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BLENDER ROASTED VEGETABLE SOUP

Ingredients

  • 1 pint cherry tomatoes, whole
  • 2 large heirloom tomatoes, quartered
  • 2 medium zucchini, cut into pieces
  • 5 Japanese eggplant, or one large eggplant, cut into pieces
  • 2 Cubanelle peppers, cut into pieces
  • 2 hot peppers, whole
  • 1 large onion, quartered
  • 1 bulb garlic, top cut off
  • 1/4 cup olive oil
  • 1 1/2 teaspoon kosher shalt
  • 1 teaspoon black pepper
  • 3 to 4 cups chicken stock
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons fresh basil
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup heavy whipping cream
  • salt to taste
  • drizzle of olive oil, for garnish
  • fresh basil, for garnish
  • black pepper, for garnish
  • croutons, for garnish
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Beautifully roasted vegetables are transformed into a delicious soup using just a blender. This Blender Roasted Vegetable Soup is so full of flavor, and super easy to prepare. If you have never prepared soup in a blender before, this technique is a must try! Grab your favorite combination of fresh vegetables, or use mine. Either way, you are going to love the flavor profile, and simplicity of this puréed soup.

a grey bowl filled with blender roasted vegetable soup topped with croutons and a drizzle of olive oil and fresh basil

Be sure to check out the recipe below to view a short video I created preparing this Blender Roasted Vegetable Soup on TikTok. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

WHAT ARE THE BEST VEGETABLES TO ROAST FOR SOUP?

Honestly, there is really no wrong answer. Roast whatever you like. Just NOT canned vegetables.

The combination of fresh vegetables I used in my Blender Roasted Vegetable Soup, worked perfectly. Consider the flavor profile of your finished soup. Keeping in mind, that once certain vegetables are roasted, the flavor may change a bit. Some vegetables take on a sweet, caramelized flavor. Other vegetables will tend to be smokey, and possibly a tad bitter.

Lately, I have seen a number of video recipes roasting tomatoes, garlic and onions for a creamy tomato soup. I am definitely trying this out soon! Additionally, I am so excited to see the variations of soup I can create with Autumn vegetables.

Aside from the vegetables I used in this Roasted Vegetable Soup, these are also great substitutions and/or additions:

  • potatoes
  • sweet potatoes
  • butternut squash
  • red bell peppers
  • celery
  • carrots
  • mushrooms
  • leeks
  • beets
a sheet pan full of fresh vegetables for roasting

HOW TO MAKE SOUP IN A BLENDER

Homemade soup in a blender…sounds funny, right? Well, you do have to take the time to roast the vegetables. It’s all down hill after that. Once the vegetables are roasted, just add to a stand up blender with the remaining ingredients and pulse to your desired consistency. Adding additional stock or cream, as needed.

Leave the garlic bulb whole. Cut the top off and peel away any of the loose outer wrapping. Give the garlic bulb a bit of extra love with olive oil and kosher salt. Be sure to remove the entire bulb and any loose wrappings immediately after roasting. Prior to blending, squeeze out those gorgeous cloves of roasted garlic.

Word of CAUTION! The contents in the blender are going to be HOT! Most blenders are equipped with a vent. Be sure to use it. This will allow the steam to release. If not, you may end up with soup all over your kitchen. Oh and not to mention, all of over you, too. Please do NOT burn yourself.

If you do not own a stand blender, dump all of the ingredients into a pot and blend with an immersion blender. You should know by now, how much I adore this kitchen gadget.

PURÉED SOUP VS CHUNKY ROASTED VEGETABLE SOUP

This Blender Roasted Vegetable Soup Recipe is more like a puréed soup. If you prefer a chunkier roasted soup, I suggest using blending only half of the roasted vegetables.

This technique will require the use of a stock pot. Pour in the blended vegetables, along with the roasted vegetables remaining on the sheet pan. Continue with the recipe as directed below.

HOW TO SERVE BLENDER ROASTED VEGETABLE SOUP

Depending on how many vegetables you are roasting, most of them should easily fit in a stand blender. If not, blend in batches. The soup will be hot enough to pour directly into bowls.

As an alternative, once the vegetables have been blended with a bit of stock, add to a stockpot. Stir in the heavy cream. Simmer for an additional 5 to 10 minutes.

For a healthier and lighter version of this Blender Roasted Vegetable Soup, omit the heavy whipping cream.

Be sure to garnish with a high-quality olive oil, croutons and fresh basil.

HOW TO MAKE BLENDER ROASTED VEGETABLE SOUP VEGETARIAN OR VEGAN

Wanting a vegan or vegetarian roasted vegetable soup recipe? Easily enough, substitute the chicken stock with vegetable stock or broth. Secondly, replace the dairy with a vegan-friendly dairy alternative. That is it!

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a grey bowl filled with blender roasted vegetable soup topped with croutons and a drizzle of olive oil and fresh basil

BLENDER ROASTED VEGETABLE SOUP


  • Author:Charlotte Fashion Plate
  • Prep Time:10 minutes
  • Cook Time:1 hour
  • Total Time:1 hour, 10 minutes
  • Yield:8 servings 1x

Description

Soup in a blender? Yes, it is a thing. Roast vegetables to perfection then purée in a stand up blender with the remaining ingredients. This may just become one of your new favorite ways to prepare a delicious soup!


Ingredients

Scale
  • 1 pint cherry tomatoes, whole
  • 2 large heirloom tomatoes, quartered
  • 2 medium zucchini, cut into pieces
  • 5 Japanese eggplant, or one large eggplant, cut into pieces
  • 2 Cubanelle peppers, cut into pieces
  • 2 hot peppers, whole
  • 1 large onion, quartered
  • 1 bulb garlic, top cut off
  • 1/4 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 to 4 cups chicken stock
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons fresh basil
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup heavy whipping cream
  • salt to taste
  • drizzle of olive oil, for garnish
  • fresh basil, for garnish
  • black pepper, for garnish
  • croutons, for garnish

Instructions

  1. Heat oven to 425°.
  2. Cut the vegetables in equal chunks, keep the cherry tomatoes and hot peppers whole.
  3. Tear off the loose outer wrapping of the garlic. Slice off the top.
  4. Place all of the vegetables onto the sheet pan.
  5. Drizzle the vegetables with olive oil. Extra on the garlic bulb.
  6. Season with kosher salt and black pepper.
  7. Roast in the oven for about 45 minutes to an hour.
  8. Remove the garlic bulb, Squeeze out the roasted garlic.
  9. Place the remaining vegetables into the blender along with the roasted garlic.
  10. Pour in about two cups of the stock.
  11. Add in the fresh thyme and basil.
  12. Season with a touch of kosher salt.
  13. Blend. Add additional chicken stock, as needed for consistency.
  14. Add in the Parmesan cheese and heavy whipping cream.
  15. Blend.
  16. Add more stock, if needed.
  17. Taste for salt.
  18. Pour into bowls.
  19. Garnish with a touch of high-quality olive oil, croutons and fresh basil.
  20. ENJOY!

Notes

SEE POST FOR TIPS!

Nutrition

  • Serving Size:1 Cup

Keywords: how to make soup in a blender, how to roast vegetables, how to make blender roasted vegetable soup, what are the best vegetables for roasting, roasting vegetables, vegan roasted vegetable soup, vegetarian roasted vegetable soup, puréed soup, puréed roasted vegetable soup, autumn soup ideas, autumn vegetable soup recipes, soup recipes,

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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