There’s something deeply comforting about a warm bowl filled with roasted, caramelized flavors and a touch of cheesy goodness. That’s exactly what I love about this Roasted Vegetable Soup with Parmesan Recipe—it’s cozy, rich, and surprisingly simple to make at home.

A white bowl filled with smooth, thick orange soup with a shiny surface. On top, there is a layer of small thin white cheese shreds scattered evenly, some green small herb leaves, and pieces of crispy red and purple vegetables. A gold spoon is lifting some soup, showing a chunk of orange vegetable and cheese shreds, held by a woman's hand. At the back, there are several slices of brown crusty bread resting on a wooden board. The setup is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Vegetable Soup with Parmesan Recipe
Top Tip
How to Serve Roasted Vegetable Soup with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Vegetable Soup with Parmesan Recipe

Why You'll Love This Recipe

I can’t say enough about how satisfying this soup is, especially after roasting the veggies to deepen their natural sweetness. It’s one of those recipes where the more you make it, the more you want to experiment and make it your own.

Rich Roasted Flavor: Roasting the sweet potatoes, peppers, and carrots brings out an irresistible caramelized taste you can't get from boiling alone.
Simple Ingredients: Uses everyday vegetables and pantry staples, making it easy to whip up with what's on hand.
Creamy Parmesan Finish: The cheese adds a velvety texture that lifts the soup beyond an average veggie bowl.
Versatile and Customizable: You can tweak the spices or add herbs to suit your taste—making it a flexible favorite year-round.

Ingredients & Why They Work

Each ingredient plays a role in creating a soup that’s both hearty and flavor-packed. The mix of sweet, earthy, and aromatic vegetables with warming spices makes this soup comforting and interesting. Here’s why I pick these particular items for the best result.

Flat lay of a large peeled sweet potato cut into chunks, a whole red bell pepper cut into chunks, a whole yellow bell pepper cut into chunks, two peeled medium carrots chopped, three garlic cloves with skins on, a whole red onion peeled and cut into wedges, a small white bowl of golden olive oil, a small white bowl of fine salt, a small white bowl of ground black pepper, a small white bowl of ground cumin, a small white bowl of paprika, a small white bowl of clear vegetable stock, a small white bowl with grated parmesan cheese, and a few sprigs of fresh thyme, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potato: Adds natural sweetness and creaminess when roasted—plus, it's packed with nutrients.
Red & Yellow Bell Peppers: Bring vibrant color and a slightly smoky sweetness after roasting.
Carrots: Offer earthy depth and texture that blend beautifully in the soup.
Garlic: Roasted with the skins on so it mellows perfectly and infuses a subtle sweetness.
Olive Oil: Helps carry all those spices and aids in caramelization during roasting.
Salt & Pepper: Essential for balancing and enhancing the natural flavors.
Cumin & Paprika: Give gentle warmth and a hint of smokiness that rounds out the soup.
Red Onion: Adds sharpness and softens after roasting, complementing the other vegetables.
Vegetable Stock: Creates the soup base—make sure it’s flavorful and preferably gluten-free if needed.
Parmesan: The star finish—melts into the soup for richness and a cheesy kick.
Fresh Thyme: A simple herb garnish that adds freshness and an aromatic touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Roasted Vegetable Soup with Parmesan Recipe is making it your own. I often switch up the veggies depending on the season or what’s sitting in my crisper drawer. Don’t be afraid to experiment—you might end up loving your own twist just as much!

Variation: I sometimes add a roasted butternut squash or a few cherry tomatoes to boost sweetness—both work wonderfully and add extra layers of flavor.
Dairy-Free Version: Try swapping parmesan for nutritional yeast to keep the cheesy vibe but without dairy.
Herb Boost: Toss in a handful of fresh basil or parsley at the end for a fresh, bright note.

Step-by-Step: How I Make Roasted Vegetable Soup with Parmesan Recipe

A bowl of thick orange soup fills the light blue bowl, topped with small pieces of roasted red onion and browned vegetables. Over the soup is a sprinkle of shredded light cheese and small green herb leaves. Black pepper dots the surface, adding texture. The bowl sits on a dark surface with some bread visible on the left. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast the Veggies

First, I preheat my oven to 200°C (or 400°F if you’re using a fan oven). While it heats up, I peel and chop the sweet potato, deseed and chop the bell peppers, peel the carrots, and leave the garlic cloves whole with their skins on—that helps keep the garlic silky and mellow when roasted. Lay everything out on a large baking tray, drizzle with olive oil, and sprinkle on salt, pepper, cumin, and paprika. Then I toss it all gently with my hands to coat every piece.

Step 2: Roast and Add Onions

Pop the tray in the oven for 20 minutes, but after the first 10, I use tongs or a spatula to flip everything so it roasts evenly. After 20 minutes, I add the red onion wedges and toss them with the roasted veggies and their juices to coat in all that flavorful oil. Then back into the oven for another 10-12 minutes until the vegetables turn tender and develop those beautiful golden edges.

Step 3: Blend and Finish

Once roasted, I reserve a couple of tablespoons of the veggies for garnish—those little caramelized bites seriously take the soup up a notch. The rest go into a large pot, where I squeeze out the soft roasted garlic from its skin. I pour in my vegetable stock, bring it all to a boil, then simmer for five minutes to marry the flavors.

Then comes my favorite part: blending! I grab my hand blender and blitz the soup until it’s smooth and creamy. Stir in the grated parmesan—this gives the soup that lush, cheesy finish no one expects from a vegetable soup. Taste and adjust seasoning as needed, then serve hot, topped with the reserved roasted veggies, extra parmesan, and a few fresh thyme sprigs.

Top Tip

Over the years, I’ve learned a few tricks to make this soup really shine—paying attention to the roasting and seasoning can totally transform the flavor. Here’s what I keep in mind every time:

Even Roasting: Make sure your vegetables are cut into similar-sized chunks so everything cooks uniformly.
Don’t Skip Tossing: Flipping the veggies halfway through roasting ensures they caramelize on all sides, which deepens their flavor.
Garlic in Skin: Roasting garlic whole with the skin on makes it sweet and soft—not bitter like raw garlic—and it blends effortlessly.
Parmesan Timing: Stir parmesan in at the end, off heat, to preserve its delicate texture and avoid clumping.

How to Serve Roasted Vegetable Soup with Parmesan Recipe

Garnishes

For me, the garnishes really elevate this soup. I always use a sprinkle of extra grated parmesan and a few fresh thyme sprigs for that subtle herbal brightness. Sometimes, I add a drizzle of good-quality olive oil or a spoonful of crème fraîche if I'm feeling indulgent. Crispy croutons or toasted pumpkin seeds also add a lovely crunch.

Side Dishes

Pair this soup with some crusty bread—like a fresh baguette or homemade garlic bread—to soak up every drop. A simple green salad with a lemony vinaigrette balances the richness perfectly, especially if you want to keep things light but satisfying.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in small, rustic bowls with the reserved roasted veggies artfully arranged on top. Adding a sprig of thyme and a parmesan crisp on the side makes it feel special without extra fuss. On chilly evenings, a bread bowl filled with this soup is a delightful surprise that guests absolutely love.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to three days. Before storing, I make sure the soup cools to room temperature to prevent condensation from making it watery. When reheating, just give it a good stir to bring back that creamy texture.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers and leave some space at the top because it expands a little. When I’m ready, I thaw it overnight in the fridge, then gently reheat on the stove, stirring occasionally to recombine any separation.

Reheating

Reheat over low to medium heat on the stove to avoid breaking the smooth texture. If it seems too thick, I add a splash of vegetable stock or water to loosen it up. A quick splash of olive oil or an extra sprinkle of parmesan right before serving works wonders to refresh the flavor.

Frequently Asked Questions:

Can I use other vegetables in this soup?

Absolutely! This Roasted Vegetable Soup with Parmesan Recipe is very adaptable. You can swap in butternut squash, zucchini, or even cauliflower—just adjust roasting times as needed since some vegetables cook faster or slower.

How do I make this soup vegan?

To make it vegan, simply skip the parmesan or replace it with nutritional yeast for a cheesy flavor without dairy. Use vegetable stock that’s labeled vegan, and you’ve got a delicious plant-based version!

Can I prepare this soup ahead of time?

Yes, you can prepare the roasted vegetables a day in advance and store them in the fridge. When ready to serve, gently reheat them with the stock and blend. This can save you time on busy days without compromising flavor.

What type of Parmesan cheese should I use?

I like to use a good-quality, aged Parmesan like Parmigiano-Reggiano because it melts beautifully and has a rich, nutty flavor that enhances the soup perfectly. Avoid pre-grated powdered cheese for best results.

Final Thoughts

This Roasted Vegetable Soup with Parmesan Recipe is one of those dishes I keep coming back to because it’s simple to prepare yet so full of comforting, layered flavors. It’s perfect for chilly nights or when you want something wholesome that feels special without hours in the kitchen. I hope you enjoy making it just as much as I do—it’s a little bowl of happy comfort food, plain and simple.