Oven Baked Vegetable Soup
Warm up with a bowl of hearty and nourishing Oven-Baked Vegetable Soup, a recipe that transforms simple, wholesome ingredients into a flavor-packed masterpiece. This soup combines roasted carrots, zucchini, celery, bell peppers, and cherry tomatoes that caramelize beautifully in the oven, bringing out their natural sweetness. Infused with garlic, onion, and a sprinkle of thyme, the roasted vegetables are simmered in a savory vegetable broth to create a comforting dish that's as healthy as it is satisfying. Easy to prepare with just 15 minutes of prep time, this one-pot soup is baked to perfection for rich, layered flavors. Blend it smooth or enjoy it chunky—this versatile recipe is ideal for a quick weeknight dinner or a cozy meal on a chilly day. Garnished with fresh parsley and made with pantry staples, this vegan and gluten-free soup is sure to become a family favorite. Keywords: oven-baked vegetable soup, roasted vegetable soup, healthy vegan soup, easy soup recipes, hearty vegetable soup.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 Celery stalks
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Onion
- 4 large Garlic cloves
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried thyme
- 4 cups Vegetable broth
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the carrots. Cut them into 1-inch pieces.
Wash and trim the celery, zucchini, and red bell pepper. Chop them into bite-sized pieces.
Peel the onion and garlic cloves. Cut the onion into quarters and leave the garlic whole.
Place the carrots, celery, zucchini, red bell pepper, onion, garlic, and cherry tomatoes on a large baking sheet.
Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, and dried thyme. Toss to coat evenly.
Spread the vegetables in a single layer on the baking sheet.
Roast in the oven for 30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Transfer the roasted vegetables to a large oven-safe soup pot or Dutch oven.
Pour in the vegetable broth and stir to combine.
Cover the pot and place it back in the oven. Bake for an additional 15 minutes at 400°F (200°C) to let the flavors meld.
Carefully remove the soup from the oven, and use an immersion blender to blend it to your desired consistency (or leave it chunky if preferred).
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8597 mg | 374% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 75.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5018 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
