There’s something so cozy about a bowl of warm, velvety soup packed with deep flavors—this Roasted Vegetable Soup with Parmesan Recipe hits that spot perfectly. The roasting brings out sweetness and smokiness in the veggies, and that parmesan finish adds just the right touch of richness you’ll keep dreaming about.

The image shows a blue bowl filled with smooth orange soup. The soup has a topping of crispy brown bits, grated white cheese scattered on top, and small green herb leaves. A golden spoon lifts some soup with a chunk of orange vegetable from the bowl. Behind the bowl, there are slices of brown seeded bread resting on a wooden board. The whole scene is on a white marbled texture surface with a dark blue cloth next to the bowl. 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’ve made this roasted vegetable soup more times than I can count, and it always feels like such a win. There’s a hearty earthiness from the roasted sweet potatoes and peppers, with the parmesan folding in a comforting creaminess without being too heavy. Plus, it’s surprisingly simple, so you’ll enjoy diving in even on busy days.

Roasting magic: The caramelization on the veggies unlocks flavors you just don’t get with plain boiling.
Rich but light: Parmesan brings creaminess without the need for cream, keeping it cozy and fresh.
Simple pantry ingredients: You probably already have most of these in your kitchen, so it’s fuss-free.
Customizable comfort: This recipe easily adapts to whatever veggies you love or have on hand.

Ingredients & Why They Work

The key to this soup’s depth lies in how the ingredients complement one another—sweet, savory, earthy, and smoky all blending together. Choosing fresh veggies that roast well and quality parmesan makes a world of difference, so here’s what you’ll want to look for.

Flat lay of a large peeled sweet potato cut into chunks, a whole red bell pepper, a whole yellow bell pepper, two peeled medium carrots, three whole garlic cloves with skins on, a whole red onion peeled and cut into wedges, a few sprigs of fresh thyme, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of coarse salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl each of ground cumin and paprika, a small white ceramic bowl of grated parmesan cheese, and a simple white ceramic bowl filled with clear vegetable stock 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: It’s your base for natural sweetness and body, plus it softens beautifully when roasted.
Red and yellow bell peppers: Both add vibrant color and a gentle smoky sweetness when caramelized.
Carrots: Their earthiness balances nicely with the other vegetables and absorb spices well.
Garlic (in the skin): Roasting garlic this way mellows its bite and adds complexity when you squeeze it into the soup.
Olive oil: The base for roasting, it helps the veggies caramelize and adds a fruity, rich note.
Salt & pepper: Essential for balancing flavors and bringing out the natural sweetness and umami.
Ground cumin and paprika: These spices bring warmth and subtle smokiness that lifts the whole soup.
Red onion: Adds a gentle tang and sweetness, roasting it softens the sharpness beautifully.
Vegetable stock: The soup’s body—choose a good quality or homemade one for the best flavor.
Parmesan cheese: The real star for that creamy, savory finish and a lovely nutty aroma.
Fresh thyme: Adds a hint of herbal brightness that complements the roasted veggies perfectly.

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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 best parts about this Roasted Vegetable Soup with Parmesan Recipe is how flexible it is. I love swapping in whatever veggies are in season or what I have on hand—sometimes a splash of cream or coconut milk sneaks its way in for extra silkiness too.

Variation: When I want a bit of a smoky punch, I add a chipotle pepper or drizzle some smoked paprika on top—it’s a total game changer.
Vegetarian and gluten-free: Using vegan parmesan or nutritional yeast keeps it dairy-free, and vegetable stock ensures it’s gluten-free too.
Spice level: Add a pinch of chili flakes or a dash of cayenne if you like a little heat warming you up.

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

A white bowl filled with smooth orange soup with a creamy texture, topped with a layer of shredded light yellow cheese and small chunks of roasted red and purple vegetables with slight browning. Scattered green herb leaves float on top, and there is a light sprinkle of black pepper across the surface. The bowl sits on a white marbled surface with a slice of bread partially visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Roast the Veggies to Perfection

I start by preheating my oven to 200C (400F), fan-assisted if I have it—this helps the veggies roast evenly. Toss the sweet potato, red and yellow peppers, carrots, and garlic cloves (skins on, don’t peel!) in olive oil and the spice mix. I like to use my hands here because you get to really coat everything evenly. Pop it all on a tray and roast for 20 minutes, flipping halfway through to get those gorgeous caramelized edges.

Step 2: Add the Onions and Finish Roasting

After 20 minutes, I add the red onion wedges right to the tray, toss everything so the onions get nicely coated, and roast it for another 10-12 minutes until all the veggies are tender and beautifully browned. This extra step adds a lovely sweet depth from the onions that really rounds out the soup.

Step 3: Blend and Bring to Life with Parmesan

Once everything is roasted, I set aside a few tablespoons of veggies for garnish, and squeeze the softened garlic out of its skins into the rest. Then everything goes into my big saucepan with the vegetable stock. I bring it to a boil and let it simmer for five minutes, then switch off the heat and blend it all silky smooth with an immersion blender. Stirring in the parmesan at this point adds that luscious creaminess you want. Don’t forget to adjust the seasoning to taste!

Step 4: Serve with Flair

Pour yourself a generous bowl, scatter those reserved roasted veggies on top along with a sprinkle of fresh parmesan and thyme sprigs. It’s my favorite way to make even guests feel cozy and welcomed.

Top Tip

From making this soup dozens of times, I’ve learned a few tricks that really bring the flavors next level and avoid common pitfalls. Roasting is key, and you want to treat your vegetables gently but thoroughly for the best depth.

Don’t skip turning: Giving the veggies a toss halfway through roasting ensures every edge caramelizes evenly without burning.
Garlic in the skin: Roasting garlic with the skins on sweetens it naturally—squeeze out the soft cloves directly into your soup for subtle, mellow garlic notes.
Parmesan timing: Stir in parmesan off the heat to keep that perfect melt and avoid curdling.
Season gradually: I season lightly before roasting, then adjust the salt and pepper once blended to keep the balance just right.

How to Serve Roasted Vegetable Soup with Parmesan Recipe

roasted vegetable soup - Serving Suggestion

Garnishes

I almost always top my bowls with the reserved roasted veggies for texture and more roasted flavor, plus a handful of fresh thyme sprigs for brightness and a few extra grates of parmesan because, why not? Sometimes I add a drizzle of good olive oil or a sprinkle of toasted pine nuts to make it extra special.

Side Dishes

This soup pairs beautifully with crusty bread—whether it’s a warm baguette or hearty sourdough, it’s perfect for dipping. I also love a crisp green salad on the side with a lemony vinaigrette to cut through the richness.

Creative Ways to Present

For a dinner party, I’ve ladled the soup into mini espresso cups as elegant shooters before the main meal. Or, serve it in warm, rustic crocks with a parmesan crisp on top for a beautiful, comforting presentation.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in an airtight container in the fridge, where it stays good for 3–4 days. I recommend transferring it to smaller portions to reheat only what you need, so it keeps tasting fresh and vibrant.

Freezing

This soup freezes really well—just cool it completely then pour into freezer-safe containers. It keeps for up to 3 months, making it a fantastic make-ahead meal when your schedule is hectic.

Reheating

I reheat gently on the stove over low heat, stirring often to prevent sticking or separating. If it’s thickened too much, a splash of vegetable stock or water brings back the perfect silky consistency.

Frequently Asked Questions:

Can I use other vegetables for the roasted vegetable soup with parmesan recipe?

Absolutely! This recipe is very flexible. Swap in seasonal veggies like zucchini, butternut squash, or cauliflower depending on what you have or prefer. Just make sure to cut them into similar-sized chunks for even roasting.

Is this soup suitable for a gluten-free diet?

Yes, as long as you use gluten-free vegetable stock or bouillon, this soup is gluten-free. The rest of the ingredients are naturally gluten-free, making it a safe and delicious choice.

Can I make this soup vegan?

You can easily make this soup vegan by swapping out the parmesan for a vegan cheese alternative or nutritional yeast. The soup will still have a lovely richness and a hint of cheesy flavor without dairy.

What’s the best way to get a creamy texture without cream?

Roasting the vegetables softens them beautifully and blending them with parmesan cheese creates a rich, creamy texture naturally, without needing to add any cream. The parmesan melts smoothly into the soup, giving you that indulgent mouthfeel.

Final Thoughts

I honestly think this Roasted Vegetable Soup with Parmesan Recipe has become a staple in my kitchen for good reason—it’s effortlessly cozy, deeply flavorful, and totally approachable. Whether you’re cooking for yourself on a chilly evening or feeding friends, it’s always a crowd-pleaser. I can’t wait for you to make it and find your own little twists to love.