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 4-Ingredient 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.

Roasted Vegetable Soup

Name: This Roasted Vegetable Soup Is Good for Your Gut
Total time: 55 min
Ingredients: 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)

Active Time:

20 mins

Total Time:

55 mins

Servings:

6

Nutrition Profile:

No Added Sugar Sesame-Free Weight Loss Nut-Free Dairy-Free Healthy Pregnancy High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Gut Healthy Anti-Inflammatory Mediterranean Diet

Jump to Nutrition Facts

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.

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Ingredients

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

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.

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

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Transfer the soup to a medium saucepan; cook over medium heat until steaming and warmed through.

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
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 4-Ingredient 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)

350	Calories
21g	Fat
39g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1½ cups
Calories 350
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 8g	30%
Total Sugars 12g
Protein 8g	16%
Total Fat 21g	26%
Saturated Fat 13g	67%
Cholesterol 0mg	0%
Vitamin A 800Âµg
Vitamin C 20mg	22%
Vitamin D 0Âµg
Vitamin E 2mg	15%
Folate 113Âµg
Vitamin K 47Âµg
Sodium 529mg	23%
Calcium 110mg	8%
Iron 5mg	28%
Magnesium 93mg	22%
Potassium 834mg	18%
Zinc 2mg	14%
Vitamin B12 0Âµg
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