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); 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); A few sprigs of fresh thyme

There's something so cozy and satisfying about a warm bowl of soup, especially when it’s packed full of vibrant flavors and that irresistible touch of cheese. This Roasted Vegetable Soup with Parmesan Recipe transforms humble veggies into a creamy, comforting delight that you’ll want to make again and again.

A bowl of smooth orange soup fills a white bowl, topped with thin, white shreds of cheese, small pieces of dark reddish-brown roasted vegetables, and tiny green leaves scattered on top. A gold spoon lifts a scoop of the soup showing the creamy texture and bits of vegetables inside. Behind the bowl, slices of bread with a rough crust rest on a wooden surface. The whole setup is on a white marbled texture with a dark cloth nearby. 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 absolutely adore this soup because it captures the essence of roasted vegetables in every spoonful, balanced perfectly by that salty, nutty Parmesan. It’s simple to make but packed with layers of flavor that warm you from the inside out.

Roasting Maximizes Flavor: Bringing out the natural sugars in the vegetables gives the soup an incredible depth you don’t get with boiling alone.
Comforting Creaminess: Adding Parmesan cheese creates a rich, silky texture without needing cream or milk.
Easy to Customize: You can swap veggies and spices to make this soup uniquely yours.
Perfect for Any Season: Hearty enough for chilly days, but fresh and vibrant enough anytime.

Ingredients & Why They Work

This soup shines because each ingredient plays a role in creating a perfect harmony of flavor and texture. From the sweetness of roasted sweet potatoes to the sharpness of Parmesan, you’ll find that each bite is a beautiful balance.

Flat lay of a large peeled and chopped sweet potato, a deseeded and chopped red bell pepper, a deseeded and chopped yellow bell pepper, two peeled and chopped medium carrots, three uncracked garlic cloves with skin on, a small white ceramic bowl of olive oil, a small white ceramic bowl of 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, a peeled and chopped red onion in wedges, a small white ceramic bowl of vegetable stock, a small white ceramic bowl with grated parmesan, and a few sprigs of fresh thyme, all arranged symmetrically and balanced 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: Adds natural sweetness and a creamy base once blended; make sure to peel and chop evenly for even roasting.
Red & Yellow Bell Peppers: Bring bright color and a subtle fruity flavor that brightens up the soup.
Carrots: Their earthy sweetness pairs perfectly with the other veggies and roasts nicely to enhance flavor.
Garlic Cloves (in skin): Roasting garlic this way mellows its sharpness and adds depth when you squeeze it into the soup.
Olive Oil: Coats the vegetables for caramelization and richness; don’t skimp here as it helps with roasting texture.
Spices (Salt, Black Pepper, Cumin, Paprika): The cumin and paprika add warmth and subtle smokiness, surprising but essential for depth.
Red Onion: Roasted onion brings sweetness and a bit of tanginess — just toss it in after 20 minutes for perfect doneness.
Vegetable Stock: The liquid backbone that turns roasted veggies into a luscious soup; homemade or good-quality store-bought works great.
Parmesan Cheese: Incorporate into the soup for creaminess, and sprinkle some on top for that irresistible finishing touch.
Fresh Thyme: A handful of thyme sprigs brightens the soup, adding a fresh aroma and subtle herbal note.

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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

I love experimenting with this Roasted Vegetable Soup with Parmesan Recipe by switching up the veggies depending on what’s fresh or what I have on hand. You should totally feel free to do the same — the method is forgiving and flexible!

Variation: Once, I added a handful of kale just before blending for extra green goodness, and it created a beautiful earthy undertone that I still crave.
Dairy-Free Option: Skip the Parmesan or use a nutritional yeast substitute for that cheesy flavor, making it perfect for dairy-free diets.
Spicier Twist: Try adding a pinch of chili flakes during roasting if you want a bit of heat.
Seasonal Swap: In cooler months, adding roasted butternut squash instead of bell peppers makes it even cozier.

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

A blue bowl filled with smooth orange soup is shown from above. The soup has a few layers, the bottom layer is the thick orange soup, the middle layer has pieces of caramelized onion and small browned vegetables, and the top layer is sprinkled with white shredded cheese and small green herb leaves. The bowl sits on a dark surface with a piece of bread visible on the side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast Your Veggies

Start by preheating your oven to 200°C (400°F) with the fan on if you've got it — it helps everything roast more evenly. Toss your sweet potato chunks, bell peppers, carrots, and whole garlic cloves on a baking tray. Drizzle with olive oil and sprinkle the salt, black pepper, cumin, and paprika over everything. I usually toss with my hands — it’s the easiest way to coat all the pieces without leaving any behind. Pop the tray in and roast for 10 minutes, then give everything a gentle toss to keep the caramelization even, and roast another 10 minutes.

Step 2: Add Onions and Finish Roasting

After 20 minutes, the veggies will start to soften and get color, but the onions need less time, so add your red onion wedges now. Toss them in the pan with everything else, making sure they get a good coat of oil and spices, then roast the whole shebang for another 10-12 minutes. You’re looking for tender, slightly caramelized bites and those yummy browned edges. Keep an eye to avoid burning, but that char adds complexity.

Step 3: Blend and Season

Once your veggies are roasted, pull out a couple of tablespoons of the mix for garnish later — this adds texture and visual appeal when serving. Squeeze the garlic from its skins into a large saucepan with the rest of the vegetables, pour in your vegetable stock, and bring it all to a gentle boil. Let it simmer for about five minutes; this helps the flavors marry together. Then, turn off the heat and blend everything smooth with a hand blender — careful not to overblend if you want some texture.

Step 4: Add Parmesan and Final Touches

Stir in the grated Parmesan, which melts into the hot soup, adding richness and a wonderful depth of flavor. Taste and adjust seasoning with a bit more salt or black pepper if needed. Serve warm, topping each bowl with your reserved roasted veggies, an extra sprinkle of Parmesan, and a few fresh thyme sprigs for that fragrant pop.

Top Tip

Over the years, I’ve found these simple tips make all the difference when nailing this Roasted Vegetable Soup with Parmesan Recipe. The little extras and mindful tricks can truly elevate your homemade soup.

Quality Olive Oil: Don’t skimp on your olive oil; a good, fruity oil helps veggies roast beautifully and adds to the final flavor profile.
Don’t Skip Tossing Midway: Turning the veggies halfway through roasting ensures even caramelization and avoids soggy spots.
Roast Garlic in Skin: It mellows the garlic’s punch and gives a sweet, buttery nuance when squeezed into the soup.
Reserve Some Roasted Veggies: Setting aside a few roasted vegetable pieces adds texture contrasts that keep the soup interesting.

How to Serve Roasted Vegetable Soup with Parmesan Recipe

roasted vegetable soup - Serving Suggestion

Garnishes

I always top my soup with the reserved roasted veggies for a bit of bite and eye-catching color. Then, a generous sprinkle of freshly grated Parmesan and a few thyme sprigs finish it off with aromatic, delicious notes that make every spoonful special.

Side Dishes

This soup pairs beautifully with crusty bread, like a rustic sourdough or a crispy baguette — perfect for dipping. If you’re hungry, a simple mixed green salad with a tangy vinaigrette balances the creamy richness without overpowering it.

Creative Ways to Present

For dinner parties, I love serving this soup in mini pumpkin bowls or hollowed-out artisan rolls. It looks stunning and instantly gives a festive vibe. You could also drizzle a little basil oil or balsamic reduction on top for a gourmet touch that guests rave about.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover soup in airtight containers in the fridge for up to 3 days. When I go back for seconds, the flavors have had a chance to deepen, making it even better the next day.

Freezing

This Roasted Vegetable Soup with Parmesan Recipe freezes wonderfully. I portion it into freezer-safe containers, leaving a little space at the top for expansion. When you thaw it, the soup retains its delicious creamy texture with no compromise.

Reheating

When reheating, I like to do it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of vegetable stock or water helps bring back the perfect consistency if it’s thickened too much.

Frequently Asked Questions:

Can I use other vegetables in this soup?

Absolutely! Feel free to substitute or add vegetables like butternut squash, zucchini, or parsnips. Just make sure to adjust roasting times if necessary so everything finishes tender and caramelized.

Is this soup suitable for gluten-free diets?

Yes. Just be sure to use a gluten-free vegetable stock or bouillon to keep the recipe gluten-free without sacrificing flavor.

Can I make this soup vegan?

To make this vegan, omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast for that cheesy flavor boost. The soup remains just as comforting and delicious.

How thick is this soup?

This soup has a creamy yet slightly thick consistency after blending, perfect for spooning. If you prefer a thinner soup, simply add more vegetable stock until you reach your desired texture.

Final Thoughts

This Roasted Vegetable Soup with Parmesan Recipe has a special place in my kitchen routine—it’s the kind of recipe that feels like a warm hug on a plate and never gets old. I hope you’ll enjoy making it as much as I enjoy sharing it. Remember, the joy is in the roasting, the blending, and most of all, the sharing. So grab your veggies, your Parmesan, and get ready to make something deliciously comforting.