Cheesy roasted vegetable soup has become my go-to comfort meal, especially on chilly evenings. I remember the first time I made it; the aroma of sweet roasted carrots and peppers filled my kitchen, promising something truly special. This creamy cheesy roasted vegetable soup is an absolute dream, turning simple veggies into a rich, flavorful dish that’s surprisingly easy for a weeknight dinner. It’s the perfect example of an easy cheesy roasted vegetable soup that tastes like it took hours. Let’s get cooking!

Why You’ll Love This Cheesy Roasted Vegetable Soup

• Incredible flavor from deeply roasted vegetables.
• Ready in under an hour for a quick weeknight meal.
• Packed with vitamins and nutrients for a healthy option.
• This roasted vegetable cheese soup is surprisingly budget-friendly.
• A crowd-pleaser that even picky eaters adore.
• The creamy texture makes it incredibly satisfying.
• This roasted vegetable cheese soup is versatile and easy to customize.
• It’s the perfect cozy comfort food for any occasion.

Ingredients for Cheesy Roasted Vegetable Soup

Gathering the right cheesy roasted vegetable soup ingredients is the first step to this delicious dish. We’re using a colorful mix of vegetables that caramelize beautifully in the oven, bringing out their natural sweetness. These are the stars of our roasted vegetable cheese soup:

• 2 tablespoons olive oil – essential for roasting the veggies to perfection
• 2 medium carrots, peeled and chopped (150 g) – adds sweetness and color
• 1 zucchini, chopped (200 g) – for a tender texture
• 1 red bell pepper, deseeded and chopped (150 g) – brings a lovely sweetness
• 1 yellow bell pepper, deseeded and chopped (150 g) – adds another layer of sweetness and color
• 1 medium onion, quartered (200 g) – the base for our soup’s savory flavor
• 2 medium potatoes, diced (300 g) – for a hearty, creamy base
• 3 garlic cloves, peeled – for that essential aromatic depth
• 1 teaspoon paprika – adds a hint of smoky warmth
• 1 teaspoon dried thyme – classic herb pairing for vegetables
• 1 teaspoon dried oregano – another herb that complements the roasted flavors
• 4 cups (950 ml) vegetable stock – the liquid base for our soup
• 1 cup (100 g) shredded cheddar cheese (or a mix of cheddar and mozzarella) – the key to that irresistible cheesy finish
• Salt and black pepper to taste – to enhance all the flavors
• Fresh parsley or chives for garnish – for a pop of freshness
• Optional: Pinch of chili flakes for heat – if you like a little kick

How to Make Cheesy Roasted Vegetable Soup

Let’s dive into how to make this amazing cheesy roasted vegetable soup! It’s a simple process that yields incredibly flavorful results.

1. Step 1: First, let’s get those veggies ready for roasting. Preheat your oven to 200°C (400°F). On a large baking tray, arrange your chopped carrots, zucchini, red and yellow bell peppers, quartered onion, diced potatoes, and whole garlic cloves. Drizzle everything generously with olive oil. Sprinkle on the paprika, dried thyme, and dried oregano. Toss all the vegetables gently right on the tray until they’re evenly coated in the oil and seasonings. This initial step is crucial for developing that deep, roasted flavor that makes this soup so special.
2. Step 2: Now, it’s time to roast! Pop the baking tray into the preheated oven. Roast for 25–30 minutes. Remember to stir them halfway through the cooking time. You’re looking for the vegetables to become beautifully golden brown and tender when pierced with a fork. The aroma that fills your kitchen at this stage is just incredible – a mix of sweet, savory, and herbaceous notes.
3. Step 3: Once the vegetables are perfectly roasted, carefully transfer them from the baking tray into a large soup pot or Dutch oven. Pour in the 4 cups (950 ml) of vegetable stock. Bring the mixture to a gentle simmer over medium heat and let it cook for about 10 minutes. This allows the flavors to meld together beautifully, preparing them for the next stage of how to make cheesy roasted vegetable soup.
4. Step 4: Now for the magic! Use an immersion blender to puree the soup directly in the pot until it’s wonderfully smooth. If you prefer a soup with a bit more texture, you can blend only half of it, leaving some chunks of vegetables for a heartier bite. This step transforms the roasted vegetables and stock into a velvety base.
5. Step 5: Reduce the heat to low. Stir in the 1 cup (100 g) of shredded cheddar cheese (or your favorite cheese blend). Continue stirring gently until the cheese is completely melted and the soup is luxuriously creamy. Be patient here; you don’t want to boil the soup after adding the cheese. Season generously with salt and freshly ground black pepper to taste.
6. Step 6: Ladle the hot, creamy cheesy roasted vegetable soup into bowls. Garnish with fresh chopped parsley or chives for a burst of freshness and color. It’s ready to be enjoyed! This is the final step in how to make cheesy roasted vegetable soup that is both comforting and satisfying.

Pro Tips for the Best Cheesy Roasted Vegetable Soup

Want to elevate your soup game? These tips will ensure your cheesy roasted vegetable soup is absolutely perfect every time.

• Don’t skip the roasting step! It’s crucial for developing the deep, sweet flavors that make this soup so special.
• For an extra creamy texture, consider adding a splash of heavy cream or half-and-half along with the cheese.
• If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be sure to vent the lid to let steam escape.
• If you’re sensitive to dairy or want a lighter soup, try using nutritional yeast or a good quality vegan shredded cheese for that cheesy flavor.

What’s the secret to perfect Cheesy Roasted Vegetable Soup?

The secret to the best cheesy roasted vegetable soup is all about the caramelization you get from roasting the vegetables. This process concentrates their natural sugars, creating an unparalleled depth of flavor that you just can’t achieve by boiling alone. For more information on the benefits of roasting vegetables, check out this guide to vegetable gardening.

Can I make Cheesy Roasted Vegetable Soup ahead of time?

Absolutely! You can roast the vegetables and store them in an airtight container in the refrigerator for up to 2 days before blending and adding the cheese. This makes assembling the soup even quicker on a busy day.

How do I avoid common mistakes with Cheesy Roasted Vegetable Soup?

A common pitfall is overcrowding the roasting pan, which steams the vegetables instead of roasting them. Ensure they have space to brown. Also, add the cheese only after blending and over low heat to prevent it from separating or becoming greasy. Learn more about the benefits of onions, a key ingredient in many soups.

Best Ways to Serve Cheesy Roasted Vegetable Soup

This hearty soup is wonderful on its own, but it truly shines with a few complementary pairings. Consider these cheesy roasted vegetable soup serving suggestions to make your meal complete.

• Serve it with crusty bread for dipping. A warm baguette or sourdough is perfect for soaking up every last drop of that creamy goodness. Try this ciabatta bread for dipping.
• Pair it with a light side salad. A simple green salad with a vinaigrette offers a refreshing contrast to the rich soup.
• Top with crunchy croutons or toasted seeds. This adds a delightful textural element that makes the soup even more satisfying.

Nutrition Facts for Cheesy Roasted Vegetable Soup

This hearty soup is packed with flavor and nutrients! Here’s a breakdown of what you can expect per serving of this delicious cheesy roasted vegetable soup:

• Calories: 190
• Fat: 9g
• Saturated Fat: 4g
• Protein: 7g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 480mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Cheesy Roasted Vegetable Soup

Properly storing and reheating your cheesy roasted vegetable soup ensures it stays delicious and safe to eat. Once the soup has cooled completely, ladle it into airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. This makes it fantastic for meal prep throughout the week; just grab a container for a quick and satisfying lunch or dinner.

If you won’t be able to finish it within a few days, freezing is an excellent option. Your cheesy roasted vegetable soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For a different soup experience, try this roasted carrot soup.

Frequently Asked Questions About Cheesy Roasted Vegetable Soup

What is cheesy roasted vegetable soup?

Cheesy roasted vegetable soup is a comforting and flavorful dish made by roasting a medley of vegetables until they are tender and slightly caramelized. These roasted vegetables are then blended with vegetable stock and finished with melted cheese, creating a rich, creamy, and satisfying soup.

Can I use different vegetables in my cheesy roasted vegetable soup?

Absolutely! The beauty of this soup is its versatility. Feel free to swap out or add other root vegetables like sweet potatoes or parsnins, or even try Brussels sprouts or cauliflower. Just ensure they are cut to a similar size for even roasting. For inspiration on other vegetables, see this post on cherry tomatoes.

How do I make this soup vegan or dairy-free?

To make a vegan or dairy-free version of this soup, simply omit the cheddar cheese. Instead, stir in 2-3 tablespoons of nutritional yeast for a cheesy flavor, or use your favorite dairy-free shredded cheese alternative. This still delivers a wonderfully creamy and tasty result.

What makes this roasted vegetable cheese soup so hearty?

The heartiness comes from the combination of roasted vegetables, especially the potatoes which create a naturally thick and creamy base when blended. The cheese adds a richness that makes it incredibly satisfying, turning simple vegetables into a truly filling meal.

Variations of Cheesy Roasted Vegetable Soup You Can Try

This amazing soup is incredibly versatile, allowing you to tailor it to your preferences. Here are a few ideas to inspire your next batch of this delightful cheesy roasted vegetable soup.

• Hearty Cheesy Roasted Vegetable Soup: For an even heartier version, add a can of drained white beans or chickpeas along with the vegetable stock before blending. This boosts the protein and fiber content, making it a more substantial meal.
• Cheesy Blended Roasted Vegetable Soup with Herbs: Elevate the flavor by adding fresh herbs like rosemary or sage to the roasting tray with the vegetables. You can also stir in a tablespoon of pesto after blending for an extra herbaceous kick.
• Spicy Roasted Vegetable Cheese Soup: If you enjoy a bit of heat, add a pinch of red pepper flakes to the vegetables before roasting, or stir in a diced jalapeño with the onions.
• Slow Cooker Cheesy Roasted Vegetable Soup: For a hands-off approach, you can roast the vegetables first, then add them to your slow cooker along with the stock and seasonings. Cook on low for 4-6 hours, then blend and stir in the cheese.

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