Roasted Vegetable Soup – SHEET PAN STYLE! One of the easiest ways to get in those VEGGIES! Lots of goodness right here – sweet potato, eggplant, carrot, celery, onion, garlic, and cherry tomatoes. All roasted to perfection and then blended with some broth and creamy coconut milk. Top it off with a few crunchy garam masala spiced croutons – yeah, that’s what I’m talking about!
How to Make Easy Sheet Pan Roasted Vegetable Soup
- Chop one sweet potato (I left the skin on), eggplant, and two large carrots. Spread them out evenly on a baking sheet and drizzle with olive oil and a pinch of sea salt. Transfer to the oven and bake at 425°F for 20 minutes.
- While those are roasting, rough chop an onion and two celery stalks.
- Remove the tray of veggies from the oven and reduce the temperature to 400°F.
- Add the onion, celery, cherry tomatoes, and garlic (leave the skin on – they’re easy to pop out after roasting). Drizzle with a little more olive oil and another sprinkle of sea salt. Return to the oven and bake for another 20 minutes.
When your veggies are done roasting, pop out the garlic from their skins and transfer everything to a blender along with the vegetable stock, coconut milk, nutritional yeast, and spices. Blend on high until creamy. If your blender has a soup setting, you can use that to blend AND heat at the same time. If not, pour the soup into a pot and heat until hot over medium heat!
NOTE: You might have to blend in two batches depending on the size of your blender.
Make Some Homemade Spiced Croutons
This soup is even better with something crunchy like these garam masala croutons. Just cube day-old bread (about 3 cups) and spread out evenly on a baking sheet. Drizzle with two tablespoons of melted vegan butter and sprinkle on one teaspoon of garam masala. Bake at 375° for 8-10 minutes. Use these as soup toppers along with a few pepitas and a swirl of extra coconut milk!
GRILLED CHEESE SAMMIES are also delicious as dippers! Highly recommend! We use Field Roast Chao Vegan Cheese because it tastes great and melts perfectly.
Spice it Up!
Try adding your favorite spices to this soup. Curry powder would be delicious with the garam masala spiced croutons. I’ve used tarragon before and that was delicious. Here are a few others to consider:
- Cumin
- Cardamon
- Turmeric
- Coriander
- Nutmeg
- Garam Masala
- Tarragon
- Curry
More Soup Recipes to Try:
Creamy Fajita Soup with Roasted Peppers and Onions
Vegetable and Gnocchi Soup with Vegan Italian Sausage
Chunky Dill Pickle and Potato Soup
Easy Sheet Pan Roasted Vegetable Soup
Ingredients
- 3-4 tablespoon Olive Oil Divided
- 1 Eggplant
- 1 Sweet Potato
- 2 Carrots
- 1 Onion
- 2 Celery Stalks
- 4 Garlic Cloves With skins on – they pop out easily after raosting!
- 1 Pint Cherry Tomatoes
- 4-5 Cups Vegetable Broth
- 1 Cup Coconut Milk
- 2 tablespoon Nutritional Yeast
- ½ teaspoon Turmeric
- Extra Spices Optional, like cumin or curry powder
- Salt and Pepper To taste
Instructions
- Preheat oven to 425°F
- Cut eggplant, sweet potato, and carrots into large chunks. Cut celery and onion into quarters
- Spread chopped eggplant, sweet potato, and carrots out on a large baking sheet. Drizzle with 2 tablespoons olive oil and a sprinkle of sea salt. Transfer to the oven and roast for 20 minutes
- Remove pan from oven and reduce heat to 400°F. Add celery, onion, garlic, and tomatoes and drizzle on remaining 1-2 tablespoons of olive oil. Return to oven and roast for another 20 minutes
- Remove tray of veggies from oven and pop garlic out of their skins. Transfer veggies from pan to blender and add vegetable broth, coconut milk, and spices. Blend on high until creamy. Use the soup setting if your blender has that feature. If not, transfer blended soup to a pot and warm over medium heat until hot. Season with salt and pepper to tasteNote: You may need to blend your soup in two batches depending on the size of your blender. You could also use an immersion blender
- For the croutons (optional): Cube day old bread (about 3 cups) and spread out evenly on a baking sheet . Drizzle 2 tablespoons of melted vegan butter over bread cubes and sprinkle on 1 teaspoon of garam masala. Toss to coat. Bake at 375°F for about 8-10 minutes
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