One-Pot Roasted Vegetable Soup
Hearty soup simmered with roasted vegetables and herbs, delivering deep flavor without a single pot to clean beyond the roasting pan. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, large, chopped onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large, chopped onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 2 medium, diced potatoes
- 1, diced zucchini
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Add 1 large onion, chopped, 2 carrots, diced, and 2 celery stalks, diced, and cook for 5 minutes until softened.
- Step 2: Stir in 3 cloves garlic, minced, and 1 tsp dried thyme, cooking for 1 minute until fragrant.
- Step 3: Add 4 cups vegetable broth, 2 medium potatoes, diced, 1 zucchini, diced, and 1 can (14 oz) diced tomatoes to the pot. Bring to a simmer.
- Step 4: Cover the pot with a lid and transfer to the preheated oven. Roast for 35-40 minutes until vegetables are tender.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Roasted Vegetable Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Roasted Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Roasted Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Roasted Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Roasted Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
