There’s just something soul-soothing about a bowl of soup that’s packed with roasted flavor and nourishing ingredients. This sheet pan roasted vegetable soup with lentils takes all the comforting notes of a fall vegetable soup, gives it a satisfying heartiness with lentils, and builds flavor by roasting the vegetables first—bringing depth and richness that stovetop boiling just can't match. It's the perfect dish when you're craving something cozy yet healthy. Think of it as a cross between a blended vegetable soup and a hearty vegetable soup, with a flavor profile that leans just a little bit rustic and a little bit refined.
This recipe is ideal for those cooler months when root vegetables like carrots, parsnips, and sweet potatoes are in season, making it a go-to winter vegetable soup as well. Whether you're looking to meal prep, eat cleaner, or just want to warm up with a comforting bowl of goodness, this roast vegetable soup recipe will not disappoint.
Sheet Pan Roasted Vegetable Soup with Lentils
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Main Course
Cuisine American, Mediterranean, Western
Sheet pan (half or full size) Essential for roasting the vegetables. If you don’t have one, a large baking dish will work in a pinch, but avoid overcrowding.
Blender or immersion blender A high-speed blender creates the smoothest texture for a blended vegetable soup, but an immersion blender lets you control the consistency in the pot.
Large soup pot or Dutch oven Needed for simmering the lentils and combining everything.
Cutting board and sharp knife Prepping all those root veggies takes good tools!
Parchment paper Optional, but makes cleanup easier and prevents sticking.
Vegetables
- 2 large carrots peeled and chopped
- 2 parsnips peeled and chopped
- 1 sweet potato peeled and cubed
- 1 small butternut squash peeled and cubed
- 1 red bell pepper chopped
- 1 yellow onion quartered
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
Lentils and Broth
- 1 cup dried green or brown lentils rinsed
- 5 cups vegetable broth low-sodium preferred
- 1 tablespoon tomato paste
- 2 bay leaves
For Blending
- 1 tablespoon olive oil for finishing
- Optional: ¼ cup heavy cream or coconut milk for a bisque-like texture
Optional Toppings
- Chopped fresh parsley
- Cracked black pepper
- Drizzle of olive oil or swirl of cream
Roast the Vegetables
Start by preheating your oven to 425°F (220°C). On a large sheet pan, spread out the chopped carrots, parsnips, sweet potato, butternut squash, red bell pepper, onion, and unpeeled garlic cloves.
Drizzle everything with olive oil and season with salt, pepper, paprika, thyme, cumin, and coriander. Toss well to coat evenly.
Roast for 30–35 minutes or until the vegetables are golden-brown and caramelized at the edges. The garlic should be soft inside its peel—this step builds the foundation for the flavor of the roasted vegetable soup.
Simmer the Lentils
While the vegetables roast, bring the vegetable broth to a boil in a large soup pot. Add the rinsed lentils, tomato paste, and bay leaves. Reduce to a simmer and cook for about 20–25 minutes, or until lentils are tender but not mushy.
This step adds substance and protein to what might otherwise be a standard roasted veggie soup. Lentils take the soup into hearty vegetable soup territory with a great texture and nutritional boost.
Blend the Vegetables
Once the veggies are done, remove the garlic cloves and squeeze out the roasted garlic into the blender. Add the rest of the roasted vegetables and about 1 cup of the vegetable broth (from the pot) to help blend it smoothly.
Blend until creamy and velvety. If using an immersion blender, simply transfer all roasted vegetables into the soup pot and blend directly, adjusting consistency as needed.
Want a more bisque-like finish? Add a splash of heavy cream or coconut milk while blending—this gives you the silkiness of some classic vegetable bisque soup recipes.
Combine and Finish
Return the blended vegetables to the pot with the lentils and stir well. Simmer for 5–10 more minutes to let flavors meld. Adjust seasoning with more salt and pepper if needed.
Before serving, drizzle with a bit of olive oil and sprinkle with fresh parsley. You can also add a swirl of cream for extra richness or cracked black pepper for bite.
Pairings
This roasted veg soup is wonderfully versatile and pairs beautifully with:
- Crusty Bread: Think garlic ciabatta or rosemary focaccia. Perfect for dunking and soaking up every drop.
- Grilled Cheese Sandwich: Go classic with sharp cheddar or dress it up with fontina and caramelized onions.
- Simple Green Salad: Lightly dressed arugula or spinach salad balances the earthy tones of the soup.
- White Wine: Try a chilled Pinot Grigio or Sauvignon Blanc—their acidity complements the roasted notes.
- Apple Cider (hot or cold): Brings a sweet contrast to the smoky, savory soup—ideal for autumn.
If you're hosting a fall dinner, this soup makes a perfect starter or main course alongside a seasonal salad and apple crisp dessert.
FAQs
1. What kind of lentils should I use?
For this recipe, green or brown lentils work best. They hold their shape better than red lentils and add that hearty bite. Red lentils tend to dissolve and would make the soup too mushy for this texture.
2. Can I skip the blending step?
Yes, but blending really helps create that creamy, luxurious base common in roasted soup recipes. If you prefer chunkier soups, just blend half of the roasted veggies and stir them back into the pot for texture contrast.
3. Are there good substitutes for parsnips?
Parsnips bring sweetness and earthiness that scream fall vegetable soups, but if unavailable, you can swap them with extra carrots or turnips for a slightly different flavor profile.
4. Can I make this in advance?
Absolutely! This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
5. What kind of seasoning makes the flavor pop?
Smoked paprika, cumin, and coriander give this soup a warm, earthy depth. A dash of lemon juice or vinegar at the end also brightens it. You can also try Italian herbs for a Italian vegetable soup spin, making this a more Mediterranean-inspired version of vegetable soup recipes.
