Roasted green vegetable soup turns broccoli, zucchini, potatoes and a whole head of garlic into a thick, savory bowl. White beans make it creamy, fresh spinach brings the green color, and a swirl of full fat coconut milk finishes each serving.

Roast the vegetables until tender, then blend with the beans, spinach and broth. Keep it thick enough for dipping toasted bread, or add a little more broth for a lighter soup. For another vegetable soup made this way, try my roasted sweet potato soup.

Why It Works

  • Roasting builds the flavor: Onion and garlic soften and mellow, while the vegetables develop golden edges.
  • Creamy from beans and potatoes: They give the soup body without flour or a separate sauce.
  • A fresh green finish: Spinach goes in after roasting, so it does not spend the whole cooking time in the oven.

How to Make It

Season, roast, blend and finish. Find all quantities and full timings in the recipe card.

Broccoli, zucchini, diced potatoes, onion and halved garlic seasoned in a roasting dish.
Season: Coat the vegetables with olive oil and seasoning.
Roasted broccoli, zucchini, potatoes, onion and garlic with golden edges.
Roast: Cook until the potatoes are tender and the edges are golden.
Vegetable broth poured over roasted vegetables, white beans and fresh spinach in a blender.
Combine: Add the roasted vegetables, soft garlic, beans, spinach and broth.
A spoonful of thick green vegetable soup after blending.
Blend: Blend until smooth, then add broth to reach your preferred consistency.

Tips for a Smooth, Flavorful Soup

  • Cut the potatoes small: Even pieces cook more reliably than large chunks. They should be completely soft before blending; firm centers leave a grainy texture.
  • Give the tray some space: Spread the vegetables in a shallow layer, using a second tray if needed. Turn the potatoes and onion during cooking so exposed edges do not burn.
  • Check the broccoli early: Florets can be ready before the potatoes. Remove tender pieces as they finish and let the rest continue roasting.
  • Protect the garlic: A loose foil wrap helps the cut cloves soften without drying out. Squeeze out the soft cloves and leave the papery skins behind.
  • Adjust the broth after blending: Beans and potatoes make this a thick soup. Add broth gradually until it pours easily, then taste again for salt.
  • Stop blending once smooth: Fully cooked potatoes blend quickly. Prolonged blending can make their starch sticky.

Swaps and Variations

  • White beans: Cannellini, butter beans or navy beans all work. Use cooked beans, rinsed and drained.
  • Herbs: Use dried thyme instead of oregano, or blend in a small handful of fresh basil with the spinach. Keep dried herbs modest so they do not overpower the vegetables.
  • Spice: Keep the soup mild and add chili oil or chili flakes to individual bowls.
  • Without coconut: Skip the swirl or use an unsweetened vegan cooking cream. The blended soup is already creamy from the beans and potatoes.

How to Serve It

Swirl a little well stirred full fat coconut milk into each bowl, then add chili oil or chili flakes if you like heat. Serve with toasted sourdough or pull apart garlic bread for dipping. Toasted pumpkin seeds make a simple crunchy topping too.

Frequently Asked Questions

How much broth should I use?

Start with 3 cups (720 ml), then blend and check the texture. Add up to another cup (240 ml), a little at a time, if needed. Potato size, the drained beans and how much moisture the vegetables lose in the oven all affect the final thickness.

Why is my green soup brown or dull?

Deeply browned vegetables, paprika and dark broth can soften the green color. Add the spinach after roasting and avoid simmering the finished soup for a long time. Color alone does not tell you how the soup will taste.

Why does the soup taste bitter?

Blackened onion, broccoli tips or garlic can make the soup bitter, as can too much dried seasoning. Remove badly burned pieces before blending and use fresh oil and ingredients. A small squeeze of lemon can brighten a flat soup, but do not use seasoning to mask a rancid smell or taste.

Do I need green tomatoes?

No. This recipe gets its green color from broccoli and spinach, so there is no need to look for green tomatoes.

Can I use frozen broccoli or spinach?

Frozen broccoli can go onto the tray without thawing; spread it out and expect different roasting times because it releases more moisture. Cook frozen spinach according to its package, drain it well and add it before blending. Fresh spinach is the simplest option for this method.

Can I blend this with an immersion blender?

Yes. Put the roasted vegetables, squeezed garlic, beans, spinach and broth in a large pot, then blend off the heat with the blender head submerged. A countertop blender also works, but follow its hot liquid instructions, work in batches and never use a sealed cup for hot soup.

Does the coconut milk go into the soup or on top?

It goes on top as a finishing drizzle. Use unsweetened, full fat canned coconut milk and stir it until smooth first. You can stir your drizzle into the bowl, but you do not need a whole can in the soup.

Can I make it ahead or freeze it?

Yes. Refrigerate the soup without toppings for up to 3 days, or freeze portions for up to 3 months. It may thicken or separate slightly; stir well while reheating and loosen with broth. Add coconut milk and any crunchy toppings just before serving.

Storage and Reheating

Divide leftovers into shallow containers and refrigerate within 2 hours. Keep covered in the fridge for up to 3 days, or freeze individual portions for up to 3 months. Thaw overnight in the fridge, then reheat in a saucepan, stirring and adding broth as needed, until steaming throughout. Add the coconut milk swirl after reheating.

More Vegan Soup Recipes

A bowl of roasted green vegetable soup with a coconut milk swirl.

Roasted Green Vegetable Soup

4.67 from 3 reviews
Roasted broccoli, zucchini, potatoes and garlic blend with white beans and spinach into a creamy green soup. Finish each bowl with full fat coconut milk and optional chili oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Cuisine: International
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

For roasting
  • 300 g broccoli florets about 1 small head; cut into even florets
  • 1 medium zucchini about 9 oz / 250 g; halve lengthwise and lightly score the cut sides
  • 300 g peeled potatoes about 2 small potatoes; cut into ½ inch / 1.25 cm pieces
  • 1 medium onion about 5 oz / 150 g; peel and cut into chunky wedges
  • 1 head garlic halve horizontally through the cloves
  • 2 tbsp olive oil divided between the vegetables and garlic
  • 1 tsp dried oregano
  • ½ tsp sweet paprika
  • ½ tsp fine salt plus more to taste
  • ¼ tsp black pepper
For blending
  • 1 can white beans 400 g / 15 oz can, rinsed and drained; about 1½ cups / 240 g drained
  • 60 g baby spinach washed
  • 720 ml vegetable broth plus up to 1 cup / 240 ml more as needed
  • 1 tbsp lemon juice optional, to taste
To serve
  • 60 ml unsweetened full fat coconut milk canned, stirred smooth; for drizzling
  • Chili oil or chili flakes optional
  • Toasted bread optional

Equipment

  • Large roasting dish or rimmed baking sheet
  • Blender or immersion blender
  • Large saucepan

Method
 

  1. Prepare: Heat the oven to 400°F (200°C). Spread the broccoli, zucchini, potatoes and onion in a large roasting dish or on a rimmed baking sheet. Use a second tray if needed to keep a shallow layer.
  2. Season: Coat the vegetables with most of the olive oil, oregano, paprika, salt and pepper. Drizzle the remaining oil over the cut garlic, loosely wrap the garlic in foil and nestle it on the tray.
  3. Roast: Roast for about 35 to 45 minutes, turning the potatoes and onion halfway through. Start checking the broccoli after 25 minutes and remove tender pieces early if needed. The potatoes should pierce easily with a knife and the garlic should be soft enough to squeeze.
  4. Blend: Squeeze the soft garlic from its skins. Combine it with the roasted vegetables, beans, spinach and the measured broth. Blend just until smooth, adding extra broth as needed. Use an immersion blender off the heat, or follow your countertop blender’s hot-liquid instructions and work in batches. Let the soup cool first if your blender is not rated for hot liquids; never blend hot soup in a sealed cup.
  5. Warm and season: Pour into a saucepan if needed and warm gently for about 5 to 10 minutes, stirring, until hot throughout. If the soup is too thick, stir in more broth. Taste for salt and pepper and add the optional lemon juice to brighten the flavor.
  6. Serve: Ladle into bowls. Stir the coconut milk smooth and drizzle over the soup. Add optional chili oil or chili flakes and serve with toasted bread.

Nutrition

Calories: 310kcal

Notes

  • Thickness: Use the potato weight as a guide and add extra broth gradually. The soup also thickens as it cools.
  • Roasting: Take out vegetables that finish early. Trim away badly blackened pieces before blending.
  • Coconut milk: Use full fat canned coconut milk for the finishing swirl, not a sweetened coconut drink.
  • Nutrition: Approximately 310 kcal per serving (one quarter of the recipe), including the coconut milk drizzle. Optional bread and chili oil are excluded; values vary with ingredients.

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