Roasted Vegetable Soup

4.9
(7)
7 Reviews

This roasted vegetable soup uses a diverse and delicious array of vegetables, supporting gut health with prebiotic ingredients like sweet potato, leeks and chickpeas, plus you get a probiotic boost from white miso. While we love the veggies in this recipe, feel free to get creative by adding winter squash or another root vegetable.

By
Julia Levy
Julia Levy
Julia Levy
Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.
EatingWell's Editorial Guidelines
Updated on September 7, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
image of Roasted Vegetable Soup
Credit:

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Active Time:
20 mins
Total Time:
55 mins
Servings:
6
Nutrition Profile:
No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Weight Loss Nut-Free Dairy-Free Healthy Pregnancy High-Fiber Vegan Vegetarian Egg-Free Gluten-Free
  • The aromatic blend of sambal oelek and miso delivers spicy and savory flavors.
  • Sweet potatoes and chickpeas provide fiber and nutrients to support your gut health.
  • Roasting the vegetables enhances their natural sweetness and deepens the soup's flavor.

This Roasted Vegetable Soup checks all our boxes on deliciousness! It has a silky, velvety texture with a delightful miso aroma that’s complemented by the subtle heat of sambal oelek and the sweetness of baked apple. The addition of coconut milk lends a nutty, creamy flavor, rounding out this slightly spicy and comforting soup. Add in some sweet potato and chickpeas, and you have a satisfying meal with a solid dose of soluble fiber. Read on for our expert tips, including how to thicken soup without cream.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Beans add both gut-healthy fiber and bulk to the soup to help thicken it.
  • Roasting vegetables brings out their natural sweetness that simply simmering wouldn’t. 
  • Make sure to thoroughly rinse your leeks after cutting them—they are notoriously gritty and sandy.
  • Drizzle bowls of soup with more coconut milk or cream, if desired.

Nutrition Notes

  • Sweet potatoes contain resistant starch that helps healthy gut bacteria flourish, as well as fiber and antioxidants that support heart health, and vision-supporting vitamin A. 
  • White miso is packed with probiotics, which support gut health, enhance digestion and boost the immune system. Rich in essential nutrients like protein, B vitamins and vitamin K, white miso aids in energy production, skin and nerve health, and bone strength. Its antioxidants help reduce oxidative stress and inflammation, while soy isoflavones are linked to a lower risk of heart disease and certain cancers.
  • Chickpeas, also known as garbanzo beans, offer a nutty and slightly earthy flavor. The fiber in chickpeas promotes muscle health and digestion, while nutrients like folate, iron, magnesium and zinc support immune health. With a low glycemic index, chickpeas help maintain steady blood sugar levels, and they also offer antioxidants that protect against oxidative stress and inflammation.
Image of ingredients for Roasted Vegetable Soup

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 1 small sweet potato, peeled and cut into 1-inch pieces (about 1½ cups)

  • 1 small Gala apple, peeled and cut into 1-inch chunks (about 1 heaping cup)

  • 1 small leek, white and light green parts only, halved lengthwise, sliced into 1-inch-thick half-moons and rinsed well (about 1 cup)

  • 1 pint cherry tomatoes (about 2 cups)

  • 2 medium carrots, peeled and cut into 1-inch pieces (about 1 cup)

  • 3 medium scallions, trimmed and cut into 1-inch pieces (about 1 cup)

  • 2 tablespoons thinly sliced fresh ginger

  • 6 large cloves garlic, smashed

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons ground coriander

  • 4 cups unsalted vegetable broth or no-chicken broth

  • 1 (15-ounce) can no-salt-added chickpeas or white beans, rinsed

  • 1½ tablespoons white miso

  • 2 teaspoons sambal oelek

  • 1 (14-ounce) can coconut milk

  • 1½ tablespoons aged sherry vinegar

  • ½ teaspoon cracked pepper

  • ½ teaspoon salt

  • Lime wedges for serving (optional)

Directions

  1. Preheat oven to 450°F. Combine sweet potato, apple, leek, 1 pint cherry tomatoes, carrots, scallions, 2 tablespoons ginger, smashed garlic cloves, 2 tablespoons oil and 2 teaspoons coriander in a large bowl; toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender and browned, 25 to 30 minutes.

    image of vegetables in a bowl

    Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

  2. Working in batches as needed, transfer the roasted vegetables to a blender; add 4 cups broth, chickpeas (or white beans), 1½ tablespoons miso and 2 teaspoons sambal oelek. Secure the lid on the blender; remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute, 30 seconds. Add 1 can coconut milk and 1½ tablespoons vinegar; process until incorporated and smooth, about 10 seconds.

    image of Roasted Vegetable Soup in a blender

    Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

  3. Transfer the soup to a medium saucepan; cook over medium heat until steaming and warmed through.

    image of Roasted Vegetable Soup in a pot

    Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

  4. Sprinkle with ½ teaspoon each cracked pepper and salt. Serve with lime wedges, if desired.

Frequently Asked Questions

  • Can I make Roasted Vegetable Soup ahead?

    Sure! After pureeing the soup (Steps 1 and 2), place it in a covered container and refrigerate for 2 to 3 days. When you're ready to enjoy it, pick up with the remaining steps. Gently heat the soup over medium-low heat (Step 3), then season it and serve with lime wedges, if desired (Step 4).

  • Can I make this with different fruits and vegetables?

    Absolutely. One delicious swap would be swapping the Gala apple for Asian pear and using butternut squash instead of the sweet potato. Both variations are perfect for soup season.

  • What should I serve with Roasted Vegetable Soup?

    Crackers and bread! Try our Parmesan Crisps recipe, which goes with any soup and can be made in advance and stored for up to 5 days. Alternatively, make our homemade cheese crackers, and have some fun with your favorite cookie cutters fashioning the crackers into stars, hearts or holiday designs. These can be made 2 to 3 days ahead. And we always like having a crusty baguette on hand to help mop up every last bit of soup in the bowl.

EatingWell.com, October 2024

Nutrition Facts (per serving)

351 Calories
21g Fat
39g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1½ cups
Calories 351
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 8g 30%
Total Sugars 12g
Added Sugars 0g 0%
Protein 8g 16%
Total Fat 21g 26%
Saturated Fat 13g 67%
Cholesterol 0mg 0%
Vitamin A 800µg
Vitamin C 20mg 22%
Vitamin D 0µg
Vitamin E 2mg 15%
Folate 113µg
Vitamin K 47µg
Sodium 529mg 23%
Calcium 111mg 9%
Iron 5mg 28%
Magnesium 94mg 22%
Potassium 836mg 18%
Zinc 2mg 14%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Christa Brown, M.S., RDN, LD
Headshot of Christa Brown
Christa Brown, M.S., RDN, LD
Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition.
EatingWell's Editorial Guidelines
and
Linda Frahm
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
EatingWell's Editorial Guidelines