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; 35 g (1/3 cup) grated parmesan; 2 tbsp grated parmesan (for topping); a few sprigs of fresh thyme; 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free)

There’s something so cozy about a bowl of warm soup that’s packed with flavor and texture. This Roasted Vegetable Soup with Parmesan Recipe takes simple ingredients, roasts them to caramelized perfection, and blends everything into a luscious, creamy delight. It’s one of those soups that feels gourmet but is incredibly easy to pull off.

A large bowl of thick orange soup fills most of the space, topped with thin white cheese shreds, small green herb leaves, and pieces of red and purple roasted vegetables, all in the center. A spoon lifts some soup showing creamy texture with orange chunks and cheese. The bowl is white and sits on a white marbled surface next to a dark cloth. In the background, there are several slices of bread resting on a wooden board. 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 first made this roasted vegetable soup when I wanted something healthy, comforting, and a bit different from the usual cream-based soups. The roasting step really ups the game by bringing out a deep, almost caramelized sweetness in the veggies that makes the whole soup sing — plus that Parmesan finish is the magic touch.

Depth of Flavor: Roasting the veggies before blending adds a wonderful caramelized complexity you don’t get from just boiling them.
Simple Ingredients: You probably already have almost everything in your kitchen, making it an easy go-to for weeknight dinners or meal prep.
Velvety Texture: The Parmesan stirred in at the end gives the soup a creamy richness without needing cream or dairy overload.
Customizable: You can swap or add veggies, adjust spices, or make it dairy-free — it’s a flexible base that's friendly to your kitchen mood.

Ingredients & Why They Work

This soup is all about letting each ingredient shine through roasting, then coming together in the bowl beautifully. The sweetness of the sweet potato balances the dry spices, and the Parmesan finishes with an umami kick. When shopping, try to pick firm, fresh vegetables for the best roast and flavor.

Flat lay of a large peeled sweet potato chopped into chunks, a red bell pepper deseeded and chopped, a yellow bell pepper deseeded and chopped, two peeled medium carrots chopped, three whole garlic cloves with skin on, a whole red onion peeled and cut into wedges, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with coarse salt, a small white ceramic bowl with ground black pepper, a small white ceramic bowl with ground cumin, a small white ceramic bowl with paprika, a small white ceramic bowl with vegetable stock, a small white ceramic bowl with grated parmesan cheese, a few sprigs of fresh thyme placed around them, all arranged in perfect symmetry 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: Its natural sweetness caramelizes beautifully when roasted, giving body and depth.
Red & Yellow Bell Peppers: Add colorful sweetness and a subtle tang, roasting softens their flavor beautifully.
Carrots: Bring earthiness with a hint of natural sugar that roasts to tender perfection.
Garlic Cloves (in skin): Roasting garlic in its skin mellows the sharpness and infuses the soup with gentle sweetness.
Olive Oil: Helps veggies roast evenly and adds a smooth, rich mouthfeel.
Salt, Pepper, Cumin, Paprika: These seasonings highlight the veggies’ flavor and add warmth and depth.
Red Onion: Added partway through roasting to keep those wedges tender but still with some bite and extra sweetness.
Vegetable Stock: The broth base that ties all those roasted veggies together.
Parmesan: Stirred in at the end, this brings creaminess and an irresistible umami layer.
Fresh Thyme: Garnishes and adds a fresh herbal note to finish.

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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 often switch up the veggies depending on what’s in season or what I have on hand. Once, I added a roasted eggplant for an even smokier, richer flavor. Feel free to make it your own — that’s part of the cooking fun! I also love swapping Parmesan for a vegan alternative when friends come over.

Variation: Try adding a pinch of chili flakes before blending if you like a bit of heat — it gives the soup an exciting kick.
Dietary Swap: Use nutritional yeast instead of Parmesan if you want a dairy-free soup that still feels cheesy.
Seasonal Twist: Swap the sweet potato for butternut squash in fall — it roasts just as well and tastes fantastic.

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

A white bowl filled with smooth orange soup with a creamy texture. On top, there is a sprinkle of shredded pale yellow cheese scattered across the surface. In the center, there are small pieces of roasted red onion and browned vegetables creating a mix of purple and dark orange colors. Small bright green herb leaves are scattered around the center topping. The bowl is set on a white marbled surface with a piece of bread visible on the side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Rainbow of Veggies

Start by preheating your oven to 200°C (400°F fan). Toss the sweet potato chunks, red and yellow bell peppers, carrots, and garlic cloves (keep those skins on!) with olive oil, salt, pepper, cumin, and paprika on a large baking tray. Use your hands to coat everything evenly — this step is fun and messy in the best way.

Pop it in the oven for 20 minutes, and halfway through, about 10 minutes in, flip everything over to ensure even caramelization. Around this point, your kitchen will start smelling incredible — that roasting smell is addictive.

Step 2: Add Red Onion and Finish Roasting

After the first 20 minutes, add the chopped red onion wedges to the tray, toss again so they get a nice olive oil coating, and roast for another 10-12 minutes. Watch for the edges to turn golden and the veggies to feel tender when poked with a fork. Don’t worry if the garlic looks extra soft; that’s exactly what you want!

Step 3: Blend into Comfort

Save a couple of tablespoons of those beautiful roasted vegetables for garnish. Squeeze the garlic out of its skin and add it to the rest of the veggies in a large saucepan. Pour in the vegetable stock and bring everything to a gentle boil. Let it simmer for five minutes to marry the flavors, then turn off the heat.

Using a hand blender, pulse everything right in the pot until smooth and creamy. If you don’t have a hand blender, carefully transfer to a countertop blender in batches.

Step 4: Stir in Parmesan and Season

Once blended, stir in the grated Parmesan cheese. It melts into the hot soup, adding a lovely creamy texture and that classic nutty flavor. Taste and adjust seasoning, adding a little more salt or pepper if needed. That finishing touch of Parmesan really pulls the whole soup together.

Step 5: Serve with Style

Ladle the soup into bowls and sprinkle with the reserved roasted vegetables, a little extra grated Parmesan, and fresh thyme sprigs for a beautiful presentation. Serve warm and enjoy every spoonful of comfort!

Top Tip

I’ve found that roasting the vegetables really makes or breaks this recipe — it’s the secret to that rich, savory flavor you’re after. Here are some things I learned along the way that make my version stand out every time.

Prep Evenly: Cut your vegetables into roughly the same-sized chunks so they roast evenly and finish cooking at the same time.
Don’t Skip the Garlic Skins: Roasting garlic in its skin softens it perfectly so it blends smoothly and mellows the flavor — just squeeze it out when ready.
Use a Large Baking Tray: Crowding the veggies can cause steaming instead of roasting, so spread them out for better caramelization.
Adjust Thickness: If your soup feels too thick after blending, add a splash more stock or water to reach your preferred consistency.

How to Serve Roasted Vegetable Soup with Parmesan Recipe

roasted vegetable soup - Serving Suggestion

Garnishes

I always use some of the roasted vegetables reserved before blending—they add great texture and bursts of flavor. A sprinkle of extra grated Parmesan on top is non-negotiable for me, plus a few sprigs of fresh thyme add a lovely herbal fragrance. Sometimes, I’ll drizzle a little good-quality olive oil around the rim for a glossy finish.

Side Dishes

This soup pairs beautifully with crusty bread—like a warm baguette or sourdough—perfect for dipping. I’ve also served it alongside a simple green salad with a lemon vinaigrette for a light, balanced meal. For heartier occasions, garlic bread or cheesy toasties work wonders.

Creative Ways to Present

For special dinners, try serving the soup in mini bread bowls or rustic ceramic cups. You can also swirl in a dollop of crème fraîche or coconut yogurt for a pretty finish if you want. Adding a sprinkle of toasted pumpkin seeds or crushed nuts provides a nice crunch and makes the presentation pop.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavor actually deepens overnight, so this soup is perfect to make ahead. Just give it a good stir before reheating to recombine any settled ingredients.

Freezing

I freeze this soup regularly in individual portions. Because it’s vegetable-based and doesn’t contain cream, it freezes well without any change in texture. Make sure it’s cooled completely before transferring it to freezer-safe containers or bags.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often. Adding a splash of water or stock helps loosen it up if it’s thickened during storage or freezing. Avoid boiling once reheated to maintain that silky texture and fresh flavor.

Frequently Asked Questions:

Can I make this Roasted Vegetable Soup with Parmesan Recipe vegan?

Absolutely! Just swap out the Parmesan for a vegan cheese alternative or nutritional yeast to maintain that cheesy, savory taste without dairy.

What if I don’t have a hand blender?

No worries! You can use a regular blender in batches — just be careful with hot liquids. Blend halfway, let steam escape, then finish. A food processor can also work in a pinch, though the texture might be slightly chunkier.

Can I use frozen vegetables for this soup?

Fresh veggies work best because roasting them caramelizes the sugars nicely, enhancing flavor. Frozen vegetables tend to release more water and won’t caramelize as well, which may affect texture and taste.

How long does this soup keep in the fridge?

It stays fresh and delicious for up to 3 days when stored in an airtight container. Beyond that, the flavor and texture might start to degrade, so freezing is a great option for longer storage.

Final Thoughts

This Roasted Vegetable Soup with Parmesan Recipe truly feels like a warm hug in a bowl. I love how the roasting brings out the natural sweetness of the vegetables while the Parmesan adds that creamy luxury without the heaviness. It’s become my go-to for chilly evenings, and I’m sure once you try it, it'll be one of yours too — simple, satisfying, and endlessly comforting.