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Made with a medley of fresh vegetables and protein-packed white beans, this Creamy Roasted Vegetable Soup is a deeply flavorful, nourishing meal ready in just 1 hour. A perfect clean-out-your-fridge or cold-weather dinner! Vegan and Gluten-Free.
This Easy Roasted Vegetable Soup turns a rainbow of fresh vegetables and canned white beans into a warm, satisfying, and nourishing meal in just 1 hour. And because the oven does most of the work, you get a deep, caramelized flavor with minimal hands-on time. Perfect for chilly days or when you want comfort food made easy!
Table of Contents
- The Best Roasted Veggie & White Bean Soup
- Ingredients for White Bean and Vegetable Soup
- How to Make Roasted Vegetable Soup with White Beans
- Blending Soup: Immersion Blender vs. High-Powered Blender
- Serving Suggestions
- How to Store Leftover Vegetable Soup
- Substitutions and Variations
- Recipe FAQs
- Easy Roasted Vegetable Soup with White Beans Recipe
The Best Roasted Veggie & White Bean Soup
If you’re coming over to my house in the late summer or fall, chances are I’ll feed you something made with beans and vegetables. I can’t help it—I love this duo and how easily they turn into budget-friendly comfort foods, like these Braised White Beans & Greens or this Cozy White Bean Stew.
And when my kitchen is practically overflowing with produce, I make this Easy Roasted Vegetable Soup with White Beans instead. It’s made with golden, caramelized roasted vegetables that add a rich depth of flavor you just don’t get on the stovetop. Then, white beans step in to bring hidden fiber, protein, and creaminess without needing extra oil or vegan cream.
The best part? The oven does almost all the work. Once those veggies are done roasting, the soup is ready to blend and scoop up with a thick, crusty slice of my No-Knead Whole Wheat Bread. Yum!
Ingredients for White Bean and Vegetable Soup
This vegan vegetable soup recipe calls for a whopping 10 different vegetables (plus beans), but you can mix and match these with what you like or what’s already in your fridge. You also need fresh aromatics and simple seasonings to get those flavors just right. Here are the key ingredients you need:
- Fresh Vegetables: use the vegetables you have on hand, need to use up, or like. For the perfect balance of sweet and savory flavors, I opt for red onion, zucchini, yellow squash, eggplant, tomatoes, carrots, bell peppers, and sweet potatoes.
- Garlic Bulb: roasting an entire head of garlic is the secret weapon here. Not only does it make your kitchen smell amazing, but it also adds mouthwatering garlicky flavors.
- White Beans: two cans of soft and creamy cannellini beans are blended right into the soup. They add sneaky plant protein and fiber and give the soup a luxurious creamy texture. You won’t even notice they’re there, I promise!
- Herbs and Seasonings: a simple blend of smoked paprika, cumin, dried thyme, salt, and pepper is all you need. If smoky flavors aren’t really your thing, use sweet paprika instead.
- Vegetable Broth: if you’re going the no-waste route, make this with my Easy Homemade Vegetable Broth (made from veggie scraps). But any quality, low-sodium store-bought vegetable broth works, too.
How to Make Roasted Vegetable Soup with White Beans
- Arrange all of the vegetables, except the garlic, on a baking sheet. Drizzle the oil over the vegetables, then season with the herbs and seasonings. Toss to coat.
- Place the garlic bulb on the baking sheet and drizzle with oil. Roast the vegetables until they’re caramelized and fork tender.
- Add the roasted vegetables, beans, and broth to a large pot. Blend the soup until it’s smooth, then stir in the lemon juice and season with salt and pepper.
- Warm the soup on the stove before dividing it between serving bowls. Serve warm with a drizzle of olive oil and black pepper.
Blending Soup: Immersion Blender vs. High-Powered Blender
There are two great ways to blend this soup:
- With an immersion blender: My personal favorite! Blending the soup right in the pot saves me from the extra dishes and yields a cozy, rustic soup with just enough texture.
- Or with a high-powered blender (like a Vitamix): If a totally smooth bisque-like soup with no texture is your jam, a high-powered blender with a venting lid is the way to go. Divide the roasted veggies and beans in half and blend each with 2 cups of broth, then stir everything back together in the pot.
Caitlin’s Cooking Tips
- Time-saving hacks: You can cut the prep time in half by using pre-chopped vegetables or an equal amount of frozen vegetables. They roast almost as well as fresh veggies.
- Don’t leave any flavor behind. Do you see the seasoned oil and the leftover vegetable juices on the baking sheet? Make sure you scrape that into the soup pot, too. It’s pure liquid gold!
- Divide the vegetables between two baking sheets if they don’t all fit on one. If both sheets don’t fit on one oven rack, place one on the top and one in the middle, swapping their positions halfway through roasting (around the 30-minute mark).
Serving Suggestions
My favorite time to make this soup is right at the tail end of summer, when I have more produce than I know what to do with and I’m just starting to feel the cozy fall vibes again. There’s nothing better than curling up on the couch with a warm bowl and a thick slice of this Italian Herbs & Cheese No-Knead Bread for dipping.
Thanks to the hearty veggies and white beans, this soup also makes for a filling meal on its own or paired with a few light side dishes. I like serving it alongside these Dijon Garlic Roasted Potatoes and this Winter Kale Salad with Pomegranate Vinaigrette.
If you’re looking for more comforting vegan soup recipes, you’ll also love this Healthy Stuffed Pepper Soup, this Butternut Squash Soup, and this Amazing Farro Soup with White Beans!
How to Store Leftover Vegetable Soup
Once the leftover soup is cool, transfer it to an airtight container. It will keep for up to 5 days in the refrigerator or up to 2 months in the freezer. Allow the leftovers to thaw overnight in the fridge before reheating.
Before serving, warm as much leftover soup as you plan on eating in a pot on the stove or in the microwave, stirring every 30 seconds or so. If the consistency has thickened slightly in the fridge, stir in a splash of vegetable broth or water at a time until it’s thinner.
Substitutions and Variations
- Vegetable Substitutes: Butternut squash, parsnips, beets, cauliflower, and any other vegetables you have on hand or love would be great in this soup. Just make sure you keep the total volume of vegetables the same.
- Cannellini Bean Substitutes: Another creamy bean will work instead, like great northern beans or pinto beans. Save the can of chickpeas for my Easy Pumpkin Chickpea Curry—they’re too firm for this blended soup.
- Extra Creamy Option: The blended white beans make this soup naturally creamy without actually needing any vegan cream. Still, if you’d like an even creamier meal, you can stir in 1 cup of cashew cream or a can of coconut milk at the end.
Recipe FAQs
Roasting caramelizes the natural sugars in the veggies, giving the soup layers of rich, complex flavors you just can’t get from boiling or steaming. If you’re short on time, you can sauté them directly in the soup pot instead.
I like a mix of root vegetables (sweet potatoes, carrots, winter squash, etc.), soft veggies (cauliflower, broccoli, eggplant, zucchini, etc.), and fresh aromatics (onions, shallots, garlic, etc.) for balance and the best depth of flavor.
Yes. Toss the still-frozen vegetables in the oil and seasonings, then roast them at 420°F for 30 to 45 minutes, or until they’re golden. They won’t caramelize quite the same as fresh vegetables, but will still taste great in the soup.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Easy Roasted Vegetable Soup with White Beans
Ingredients
For the Vegetables:
- 1 red onion ends trimmed and cut in half
- 1 zucchini ends trimmed and cut in half
- 1 yellow summer squash ends trimmed and cut in half (or sub more zucchini)
- 1 small eggplant top trimmed and cut in half
- 4 roma tomatoes ends trimmed and cut in half
- 1 large carrot ends trimmed and cut in 1” pieces
- 1 red bell pepper cored and quartered
- 1 small sweet potato peeled and cut into 1” pieces
- 1 head of garlic top trimmed off to expose the cloves
Seasonings & Finishing Touches:
- 3-4 tablespoons olive oil
- 1 tablespoon smoked paprika or sub sweet paprika for no smoky flavor
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme or 1 teaspoon fresh
- Salt and black pepper to taste
- 2 15 ounce cans cannellini beans drained and rinsed
- 4 cups vegetable broth
- Water to thin the soup as needed
- 2 tablespoons lemon juice
- Crusty bread for serving (optional)
Instructions
- Prep: Preheat the oven to 420F, with a rack in the upper third portion. Set a large baking sheet aside. Cut all vegetables as directed.
- Season: Arrange all of the vegetables, except the garlic, to the baking sheet, with the eggplant and bell peppers skin-side down. Drizzle the olive oil over the vegetables, then sprinkle the paprika, cumin, thyme, a generous pinch of salt, and black pepper to taste. I like to use my hands to massage the oil and herbs into the vegetables so they roast better. (Note: if all of your vegetables do not fit on one baking sheet, you can divide them between two – see the recipe notes*).
- Roast: Flip the eggplant and bell pepper to be skin-side up, then place the garlic bulb on the baking sheet and add a drizzle of oil to it. Roast on the top rack of the oven for 40 to 50 minutes, until the edges of some of the vegetables are deep brown and caramelized and the sweet potato is tender.
- Blend: Transfer the roasted vegetables (and any liquid on the baking sheet) to a large pot. Add the beans and vegetable broth to the pot. Use an immersion blender (or see recipe notes for a blender option) to blend until smooth, adding water if needed. Stir in the lemon juice and season with additional salt and pepper to taste, if needed.
- Serve & Store: Briefly warm the soup on the stove over medium heat, then divide between serving bowls. Serve with a drizzle of olive oil and black pepper, or as desired. Store and leftovers in the fridge in an airtight container for up to 5 days, or in the freezer for up to 2 months.
Recipe Notes
- Two Baking Sheets: if all of your vegetables do not fit on one tray, divide them between two smaller trays and divide the seasonings and oil accordingly. If you cannot fit both trays on the tip rack of your oven, place one tray on the top rack and one tray in the middle rack, flipping the tray position after 30 minutes of baking
- Blender Method: if you do not have an immersion blender you can also blend the soup in a high-powered blender with a venting lid. I’d recommend dividing the vegetables and beans in half and blending each half with 2 cups of broth, plus more as needed. Combine the two batches in a large pot on the stove and mix well!
- Substitutions: feel free to add/subtract your favorite veggies, just try to keep the total volume of vegetables the same. You can swap another creamy bean for the cannellini beans (like great northern beans or pinto beans), but I would not recommend using chickpeas.
Nutrition
Easy and delicious!
So happy to hear this!
What a great recipe! I love roasted veggies and I make a savory, creamy butternut squash soup in which I roast the squash, but I’ve never thought to put a medley of roasted veggies into the blender for soup. Such a simple idea and yet so good!
So happy you enjoyed, Cindy!