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Gluten-Free Roasted Vegetable Soup

This roasted vegetable soup is a wholesome blend of oven-roasted butternut squash, sweet potatoes, carrots, garlic, and herbs, pureed into a rich and creamy bowl of comfort without any dairy or gluten. It’s perfect for warming up on cool days and is simple to prepare from pantry staples and fresh vegetables. This recipe supports gluten-free and vegan dining with delicious, natural ingredients.
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Course: Gluten-Free, Vegan-Friendly
Cuisine: International
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, deseeded, and cubed
  • 2 medium carrots peeled and sliced
  • 1 medium sweet potato peeled and diced
  • 1 large onion quartered
  • 3 garlic cloves peeled
  • 1 red bell pepper deseeded and quartered
  • 2 tbsp olive oil
  • 4 cups vegetable broth gluten-free certified
  • 1 tsp dried oregano or 1 tbsp fresh chopped
  • 1 tsp dried basil or 1 tbsp fresh chopped
  • Salt and pepper to taste
  • Optional garnish: fresh parsley or thyme

Equipment

  • Large roasting pan or baking sheet
  • Large pot or soup kettle
  • Immersion blender or countertop blender
  • Cutting board and sharp knife

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. Toss butternut squash, sweet potato, carrots, onion, garlic, and bell pepper in olive oil, salt, and pepper. Spread them evenly on a large roasting pan.
  3. Roast vegetables for 40-50 minutes until tender and caramelized, turning halfway through.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth, oregano, basil, and additional salt and pepper. Bring to a simmer over medium heat for 10 minutes.
  5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender. Adjust thickness with more broth if desired.
  6. Taste and adjust seasoning. Serve warm, garnished with fresh herbs if desired.

Notes

For a creamier texture without dairy, add ½ cup canned coconut milk after blending.
Use gluten-free certified vegetable broth to ensure no gluten contamination.
Adding a pinch of smoked paprika or cayenne can give a subtle smoky or spicy kick.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
This recipe is naturally vegan and gluten-free; verify spice and broth labels for full safety.