Feed your body and your soul with this heart-warming roasted vegetable bisque. 

I genuinely think that soup is good for the soul. If you’re craving a light and savory soup, this roasted vegetable bisque won’t disappoint.

It’s packed with whole-food ingredients, like butternut squash, cauliflower, and tomatoes that will nourish your body.

Plus, there’s no need to be a top chef with this soup. All you need to do is roast some vegetables and then add them to a blender with broth to create this creamy concoction.

I love making a batch of this soup when I need a healthy ‘pick-me-up’. It’s perfect to meal prep, eat throughout the week, or to freeze and save it for a rainy day.

So let me know, how do you feed your soul? If it’s through soup, then whip up a batch of this roasted vegetable bisque today.

Why You’ll Love This Vegetable Bisque

  • It’s light and healthy: Made with whole-food, healing ingredients, this is the perfect soup to make you feel fabulous from the inside-out.
  • It’s easy: Cut, bake, and blend – That’s it! You don’t even need a pot for this one.
  • It’s great for meal-prepping too: This soup makes the perfect lunch or dinner for your week. Store it in your fridge for a week, or freeze it to have it on hand whenever.
  • It’s versatile: Get crazy and use any savory vegetables for this soup; it will still taste amazing.

Hack It 

  • Make it creamy: Add some unflavored, unsweetened plant-based milk to make it even creamier.
  • Amp up the spice: Add in red chili flakes or top with sriracha to spice it up.
  • Mix-up the veggies: You can also use veggies like potatoes, zucchini, squash, kale, and carrots.

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How To Make Roasted Vegetable Bisque

First, preheat the oven to 400F.

While the oven is heating, add all ingredients apart from the broth to an oven-safe casserole dish or cast iron pan.

Then, bake for 35 to 40 minutes (uncovered) until the cauliflower is soft.

Once cooled enough to safely handle, remove the tomatoes’ vines and place everything in a blender.

Combine until smooth, adding more broth as necessary.

Serve and enjoy! Top with fresh herbs, like oregano or basil.

The Recipe: Roasted Vegetable Bisque

This recipe is gluten free, oil free and 100% vegan!
5 from 13 ratings
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Servings: 4
Total Time: 40 minutes

Ingredients

  • 2 cups Butternut squash, frozen & chopped
  • 12 Vine ripe tomatoes
  • 2 cups Cauliflower florets
  • ½ Red onion,

    chopped


  • 5 cloves Garlic
  • 3 tbsp Nutritional yeast
  • 1 tbsp Oregano
  • 2 tsp Sea salt
  • 1 cup

    Vegetable broth


  • 1 tsp Freshly cracked black pepper

Equipment

Instructions 

  • Preheat the oven to 400F. 
Add all ingredients apart from the broth to an oven safe casserole dish or cast iron pan. Bake for 35 to 40 minutes, uncovered, until the cauliflower is soft.
  • Once cooled enough to safely handle, remove the vines from the tomatoes and place in a blender. Combine until smooth, adding more broth as necessary.
  • Heat and enjoy!
Calories: 150.1kcal, Carbohydrates: 31.8g, Protein: 8.3g, Fat: 1.3g, Saturated Fat: 0.2g, Sodium: 1435.6mg, Potassium: 1440.7mg, Fiber: 9.2g, Sugar: 13.4g, Vitamin A: 10664.5IU, Vitamin C: 91.6mg, Calcium: 114.3mg, Iron: 2.6mg
Cuisine: American
Course: dinner, lunch, Soup
Author: carleigh