Jamie Oliver Roasted Vegetable Soup Recipe

There’s nothing like a steamy bowl of veggie-filled soup to warm you from the inside out. This recipe features roasted root vegetables and fragrant herbs for a deeply satisfying meal. Being that the sweet caramelization from roasting brings out the natural flavors of the veggies, this Jamie Oliver Roasted Vegetable Soup Recipe makes for a fragrant, satisfying lunch or dinner on cold weather days!

The roasting step first juices the vegetables and enhances their flavors, bringing comforting staples to another level.

It’s also a great way to clean out the crisper drawer: You can adjust the ingredients according to what’s on hand at home.

It’s a steaming bowl full of Vitamins, Antioxidants and Fiber in each spoon.

If you’re in the mood for something both comforting and nourishing, this is the ticket.

Fun Facts & Healthy Tips

• Root Veggies: Carrots, parsnips and sweet potatoes all hold beta-carotene and vitamins. Roasting them brings out their natural sweetness, minus the added sugar.
• Herbs: Beyond earthy aromas, rosemary and thyme contain antioxidants that are beneficial to health.
• Stock Choice: If you want to make it vegetarian or vegan, use vegetable stock. A good stock will really help enrich the soup’s flavor.

• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 large onion, quartered
• 2 cloves of garlic, peeled
• 2 medium potatoes or sweet potatoes, peeled and chopped
• A few sprigs of fresh thyme or rosemary (or a mix)
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 1 liter (about 4 cups) of vegetable or chicken stock (choose based on dietary preference)
• A handful of fresh parsley or chives, chopped (for garnish)

Prep & Roast the Veggies

Heat the oven to 200°C/400°F/gas 6. Place the carrots, parsnips, onion, garlic and potatoes on a baking tray. Drizzle with olive oil, and sprinkle with a pinch of salt and pepper, and scatter the thyme or rosemary over. Roast for 30-35 mins, or until the veg is tender and a little golden.

Combine with Stock

When the vegetables are nicely caramelized, scrape them into a large saucepan. Add your desired stock until the veggies just begin to be covered. Bring it to a gentle simmer.

Blend to Perfection

With a stick blender (or a regular blender in batches), puree the soup until it’s smooth. For a chunkier texture, pulse lightly, leaving some veggie bits intact. Season with additional salt and pepper to taste.

Serve & Garnish

Spoon the soup into warm bowls and sprinkle with fresh parsley or chives, and drizzle with olive oil if you like. The Jamie Oliver Roasted Vegetable Soup Recipe is very comforting wholesome and great for any day of the week.