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Plymouth, MI 48170

Call Today (248) 961-0229

Plymouth, MI 48170

Roasted Vegetable Soup

Roasted Vegetable Soup is a comforting and flavorful dish that celebrates the rich, robust essence of oven-roasted vegetables. This hearty soup typically features a medley of vegetables like carrots, bell peppers, tomatoes, and onions, roasted to perfection to enhance their natural sweetness and depth of flavor. Blended into a smooth and velvety consistency, the roasted vegetables create a harmonious combination, complemented by aromatic herbs and spices. This soup is not only a delicious and warming choice for cooler days but also a nutritious option, providing a medley of vitamins and antioxidants. A bowl of Roasted Vegetable Soup is a comforting and wholesome way to savor the goodness of fresh, oven-kissed produce.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course dinner, lunch, side
Servings 4
Calories 234 kcal


  • 1 cups Carrots peeled and chopped
  • 2 cups Zucchini medium, Chopped
  • 2 red peppers Chopped
  • 1 Onion medium, Chopped (or 5 oz frozen)
  • 3 Garlic Cloves Chopped
  • 1 Lemon Juiced and Zested
  • 2 Tbs Olive Oil divided
  • 2 cups Cauliflower Rice frozen, defrosted
  • 1 15 Ounce Can Chickpeas Drained and Rinsed
  • 1 tsp Oregano dry
  • 1 tsp Basil dry
  • 1/2 tsp Black Pepper
  • 1/4 tsp Salt
  • 3 cups Vegetable Stock reduced sodium
  • 4 cups spinach



  • Preheat oven to 400°F.
  • Chop carrots, zucchini, pepper, onion (if fresh) and garlic.
  • Zest and juice lemon.


  • Toss carrots, zucchini, and pepper with half of the olive oil. Transfer to a parchment lined baking sheet. Roast in oven for about 20 minutes.
  • Heat the remaining olive oil in a large pot over medium heat. Add the onion and saute until slightly translucent, about 3 minutes.
  • Add the cauliflower, garlic, and chickpeas and cook for an additional minute.
  • Add the oregano, basil, salt, and pepper and cook for an additional minute before adding the roasted vegetables to the pot.
  • Stir to combine. Pour in the vegetable stock. Bring to a boil and then reduce to a simmer.
  • Cook uncovered for 30 minutes.
  • Add the spinach and simmer for another 5 minutes. Stir in the lemon juice and zest and serve.


This soup is a great way to utilize any leftover roasted vegetables. Simply start the recipe at the stage of sautéing the onion.
Before adding the spinach, you can blend the soup to desired level of smoothness and then return it to the pot to finish cooking