Think a deeply flavorful, Cozy Roasted Veggie Soup in Under 1 Hour is impossible? Think again.

While many believe complex soups require hours of simmering, a simple roasting technique unlocks incredible depth of flavor in under 30 minutes. This method caramelizes the natural sugars in vegetables, creating a rich, savory base that transforms a simple soup into a gourmet experience without the long wait.

This recipe for Cozy Roasted Veggie Soup in Under 1 Hour is designed for efficiency, using one sheet pan and a blender for a smooth, velvety finish. It’s the perfect answer for a busy weeknight, delivering comfort and nutrition in a single, steaming bowl.

Ingredients

This Cozy Roasted Veggie Soup in Under 1 Hour combines sweet roasted peppers, caramelized onions, and creamy garlic for a rich, velvety texture and deep, comforting flavor.

• 3 red bell peppers, seeded and quartered
• 3 roma tomatoes, halved
• 3 zucchini, halved
• 1 cup baby carrots
• 1 yellow onion, quartered
• 1 whole head of garlic
• 3 tablespoons olive oil
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1/2 cup half and half
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Timing

Context: This Cozy Roasted Veggie Soup in Under 1 Hour is about 20% faster than similar roasted vegetable soup recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prep

Preheat your oven to 425°F (220°C). This high heat is key for getting those deep, caramelized flavors in your Cozy Roasted Veggie Soup in Under 1 Hour.

While the oven heats, wash and chop your vegetables into uniform, 1-inch pieces. Consistent size ensures even roasting.

Step 2 — Season the Vegetables

Toss the chopped vegetables in a large bowl with a generous amount of olive oil, salt, and pepper. Coating them thoroughly helps them roast instead of steam.

For an extra flavor boost, add dried herbs like thyme or rosemary at this stage.

Step 3 — Roast to Perfection

Spread the vegetables in a single layer on a large, rimmed baking sheet. Crowding the pan will cause them to steam, so use two sheets if necessary.

Roast for 25-30 minutes, or until the vegetables are tender and have developed browned, crispy edges. This caramelization is the flavor foundation of your soup.

Step 4 — Sauté Aromatics

While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for 3-5 minutes until fragrant and translucent.

Step 5 — Combine and Simmer

Add the roasted vegetables to the pot with the aromatics. Pour in your vegetable broth and bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld together beautifully.

Step 6 — Blend the Soup

Carefully blend the soup using an immersion blender directly in the pot until smooth. For a countertop blender, work in batches and never fill the blender more than halfway to avoid accidents from the hot liquid.

For a chunkier soup, blend only half of the mixture.

Step 7 — Final Seasoning and Serve

Taste your Cozy Roasted Veggie Soup and adjust the seasoning with more salt and pepper as needed. For a touch of creaminess, stir in a splash of coconut milk or cream.

Ladle the hot soup into bowls and serve immediately. It’s ready to enjoy in under an hour!

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein-Packed Swap — Add a can of rinsed chickpeas or white beans to the roasting pan for extra plant-based protein and heartier texture.
• Lower-Carb Option — Replace starchy vegetables like potatoes or carrots with cauliflower florets and zucchini to reduce the carb content.
• Dairy-Free Version — Use coconut milk or unsweetened almond milk instead of cream for a rich, dairy-free consistency.
• Gluten-Free Adaptation — Ensure all broth and seasoning used is certified gluten-free; this soup is naturally gluten-free with simple swaps.
• Low-Sodium Alternative — Opt for low-sodium vegetable broth and skip added salt, relying on herbs like rosemary and thyme for flavor.
• Oil-Free Roasting — Use vegetable broth or aquafaba for roasting instead of oil to cut down on fat while keeping veggies tender.
• Spice It Up — Add a pinch of cayenne or red pepper flakes during roasting for a metabolism-boosting kick.
• Leafy Green Boost — Stir in a handful of spinach or kale during the last few minutes of simmering for added nutrients and color.

Serving Suggestions

• Pair this Cozy Roasted Veggie Soup in Under 1 Hour with a crusty artisan bread or garlic toast for a comforting, complete meal.
• Serve it alongside a fresh green salad with a light vinaigrette to balance the soup’s rich, roasted flavors.
• Perfect for a quick weeknight dinner, a casual lunch, or as a starter for a holiday gathering.
• Top with a dollop of Greek yogurt, a sprinkle of fresh herbs, or crunchy croutons for added texture and flavor.
• Ladle into deep bowls and garnish with a drizzle of high-quality olive oil and cracked black pepper for an elegant touch.
• Ideal for meal prepping; this soup stores and reheats beautifully, making it a convenient option for busy days.

This Cozy Roasted Veggie Soup in Under 1 Hour is versatile enough for any occasion, from a simple family meal to impressing guests with minimal effort.

Common Mistakes to Avoid

• Mistake: Crowding the baking sheet. Fix: Use two sheets to ensure veggies caramelize, not steam, for deeper flavor.
• Mistake: Roasting at too low a temperature. Fix: A hot oven (425°F/220°C) is key for that perfect caramelization in under an hour.
• Mistake: Chopping vegetables unevenly. Fix: Cut them to a uniform size so everything roasts evenly and finishes at the same time.
• Mistake: Skipping the roasting step entirely. Fix: Roasting is non-negotiable; it builds the foundational, cozy flavor of the soup.
• Mistake: Using a weak blender. Fix: An immersion or high-speed blender is essential for achieving a luxuriously creamy texture.
• Mistake: Adding all the broth at once. Fix: Add liquid gradually after blending to reach your ideal soup consistency.
• Mistake: Forgetting to season in layers. Fix: Season the veggies before roasting and the soup again after blending for a perfectly balanced taste.
• Mistake: Over-blending hot soup. Fix: Blend in batches if using a countertop blender to avoid pressure buildup and potential burns.

Storing Tips

• Fridge: Store your Cozy Roasted Veggie Soup in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Leave 1-inch headspace for expansion.
• Reheat: Thaw overnight in the refrigerator if frozen. Reheat on the stovetop or in the microwave until it reaches 165°F, stirring occasionally.

For best quality, consume your Cozy Roasted Veggie Soup in Under 1 Hour within the recommended time frames and always ensure it is reheated to a safe temperature.

Conclusion

This Cozy Roasted Veggie Soup in Under 1 Hour is the perfect quick and comforting meal for chilly days. We hope you love it as much as we do! Give it a try and let us know how it turned out in the comments. Don’t forget to subscribe for more delicious and easy recipes!

Cozy Roasted Veggie Soup

Print Recipe

Pin Recipe

A velvety, creamy roasted vegetable soup packed with a variety of fresh vegetables, roasted to bring out their natural sweetness and blended into a comforting soup that can be made in under an hour.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 red bell peppers, seeded and quartered
• 3 roma tomatoes, halved
• 3 zucchini, halved
• 1 cup baby carrots
• 1 yellow onion, quartered
• 1 whole head of garlic
• 3 tablespoons olive oil
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1/2 cup half and half
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Place red bell peppers, roma tomatoes, zucchini, baby carrots, quartered onion, and whole head of garlic on a large baking sheet.
3. Drizzle vegetables with olive oil and season with salt, pepper, thyme, and nutmeg. Toss to coat evenly.
4. Roast vegetables in the oven for 35-40 minutes, turning halfway through, until tender and caramelized.
5. Remove garlic from the head and squeeze out the softened cloves.
6. Transfer roasted vegetables and garlic to a large pot. Add chicken broth and bring to a simmer over medium heat.
7. Simmer for 10 minutes to blend flavors.
8. Using an immersion blender or regular blender in batches, puree the soup until smooth.
9. Stir in half and half and adjust seasoning with salt and pepper as needed.
10. Heat through gently and serve warm.

Notes

For a richer soup, substitute half and half with heavy cream. Roasting the garlic whole mellows its flavor and adds depth. This soup tastes even better the next day as the flavors meld.

Nutrition

• Calories: 180
• Sugar: 8g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 15mg

FAQs

Can I use frozen vegetables for this Cozy Roasted Veggie Soup in Under 1 Hour?

Yes, you can use frozen vegetables. For best results, thaw and pat them dry before roasting to achieve a good caramelization and avoid excess water in your soup.

How can I make this soup creamier without dairy?

Blend a portion of the roasted vegetables with a splash of vegetable broth until smooth, then stir it back into the soup. This creates a rich, creamy texture for your Cozy Roasted Veggie Soup without any dairy.