If your craving for McAlister’s fire roasted vegetable soup hits at weird times (hello, 9:47 p.m.), you don’t need to beg a restaurant to stay open. You can make a cozy, smoky, veggie-packed version at home faster than you can rewatch your favorite episode. It’s hearty, bright, and—FYI—ridiculously customizable. Let’s turn your kitchen into a soup lab and pretend we planned this all week.

Why This Copycat Roasted Vegetable Soup Slaps

You get rich, roasty flavor without babysitting a pot for hours. The oven does the heavy lifting, and the blender gives you that silky-meets-chunky texture you love.
Plus, this recipe uses pantry staples and fridge basics. No hunting down obscure spices or special broth. It’s budget-friendly, meal-prep friendly, and weeknight friendly. Honestly, it’s just friendly.

The Flavor Blueprint To roasted vegetable soup

Let’s reverse-engineer the vibe. McAlister’s version tastes smoky, slightly sweet from roasted veggies, and a little tangy at the end. You want a mix of caramelized edges and broth to tie it all together.
Core elements:

• Fire-roasted tomatoes (canned) for that smoky base
• Roasted bell peppers, zucchini, carrots, and onions for sweetness and body
• Garlic (roasted or sautéed) for depth
• Vegetable broth for volume
• Herbs + spice: thyme, smoked paprika, black pepper, and a pinch of red pepper flakes
• Finishers: a splash of balsamic or lemon for brightness, optional cream for richness

Optional but excellent

• Roasted corn for pops of sweetness
• Parmesan rind simmered in the pot for umami (remove before blending)
• Fresh basil or parsley for herby lift

Ingredients You’ll Need for Roasted Vegetable Soup

Serves 4-6, depending on bowl size and your hunger situation.

• 2 red bell peppers, cut into large chunks
• 1 medium zucchini, sliced into half-moons
• 2 carrots, peeled and sliced
• 1 yellow onion, roughly chopped
• 5-6 garlic cloves, peeled
• 2 tbsp olive oil, plus more if needed
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/4 tsp red pepper flakes (optional)
• 1 (28-oz) can fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar or 1-2 tsp fresh lemon juice
• 1/4 cup heavy cream or coconut milk (optional)
• Fresh basil or parsley for garnish (optional)

Roasted Vegetable Soup Step-by-Step: Roast, Simmer, Blend

You’ll spend most of the time hands-off while the oven makes everything taste like you know what you’re doing. Spoiler: you do.

1. Roast the vegetables: Preheat oven to 425°F (220°C). Toss peppers, zucchini, carrots, onion, and garlic with olive oil, salt, pepper, smoked paprika, and thyme. Spread on two sheet pans so they don’t steam. Roast 20-25 minutes, stirring halfway, until edges char lightly.
2. Build the soup base: In a large pot, add the roasted veggies, fire-roasted tomatoes (with juices), and vegetable broth. Bring to a simmer over medium heat for 10-12 minutes to marry the flavors.
3. Choose your texture: Use an immersion blender to partially blend until thick but still chunky. Or transfer half the soup to a blender, blitz until smooth, then return to the pot. You want body, not baby food.
4. Finish and season: Stir in balsamic or lemon. Add cream or coconut milk if you want a luxe finish. Taste and adjust salt, pepper, and heat levels.
5. Serve: Ladle into bowls and top with chopped herbs, a drizzle of olive oil, or a dollop of Greek yogurt. Add crusty bread if you’re living right.

Time-Savers

• Use pre-chopped veggies or frozen fire-roasted peppers.
• Swap roasted garlic paste for fresh cloves.
• Double the batch and freeze in quart containers. Future-you will write a thank-you note.

Make It Your Way

This soup plays well with others. Tweak based on what’s in your fridge or your vibe today.

Protein upgrades

• White beans or chickpeas folded in after blending
• Shredded rotisserie chicken if you’re not keeping it vegetarian
• Crumbled Italian sausage for a spicy, cozy twist

Veg swaps

• Butternut squash for extra sweetness and creaminess
• Mushrooms for meaty umami notes
• Cauliflower for bulk without extra sweetness

Spice lane

• Add chipotle in adobo for smoky heat (start with 1 tsp)
• Stir in cumin and coriander for earthy warmth
• Finish with a harissa swirl if you’re feeling bold

Texture: The Secret Sauce (But Not Sauce)

McAlister’s soup hits that sweet spot between creamy and chunky. You can nail that with smart blending.

• For thicker soup: Blend more of the veggies and simmer uncovered to reduce.
• For smoother soup: Fully blend, then add a handful of small-diced sautéed veggies for contrast.
• For glossy finish: Add a pat of butter or a splash of cream at the end, IMO it elevates the mouthfeel.

Acid and Salt: Don’t Skip

A tiny splash of acid makes roasted veggies pop. Balsamic equals sweet-tart depth, while lemon gives a fresher, brighter finish. Taste before serving and adjust salt; roasted veggies can handle more seasoning than you think.

Serving Ideas That Go Beyond “Bowl + Spoon”

Let’s accessorize. Because soup wants friends.

• Grilled cheese dunkers with sharp cheddar and sourdough—classic for a reason
• Garlic-parm croutons tossed in olive oil and toasted in the oven
• Herb oil drizzle: blitz parsley, basil, olive oil, pinch of salt—done
• Yogurt or ricotta dollop for tangy creaminess
• Toasted pepitas or pine nuts for crunch (and a tiny flex)

FAQ About Roasted Vegetable Soup

Can I make this soup vegan?

Absolutely. Use vegetable broth, skip the cream, and finish with coconut milk or cashew cream. Top with olive oil and herbs instead of dairy. It tastes rich and satisfying without any animal products, IMO.

Do I have to roast the veggies?

Technically no, but you’ll miss the signature smoky-caramel flavor. If you’re in a rush, sauté everything in a big pot until golden and soft, then proceed. For a shortcut, use canned fire-roasted tomatoes and jarred roasted red peppers to fake the roast.

How long does it keep, and can I freeze it?

The soup keeps 4-5 days in the fridge. It freezes like a champ for up to 3 months. Leave out the cream before freezing; add it when reheating to keep the texture silky.

What if I don’t have fire-roasted tomatoes?

Use regular diced tomatoes and add an extra 1/2 tsp smoked paprika, plus a tiny pinch of sugar if the tomatoes taste sharp. You won’t nail the exact flavor, but it’ll still taste amazing.

How do I fix a bland soup?

Add salt first—usually that’s the issue. Then brighten with lemon or balsamic, and consider a pinch more smoked paprika or red pepper flakes. A small pat of butter or drizzle of olive oil at the end can round everything out.

Can I make it in a slow cooker?

Yes, but roast the veggies first for flavor. Then toss everything into the slow cooker and cook on low 4-6 hours. Blend to your favorite consistency, add cream or acid at the end, and season to taste.

Conclusion On Roasted Vegetable Soup

You don’t need a restaurant booth to get a spoonful of cozy, smoky, fire-roasted goodness. With a hot oven, a blender, and a few pantry staples, you can nail this copycat soup any night of the week. Keep it chunky, finish with a splash of acid, and—FYI—make extra. Future-you will be thrilled when the craving hits again.

Related Recipe: Heart-Healthy Chicken Vegetable Soup for Seniors (Easy & Nourishing)