Print

Easy Cheesy Roasted Vegetable Soup Recipe

Print Recipe

This Easy Cheesy Roasted Vegetable Soup Recipe is a cozy, comforting bowl made with caramelized oven-roasted vegetables, warm spices, and a creamy cheesy finish that is perfect for weeknights or meal prep.

Ingredients

Scale
  • 1 large sweet potato, peeled and chopped
  • 2 bell peppers, red and yellow, chopped
  • 2 large carrots, chopped
  • 1 large red onion, chopped
  • 4 garlic cloves, skins on
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 1/4 cups vegetable stock
  • 1 cup freshly grated Parmesan cheese
  • Extra salt and pepper, to taste
  • Fresh thyme leaves, for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Place sweet potato, bell peppers, carrots, red onion, and garlic cloves on a baking tray.
  3. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper.
  4. Toss to coat evenly and spread into a single layer.
  5. Roast for 35–40 minutes, turning halfway, until vegetables are tender and caramelized.
  6. Remove garlic cloves and set aside. Reserve a small handful of vegetables for topping if desired.
  7. Transfer roasted vegetables to a large pot.
  8. Squeeze garlic from skins into the pot.
  9. Add vegetable stock and bring to a gentle simmer for 5 minutes.
  10. Blend the soup until smooth using an immersion blender or countertop blender.
  11. Lower heat and stir in Parmesan cheese until melted.
  12. Season with additional salt and pepper to taste.
  13. Ladle into bowls, garnish with reserved vegetables, extra cheese, and fresh thyme, and serve hot.

Notes

Roasting the vegetables deeply enhances flavor. For a thinner soup, add extra stock a little at a time. Freshly grated cheese melts best.

Find it online: https://www.lylyrecipes.com/cheesy-roasted-vegetable-soup/