There’s something so soothing about a warm bowl of soup that hits all the right notes—comfort, flavor, and nourishment. This Roasted Vegetable Soup with Parmesan Recipe is exactly that, with a cozy, roasted sweetness and that irresistible cheesy finish that makes it unforgettable.

A white bowl filled with smooth, thick orange soup, topped with light brown crispy bacon pieces, a sprinkle of white shredded cheese, small green herb leaves, and a dusting of black pepper. A gold spoon lifts a spoonful of soup showing its creamy texture with a piece of bacon on it. In the background, there are slices of bread with a crust and soft inside, placed on a white marbled surface with a dark blue cloth nearby. 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 have to share how this soup won me over the first time I roasted those veggies and let their natural sugars caramelize—it just elevates every spoonful. Adding Parmesan melts right in, making it creamy without any cream, which is a dream for flavour and texture.

Deep Roasted Flavors: Roasting veggies brings out a natural sweetness and caramelization you won’t believe.
Simple Enough for Any Skill Level: Whether cooking for family or a cozy solo meal, it’s a straightforward recipe that shines.
Creamy Without Cream: Parmesan adds richness and umami, so the soup feels indulgent but stays lighter.
Flexible and Customizable: You can swap veggies or herbs to match what you have or prefer.

Ingredients & Why They Work

This soup’s ingredients combine freshness with depth. Roasting brings out sweetness and a little smoky edge, while spices and Parmesan add layers of cozy flavor. Picking quality veggies and fresh Parmesan makes a big difference here.

Flat lay of a large peeled sweet potato cut into chunks, one whole red bell pepper, one whole yellow bell pepper, two medium peeled carrots, three uncracked 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 with ground black pepper, a small white bowl with ground cumin, a small white bowl with paprika, a small white bowl of salt, a small white bowl of grated parmesan cheese, a few sprigs of fresh thyme, 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: Its natural sweetness deepens with roasting and adds body to the soup’s base.
Red and Yellow Bell Peppers: They contribute bright color and a mild, fruity flavor that balances the earthier roots.
Carrots: They roast nicely and boost the natural sweetness further.
Garlic Cloves (in skin): Roasting mellow the garlic, giving a rich, sweet undertone without sharpness.
Olive Oil: The roasting medium that helps caramelize the veggies and keeps them silky.
Salt, Black Pepper, Cumin & Paprika: A simple spice combo that enhances warmth and earthiness.
Red Onion: Adds a subtle bite and extra caramelized sweetness when roasted just right.
Vegetable Stock: The liquid base, ideally homemade or a good quality bouillon to keep the flavor clear and clean.
Grated Parmesan: This sneaky ingredient brings creaminess and umami without the need for cream.
Fresh Thyme: A fragrant finishing touch that adds herbal brightness to the soup.

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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

Once you have the basics down, I encourage you to tweak this soup a bit to make it your own. I often swap in whatever roasted veggies are in season or add a touch of heat with chili flakes. It keeps the recipe fresh and exciting.

Variation: Try adding a handful of spinach leaves towards the end of cooking for extra greens—trust me, it blends beautifully and boosts the nutrition.
Dairy-Free Option: If you want it dairy-free, omit the Parmesan or use a sprinkle of nutritional yeast for that umami kick.
Spice It Up: Adding a pinch of smoked chili powder or cayenne can give it a lovely warming edge.
Herb Swap: If fresh thyme is unavailable, rosemary or sage work splendidly.

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

A smooth orange soup fills a shallow white bowl, topped with crispy roasted vegetable pieces in reddish and purple hues scattered near the center. Sprinkled around and on top are thin white shreds of cheese, with tiny fresh green herb leaves placed on and around the vegetables. The soup surface has small black pepper specks spread gently across it. The bowl is set on a white marbled surface with a soft natural light enhancing the warm colors of the dish photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Roast the Vegetables

Start by preheating your oven to 200°C/400°F (fan). Toss your chopped sweet potato, red and yellow peppers, carrots, and whole garlic cloves with olive oil, salt, pepper, cumin, and paprika on a large baking tray. Using your hands to mix everything really helps coat them evenly—that's always my go-to trick! Roast for 20 minutes, flipping halfway through to get even caramelization.

Step 2: Add the Onions and Finish Roasting

After 20 minutes, add your red onion wedges to the tray. Give everything another good toss so the onions get coated in the flavorful oil and spices. Return to the oven for another 10-12 minutes until everything is tender, golden, and smells heavenly. This stage is crucial because those onions add a lovely depth and sweetness.

Step 3: Blend and Bring It All Together

Set aside a couple of spoonfuls of the roasted vegetables (these will garnish your soup). Put the rest into a large saucepan. Squeeze the softened garlic from its skins into the pan before adding in the vegetable stock. Bring it up to a boil, then lower the heat and let it simmer for five minutes to marry the flavors. Then, blend smoothly with a hand blender. I love how quick this step is, and it creates that velvety texture we all crave in a good soup.

Step 4: Stir in Parmesan and Season

Now stir in the Parmesan cheese and give it a taste. You might want to add a little extra salt or pepper depending on your stock’s saltiness. The cheese melts into the soup, making it luxuriously creamy without needing cream.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with the reserved roasted veggies, a sprinkle of fresh grated Parmesan, and a few sprigs of thyme. It’s the little garnishes that make this soup special and inviting.

Top Tip

From my kitchen to yours, I’ve learned that getting the roasting just right is the secret to this soup's success. Here's what helps me every single time:

Even Veggie Size: Cut all your vegetables into similar-sized pieces to ensure they cook uniformly and caramelize evenly.
Hands-On Tossing: Don’t be shy—use your hands when tossing veggies with oil and spices; it’s faster and more thorough than a utensil.
Reserve Garnishes: Always set aside some whole roasted pieces before blending—they’re perfect for adding texture and visual appeal.
Blend Smoothly: Use a good hand blender or a high-speed blender for a silky finish; it makes a big difference.

How to Serve Roasted Vegetable Soup with Parmesan Recipe

Roasted Vegetable Soup - Serving Suggestion

Garnishes

I’m a big fan of using those reserved roasted vegetable chunks on top—they add texture and a pop of color. A little extra Parmesan over the top, and fresh thyme sprigs always brighten the plate. Sometimes, I add a drizzle of good quality olive oil or a swirl of crème fraîche for an extra touch of indulgence.

Side Dishes

I often serve this soup with crusty bread—sourdough pairs beautifully to soak up every last drop. A simple green salad with a tangy vinaigrette balances the richness, or for a heartier meal, garlic-rubbed toasted baguette slices make perfect dippers.

Creative Ways to Present

For a dinner party, I like to serve this soup in mini pumpkin bowls—roasted out and scooped, they add a festive flair. Another fun twist is layering the soup with a dollop of pesto or crispy pancetta bits for a crunchy surprise that guests adore.

Make Ahead and Storage

Storing Leftovers

Leftover roasted vegetable soup keeps beautifully in the fridge for up to four days when stored in an airtight container. I find it tastes even better the next day as the flavors meld together, so it makes for an easy, delicious lunch the day after cooking.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers, leaving a little room for expansion. When you’re ready, thaw overnight in the fridge, and it’ll be ready to reheat with almost no loss in flavor or texture.

Reheating

I usually reheat gently on the stovetop over low heat, stirring occasionally. If it’s a bit thick after cooling, just add a splash of stock or water to loosen it up. Avoid boiling it again to keep the Parmesan from separating.

Frequently Asked Questions:

Can I make this soup vegan?

Absolutely! You can skip the Parmesan or replace it with nutritional yeast or a vegan cheese alternative to keep the creamy, umami-rich flavor without dairy.

Can I use other vegetables instead of these?

Yes! This recipe is very flexible. You can swap in roasted zucchini, butternut squash, or even cauliflower. Just adjust the roasting time depending on how dense the veggies are.

Why do you roast the garlic with skins on?

Roasting garlic with the skins on tempers its sharpness and develops a beautiful sweetness and creaminess when squeezed out. It adds flavor without being overpowering.

Can I prepare parts of this soup ahead of time?

Definitely! You can roast the vegetables a day ahead and store them in the fridge. When you’re ready, blend them with warm stock and finish the soup, making it a fantastic make-ahead meal.

Final Thoughts

This Roasted Vegetable Soup with Parmesan Recipe has become a staple in my household because it beautifully balances simple ingredients with maximum flavor. It’s cozy enough for a quiet night in, yet elegant enough to impress friends. I hope you find it just as comforting and satisfying as I do—and maybe it’ll become a go-to recipe for you, too. Don’t be afraid to make it yours and enjoy every delicious spoonful!