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Cheesy Roasted Vegetable Soup: 1 Amazing Meal

Cheesy Roasted Vegetable Soup

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This Cheesy Roasted Vegetable Soup blends the natural sweetness of oven-roasted vegetables with the creamy indulgence of melted cheese. Perfect for cozy dinners, meal prep, or light yet satisfying comfort food, this soup is wholesome, flavorful, and family-friendly.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and chopped (150 g)
  • 1 zucchini, chopped (200 g)
  • 1 red bell pepper, deseeded and chopped (150 g)
  • 1 yellow bell pepper, deseeded and chopped (150 g)
  • 1 medium onion, quartered (200 g)
  • 2 medium potatoes, diced (300 g)
  • 3 garlic cloves, peeled
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups (950 ml) vegetable stock
  • 1 cup (100 g) shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish
  • Optional: Pinch of chili flakes for heat

Instructions

  1. Preheat oven to 200°C (400°F). Arrange carrots, zucchini, peppers, onion, potatoes, and garlic on a baking tray. Drizzle with olive oil and season with paprika, thyme, and oregano. Toss to coat.
  2. Roast vegetables for 25–30 minutes, stirring halfway, until golden and tender.
  3. Transfer roasted vegetables to a soup pot. Add vegetable stock and simmer for 10 minutes.
  4. Use an immersion blender to puree until smooth. Blend half if you prefer a chunkier texture.
  5. Stir in shredded cheddar over low heat until melted and creamy. Season with salt and pepper.
  6. Ladle into bowls, garnish with fresh herbs, and enjoy warm.

Notes

  • Use sharp cheddar for a deeper cheesy flavor.
  • Do not overcrowd roasting tray; spread vegetables evenly.
  • Add cheese only after blending to prevent separation.
  • Adjust thickness with extra stock or reduce liquid for a thicker soup.
  • For a vegan version, swap cheese for nutritional yeast or vegan cheese.
  • Freeze in airtight containers for up to 3 months.

Nutrition