Nothing beats the warm, comforting embrace of a homemade soup, especially when it’s packed with vivid flavors and fresh ingredients. This Roasted Vegetable Soup with Parmesan and Thyme Recipe brings together the natural sweetness of roasted vegetables with savory Parmesan cheese and fragrant thyme, creating a soup that’s both nourishing and delightfully satisfying. Each spoonful offers a rich, creamy texture without being heavy, making it a perfect choice for a cozy lunch or dinner. The roasting process deepens the vegetables’ flavors, while the herbs and cheese add layers of complexity that easily elevate this simple dish into something truly special.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this vibrant soup a standout on your table. Each component is carefully selected to contribute unique flavors, textures, and colors, transforming a humble vegetable soup into an unforgettable experience.
- Sweet potato: Provides natural sweetness and a creamy base when roasted and blended.
- Red bell pepper: Adds a bright, slightly tangy flavor and vivid color.
- Yellow bell pepper: Offers a sweet, mellow contrast that balances the red pepper.
- Carrots: Enhance the natural sweetness with their earthiness and texture.
- Garlic cloves (skin on): Roasted whole for mellow, sweet garlic flavor that infuses the soup.
- Olive oil: Helps caramelize the vegetables and enrich the soup’s mouthfeel.
- Salt: Essential for seasoning and bringing out the vegetable’s natural flavors.
- Black pepper: Adds subtle heat and depth.
- Ground cumin: Infuses a warm, earthy undertone that complements the roasted veggies.
- Paprika: Brings smokiness and color without overpowering the dish.
- Red onion: Contributes sharpness and sweetness when roasted.
- Vegetable stock: Creates the soup’s flavorful liquid base; use gluten-free bouillon if needed.
- Grated Parmesan: Adds a rich umami kick and creamy texture.
- Fresh thyme sprigs: Provide aromatic brightness that pairs beautifully with the roasted ingredients.
How to Make Roasted Vegetable Soup with Parmesan and Thyme Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 200°C (400°F) with the fan on to ensure even roasting. Arrange the sweet potato, red and yellow bell peppers, carrots, and garlic cloves (skin left on) on a large baking tray. Drizzle generously with olive oil, then sprinkle with salt, black pepper, ground cumin, and paprika. Use your hands to toss everything together so that each piece is coated evenly, ensuring they roast beautifully with a touch of spice.
Step 2: Roast and Incorporate the Onion
Place the baking tray in the oven for 20 minutes. After 10 minutes, turn the vegetables over to roast on all sides. At the 20-minute mark, add the chopped red onion wedges to the tray and toss them with the roasted vegetables, coating them with any oil and spices. Return the tray to the oven for another 10-12 minutes until all the vegetables are tender and pleasantly caramelized, developing natural sweetness and depth.
Step 3: Blend the Soup Base
Remove the tray from the oven and set aside a couple of tablespoons of roasted vegetables for garnish later on. Transfer the rest of the vegetables into a large saucepan. Squeeze the softened garlic out of its skins directly into the pan—this adds a gentle roasted garlic flavor without harshness. Pour in the vegetable stock and bring the mixture to a boil, then lower the heat and simmer gently for five minutes to meld all the flavors together.
Step 4: Puree and Finish the Soup
Turn off the heat and use a hand blender to puree the soup until it’s smooth and creamy, ensuring all those roasted flavors blend harmoniously. Stir in the grated Parmesan cheese, which melts into the warm soup creating luscious richness. Taste and adjust seasoning as needed to bring out the best balance between savory, sweet, and herbal notes.
Step 5: Serve Your Roasted Vegetable Soup with Parmesan and Thyme Recipe
Ladle the soup into bowls and scatter the reserved roasted vegetables on top to add texture and visual appeal. Sprinkle extra grated Parmesan over each portion and garnish with fresh thyme sprigs for that lovely aromatic finish that elevates every spoonful.
How to Serve Roasted Vegetable Soup with Parmesan and Thyme Recipe
Garnishes
A handful of crispy croutons or a drizzle of quality extra virgin olive oil can add delightful contrast in texture and flavor. The reserved roasted veggies and fresh thyme make simple but elegant garnishes that bring a touch of sophistication and freshness to your soup.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette, perfect for soaking up every last drop. A fresh green salad with a light vinaigrette also complements the richness of the soup, balancing the meal with crispness and acidity.
Creative Ways to Present
For a stunning presentation, serve this soup in rustic bowls topped with dollops of crème fraîche or a swirl of pesto. You can even pour it into small jars for a stylish appetizer at gatherings, garnished with microgreens or edible flowers for an unexpected pop of color and charm.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to three days. The flavors often deepen overnight, so it tastes even better the next day!
Freezing
This soup freezes beautifully—just portion it into freezer-safe containers and freeze for up to three months. When you’re ready to enjoy it again, thaw overnight in the fridge.
Reheating
Reheat gently in a saucepan over low-medium heat, stirring occasionally to prevent sticking. You may want to add a splash of vegetable stock or water to loosen the consistency if it has thickened during storage.
FAQs
Can I use other vegetables instead of those listed?
Absolutely! This recipe is very forgiving. You can swap or add vegetables like zucchini, butternut squash, or tomatoes. Just adjust roasting times accordingly to ensure everything cooks evenly.
Is this soup suitable for vegans?
The recipe can be made vegan by omitting the Parmesan or substituting it with a plant-based cheese alternative or nutritional yeast for a cheesy flavor.
Can I prepare this soup without an oven?
While roasting the vegetables adds wonderful flavor, you can sauté the veggies in a pan with some oil and then proceed with the recipe, though the depth of flavor will be slightly different.
How can I make the soup creamier without dairy?
Add a splash of coconut milk or a dollop of cashew cream when blending the soup for creaminess without dairy.
What type of Parmesan cheese works best?
Choose a good-quality freshly grated Parmesan for the best flavor. Pre-grated cheese often lacks the rich, nutty taste that really enhances this soup.
Final Thoughts
This Roasted Vegetable Soup with Parmesan and Thyme Recipe has quickly become one of those reliable crowd-pleasers that feels like a warm hug on a chilly day. Whether you’re making it for a casual family dinner or an elegant gathering, it brings together simple ingredients with technique and love to create something truly delicious. I can’t wait for you to try it and make it your own staple—happy cooking!
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Roasted Vegetable Soup with Parmesan and Thyme Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Western
- Diet: Vegetarian
Description
This Roasted Vegetable Soup is a hearty and flavorful dish made by roasting sweet potatoes, bell peppers, carrots, garlic, and onions to caramelized perfection, then blending them with vegetable stock and parmesan cheese for a creamy, comforting soup. Ideal for a warming meal, this recipe balances spices like cumin and paprika with the natural sweetness of roasted vegetables.
Ingredients
Vegetables
- 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
Seasonings & Oils
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp paprika
Liquids & Garnish
- 1 litre (4 1/4 cups) vegetable stock (use vegetable bouillon for gluten-free option)
- 35 g (1/3 cup) grated parmesan cheese
- 2 tbsp grated parmesan cheese for topping
- A few sprigs of fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) fan-assisted to prepare for roasting the vegetables evenly.
- Prepare Vegetables for Roasting: Place the chopped sweet potato, red and yellow bell peppers, carrots, and garlic cloves (with skins on) on a large baking tray, spreading them out evenly.
- Season Vegetables: Drizzle all the vegetables with olive oil and sprinkle with salt, ground black pepper, cumin, and paprika. Toss everything together thoroughly using your hands to coat all pieces evenly with oil and spices.
- First Roast: Place the tray in the oven and roast for 20 minutes, turning the vegetables over after the first 10 minutes to ensure even caramelization.
- Add Onion: After 20 minutes, add the chopped red onion wedges to the tray. Toss everything again so the onion gets coated with oil and spices.
- Second Roast: Return the tray to the oven and roast for another 10–12 minutes until all vegetables are tender and slightly caramelized. Then remove from oven.
- Set Aside Some Veggies: Reserve a couple of tablespoons of the roasted vegetables for garnishing the soup later. Transfer the remaining vegetables to a large saucepan. Squeeze the garlic cloves out of their skins into the pan.
- Simmer Soup: Pour in the vegetable stock and bring the mixture to a boil on the stovetop. Then reduce the heat and simmer gently for 5 minutes to combine flavors.
- Blend Soup: Turn off the heat and use a hand blender to blend the soup until smooth and creamy in texture.
- Finish and Serve: Stir in 35 g (1/3 cup) grated parmesan cheese and adjust seasoning to taste. Serve the soup topped with the reserved roasted vegetables, a sprinkling of extra grated parmesan, and fresh thyme sprigs for garnish.
Notes
- Using vegetable bouillon for the stock can provide a gluten-free option.
- Leaving the garlic skins on during roasting mellows the garlic’s flavor and makes it easy to squeeze out.
- You can substitute the parmesan with a vegan cheese alternative to make this dish vegan, but the recipe as is contains dairy.
- For a spicier kick, add a pinch of chili flakes when seasoning the vegetables.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
