Roasted Vegetable Soup

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 cups of roasted vegetable soup 1x


  • 2 cups of mixed Vegetables, chopped roughly
  • 1 Large Tomato, chopped roughly
  • 1/2 cup Corn Kernels or Peas
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Oil (vegetable oil or olive oil)

Note – Mixed Veggies

  • You can use whatever veggies are in season or whatever you have in your fridge. I used a mixture of -Onion, Bell Peppers, Tomato, Corn, Carrots, Cabbage, Cauliflower, Peas, Broccoli etc.
  • If you wanna use green leafy veggies, make sure you roast them in the last 5 minutes only.


  1. Preheat oven to 180 C. Cover a baking sheet with aluminum foil for easy cleanup.
  2. Roughly chop all the veggies you are using and add to a mixing bowl. Mix the oil to coat all the veggies.
  3. Dump the veggies onto the baking sheet. Spread them to one layer.
  4. Bake at 180C for 20 minutes. Remove and toss the veggies once. Again bake for 10 minutes.
  5. Remove the veggies and add to a food processor / blender / juicer. Grind to form a smooth paste.
  6. If you want a smooth texture, pass the paste through a sieve. Add the paste to a soup pot / vessel. Add some water or vegetable stock to dilute it. Let it boil for 5-8 minutes.
  7. Season with salt & pepper to suit your taste.
  8. Serve hot!

Note – Never salt the veggies before roasting them. Salting the vegetables will draw out water and make them steam – not roast

  • Category: soups