Roasted Vegetable Soup

Roasted Vegetable Soup

A few years ago, my family made a drastic shift in the way we eat. We made the switch from quick, packaged foods, to purchasing ingredients to make our own meals at home. Since we didn’t have the ability to spend most of our week in the kitchen, we learned to embrace “prep time.”

In the beginning, we looked forward to spending countless hours on the weekend preparing good meals to enjoy all week long. But soon, the honeymoon phase of eating well wore off, and we were stuck with an ultimatum, do we continue this new lifestyle or do we go back to our old ways?

We decided to continue eating “real food.” To make this lifestyle work, we began to simplify our prep time. Instead of spending hours in the kitchen each weekend, our goal became to create fresh and quick meals in less than two hours. These fresh meals would sustain us throughout the week.

Roasted Vegetable Soup

Roasting a bunch of vegetables on a baking sheet in our KitchenAid® Dual Fuel Convection Slide-In Range became our favorite way to simplify meal prep.

Roasted Vegetable Soup

Roasting vegetables requires very little hands-on time, other than chopping and drizzling oil. Once roasted, the vegetables may be used in numerous ways: served alongside eggs, enjoyed in a bowl-style meal with a protein and grain, served with hummus for a quick snack or combined with broth to make a soup.

Today’s recipe uses roasted vegetables to create a quick and creamy vegetable soup. This soup takes less than 50 minutes to make, from start to finish.

Roasted Vegetable Soup

The base of the soup is made entirely from roasted vegetables: cauliflower, red bell pepper, leeks, and sweet potatoes.

To start, place the vegetables on a baking sheet and then toss the vegetables with olive oil, salt, and pepper. Once your oven has reached 425° F, the vegetables are ready to roast. Roasting the vegetables in the oven is what makes this soup so incredibly flavorful.

Roasted Vegetable Soup

After 40 minutes, the vegetables will be perfectly tender, with a few crispy edges. Now it’s time to blend the vegetables to make a creamy soup.

Roasted Vegetable Soup

Pour the vegetables into your KitchenAid® Pro Line® Series Blender, add broth and dried thyme, and then blend everything for 3 minutes. Thanks to the Thermal Control Jar, the soup will gradually heat up while it blends the vegetables and broth, but the jar will remain cool on the outside. After just 3 minutes, the soup will be steamy, hot, and perfectly blended.

Roasted Vegetable Soup

To add even more creaminess to the soup, along with healthy fat, I like to add olive oil to the blended soup, and then blend the mixture for another minute.

The soup may be poured directly from the Pro Line® Series Blender into bowls to enjoy that moment (because prepping good food can really make a person hungry). Or, pour the soup into individual storage containers to enjoy all week long. The soup may be stored in the refrigerator or freezer.

Roasted Vegetable Soup

Share your take on this Roasted Vegetable Soup on Instagram using #MadeWithKitchenAid for a chance to be featured.

Creamy Roasted Vegetable Soup

Makes 6 servings


For the vegetable base

2 leeks, sliced (white and light green parts)
1 head of cauliflower, chopped into small florets (4 cups / 634 grams)
1 red bell pepper, sliced (1 cup/98 grams)
1 large sweet potato, cubed (1 1/2 cups)
6 cloves garlic
4 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the soup

2 1/2 cups vegetable broth
2 teaspoons dried thyme
1/4 cup extra virgin olive oil


Preheat the KitchenAid® Dual Fuel Convection Slide-In Range to 425° F.

Place the sliced leeks in a large bowl filled with water. Allow the sliced leeks to soak for 5 minutes to remove all dirt. Drain the leeks and rinse them with fresh water.

Place the cauliflower, red bell pepper, sweet potatoes, and garlic on a baking sheet. Gently toss them with olive oil, salt, and pepper.

Roast the vegetables in the oven for 40 minutes, until the vegetables are soft.

Once the vegetables are soft, spoon the vegetables into the KitchenAid® Pro Line® Series Blender along with the vegetable broth and dried thyme. Blend the soup on high for 3 minutes. Remove the lid and add the olive oil. Blend on medium speed for another minute.

Serve the soup warm with an extra drizzle of olive oil (optional).

Refrigerate the soup in an airtight container for 4 days or in the freezer for 3 months.

Roasted Vegetable Soup Recipe


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


Pro Line® Series Blender with Thermal Control Jar
The KitchenAid® Pro Line® Series Blender is the most powerful blender and the ultimate tool for making healthy, nutritious eating easy. *When testing the actual blender power output at the blade using a dynamometer, a machine laboratories use to measure mechanical power, this KitchenAid blender with its heavy duty motor and advanced motor control board, produces more power than the leading competitors. Learn more

KitchenAid® Pro Line® Series Blender with Thermal Control Jar

This versatile dual fuel range provides a Baking Drawer that adds more options to the oven. The separate compartment allows you to bake at a different temperature. This range features flawless cooking results from Even-Heat™ True Convection. The unique bow-tie design and convection fan ensure the entire oven is heated to, and stays at, the perfect temperature. It also has a Wireless Probe that allows you to read internal food temperatures even when you’re away from the kitchen. Learn more

KitchenAid® 30″ 5-Burner Dual Fuel Convection Slide-In Range with Baking Drawer

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