Easy Roasted Vegetable Soup with White Beans
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.
Servings 4 people
Calories 401kcal
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.
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
Calories: 401kcal | Carbohydrates: 67g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 514mg | Potassium: 1069mg | Fiber: 20g | Sugar: 15g | Vitamin A: 13112IU | Vitamin C: 74mg | Calcium: 205mg | Iron: 7mg