Mediterranean Roasted Vegetable Soup with Caramelized Onions & Herbs
Mediterranean roasted vegetable soup with caramelized onions and herbs is a vibrant, nourishing dish that brings warmth and depth to every spoonful. Sweet roasted butternut squash, tender carrots, and caramelized pearl onions create a naturally flavorful base, enhanced with smoked paprika, thyme, and garlic. The soup is creamy without being heavy, and the combination of roasted vegetables and aromatic herbs delivers a satisfying balance of sweetness, earthiness, and Mediterranean freshness.
This soup is perfect for cozy weeknights, entertaining guests, or as a starter for a special meal. It is versatile, healthy, and can be made richer with cream or lighter with vegetable broth alone. With roasted vegetables at its core, the soup showcases how simple ingredients can transform into an elegant, comforting dish that is both wholesome and indulgent.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Serves: 4–6
Ingredients
For the Roasted Vegetables
2 cups butternut squash, peeled and cubed
2 cups carrots, peeled and cut into chunks
1 cup pearl onions, peeled (or small white onions, halved)
3 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
For the Soup Base
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
4 cups vegetable broth (or chicken broth)
½ teaspoon ground cumin (optional)
Salt and pepper, to taste
¼ cup heavy cream or coconut cream (optional, for richness)
For Garnish
Roasted vegetables (reserved)
Drizzle of cream or coconut cream
Fresh thyme sprigs
Freshly ground black pepper
Instructions
Preheat oven to 200°C (400°F). Toss butternut squash, carrots, and pearl onions with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until vegetables are tender and lightly caramelized. Reserve a portion for garnish.
Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent and lightly golden, about 5–6 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in roasted vegetables (excluding reserved garnish) and pour in the vegetable broth. Add cumin if using. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes to allow flavors to meld.
Use an immersion blender to purée the soup until smooth and creamy. For a chunkier texture, pulse until desired consistency is reached.
Stir in cream or coconut cream if desired, adjusting seasoning with salt and pepper to taste.
Serve hot, topped with reserved roasted vegetables, a drizzle of cream, fresh thyme sprigs, and freshly ground black pepper.
Tips for Best Results
Roast vegetables evenly by cutting them into uniform sizes.
Use smoked paprika for depth and a subtle warmth without heat.
Do not overcook onions when sautéing; they should be soft but not browned to bitterness.
Add cream gradually to control richness and texture.
Garnish with roasted vegetables for visual appeal and added texture.
Make ahead by roasting vegetables first; soup can be blended and reheated later.
For a vegan version, use coconut cream instead of heavy cream.
Adjust seasoning after blending; flavors intensify during roasting.
Add a squeeze of lemon for brightness if desired.
Pair with crusty bread or toasted nuts for a hearty meal.
Variations
Swap butternut squash for sweet potato or pumpkin.
Include parsnips or turnips for extra sweetness and depth.
Stir in fresh spinach or kale at the end for added greens.
Garnish with toasted pumpkin seeds or pine nuts for crunch.
Add a pinch of smoked chili powder for a subtle kick.
Substitute vegetable broth with chicken broth for a richer flavor.
Serve chilled in summer for a refreshing twist.
Top with crumbled feta or goat cheese for extra creaminess.
Blend half the soup and leave half chunky for varied texture.
Infuse with fresh herbs such as rosemary or sage for aromatic variation.
Q & A
Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors meld. Store in the refrigerator for up to 3 days.
Can I freeze it?
Yes, blend the soup and store in airtight containers for up to 2 months. Reheat gently.
Can I make it cream-free?
Absolutely, it is flavorful without cream; use broth only for a lighter soup.
Can I use frozen vegetables?
Yes, but roasting fresh vegetables yields the best caramelization and flavor.
How do I make it vegan?
Use vegetable broth and coconut cream instead of heavy cream.
Nutrition (Approximate per serving)
Calories: 220
Protein: 4 g
Carbohydrates: 30 g
Fat: 10 g
Fiber: 6 g
Conclusion
Mediterranean roasted vegetable soup with caramelized onions and herbs is a vibrant, wholesome, and comforting dish. The natural sweetness of roasted squash and carrots, combined with the earthy depth of pearl onions and aromatic herbs, creates a rich, satisfying flavor in every spoonful.
This soup is perfect as a starter, light meal, or part of a larger Mediterranean spread. Its versatility allows for adjustments in vegetables, seasoning, and creaminess, making it suitable for a range of dietary preferences. With roasted vegetables at the heart, this recipe brings elegance, warmth, and Mediterranean flair to any table.