amount of salt added afterwards.

Can we prep this in advance?

Yes, you can prep the soup in advance or roast the veg in advance. The soup will keep well in the fridge for up to 3 days.

Can we freeze this soup?

Yes, freeze the soup in suitable containers for up to 3 months.

Can we make this without roasting the veg?

Yes, you can saute the leek, onion and garlic together until soft, then add in all the other chopped veg and stock. Simmer the soup until the veg is cooked through, then blend. Note that the flavour won't be as rich as when it's roasted.