Roasted Vegetable Soup with Couscous
This cozy roasted vegetable soup is the perfect cold weather dinner! Packed with flavor from the tons of roasted veggies, cannellini beans and couscous, it’s hearty yet light. Vegetarian with dairy free / vegan options.
Forgive me for not sharing this soup with you until now.
You see, I made it several times during the heat of the summer. But I figured that not all of you are like me and appreciate hot soup during the sticky summer months.
So I’ve been sitting on this recipe until now. When it’s at least a little bit more appropriate … since it’s September and all that jazz.
Even though it was still close to 90 degrees last week, I just couldn’t wait any longer to share.
So soup season here on the blog is moving full steam ahead.
I’m a big fan of veggie based soups and this one is no exception.
But my favorite part about this soup is that you roast the vegetables in the oven before adding them to the stockpot. Roasting brings out so much flavor and it really makes this a little special.
After roasting, the soup doesn’t take long to come together. Add in some beans for a little protein and some couscous for a little substance, and you are good to go.
A healthy and simple meal.
An added bonus? It gets better as it sits. Perfect for leftovers or for making ahead.
Oh and don’t forget to make some fresh herb dinner rolls to go along with it. The two make for one excellent combination.
Additional Soup Recipes You Might Enjoy:
- Vegan Zuppa Toscana
- Minestrone Soup
- Vegetarian Stuffed Cabbage Soup
- Turmeric Quinoa Vegetable Soup
- Sweet Potato and Black Bean Soup
- Sweet Potato and Swiss Chard Soup
- Chard and Lentil Vegetable Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Roasted Vegetable Soup with Couscous
This cozy roasted vegetable soup is the perfect cold weather dinner! Packed with flavor from the tons of roasted veggies, cannellini beans and couscous, it’s hearty yet light. Vegetarian with dairy free / vegan options.
Ingredients
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped into ¾ inch pieces
- 1 medium turnip, peeled and chopped into ¾ inch pieces
- 1 medium orange bell pepper, chopped into ¾ inch pieces
- 1 medium sweet potato, chopped into ¾ inch pieces
- 1 medium head cauliflower, chopped into 1 inch florets
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups low sodium vegetable or chicken broth
- 1 (15 ounce) can fire roasted diced tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ⅓ cup uncooked whole wheat couscous
- 1 (15 ounce) can cannellini beans, drained and rinsed
- fresh chopped parsley, for serving
- grated parmesan cheese, for serving (optional)*
Instructions
- Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
- Add the onion, carrots, turnip, pepper, sweet potato, cauliflower and garlic to the baking pan. Drizzle with the olive oil and toss to combine, then spread in an even layer.
- Bake for about 30 minutes, stirring once halfway through, until the veggies are tender.
- Carefully transfer all of the roasted veggies to a large stockpot. Add in the broth, tomatoes (and their juice), salt, pepper, rosemary and thyme. Stir to combine.
- Turn on the heat to medium high and bring to a simmer. Once simmering, reduce the heat, cover and gently simmer for about 15 minutes.
- Add in the couscous and beans and cook for another 5 minutes.
- Serve with chopped parsley and parmesan cheese, if desired.
Notes
*To keep this dairy free / vegan - don't serve with the parmesan cheese or use a non dairy version.
Adapted from the Art Of The Slow Cooker cookbook.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 722mgCarbohydrates: 36gFiber: 9gSugar: 9gProtein: 9g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Delish! I made the recipe exactly as it stated except used quinoa. Decided after tasting it to then adjust the flavors with some vegetable Better Than Bouillon, zest & juice of 1 lemon, a couple t. of sugar, and a good dash of red paper flakes. So good!
So happy to hear you enjoyed it Elaine! Thanks for taking the time to let me know. And those adjustments sound delicious!
Can you substitute the couscous with quinoa? I have some leftover and was hoping to use it!
Hey Ricky! I think quinoa would work well here! It does have a longer cook time, so just add it earlier than you would the couscous to the pot!
Hi! I was wondering if this could be adapted for the slow cooker? Maybe throw the roasted veggies and the rest of the ingredients in the crockpot on warm for 1-2hrs? Or would the couscous get mushy?
Definitely! I would add the roasted veggies and everything else but the couscous to the crockpot and cook on low for a few hours to let the flavors really come together. And then add the couscous for about 5 or so minutes right at the very end (otherwise I think it would get mushy!)
I just had to comment… I made this soup last night (with only a few modifications) and it is amazing! The whole family really loved it, hubby “demanded” I make it again soon. 😉 it made more than I was expecting, so we had plenty of leftovers for the Daniel Fast. Thanks so much for a new favorite recipe!
Oh I’m so happy to hear this Kristi! I love that your hubby demanded that you make it again soon : ) Sounds just like mine!
This soup sounds super delicious. I can see why you made it during the summer! I would make this year-round, with all the vegetables, it looks healthy and tasty. I hope I’ll get to try this now that summer is ending and fall is coming!
I love vegetable soup and I can’t wait for a bowl. Love the couscous. And I love those rolls, too!
Perfect timing, Ashley. I have a gallon size ziplock bag filled with left over fresh veggies from a vegetable/dip platter I made last weekend. Almost all of the veggies in your recipe are in that bag. With a few additions, dinner is ready. Thanks!
Awesome! Sounds like a great way to use them up : )
It’s definitely soup weather here in the UK right now. The soup looks gorgeously fresh and hearty. A delicious combination with the herb rolls!
Thanks Jo! It goes so well with the rolls : )
so yummy and warm
I would’ve eaten this soup in the summer — I am a massive soup person! Love that this has roasted veggies in them, and their veggies that I wouldn’t normally put together. I’d love a bowl of this with some of those delicious rolls. Looks phenomenal, Ashley!
It’s a great combination! Thanks Marcie!
I am a big fan of soup! I can eat it all year round, regardless of the weather condition. 😉 This sounds fabulous! I also love veggie soups. Thanks for sharing this one Ashley!
I love soup for all seasons! Especially with those delightful-looking dinner rolls!:)
Love soups that get better as they sit – then they make perfect lunch leftovers! This is a beauty, Ashley!
I want a big bowl of that soup and some rolls! Looks delicious and I’m so glad soup weather is here. Because while I enjoy soup in the summer, its so much better in the fall.
I agree – I like it whenever but it’s even better in colder weather!
This is full of so much goodness! I’ve never put couscous in soup before, but am TOTALLY trying this!
YAY FOR SOUP SEASON!! Woo I am so excited for all these comforting meals to come with the cooler weather. 😀 Ashley this soup looks divine!
This looks like the ultimate comfort food! Yum. I love soups in the fall, and this one looks perfect.
What a perfect fall soup! Awesome photos 🙂
OMG me too!!! The weather just doesn’t make a difference… when I crave soup, I WANT soup! and after reading this post I want to make this lovelyyyyy roasted veggie soup ASAP! It’s so wholesome and delicious!!!!! YUMMMMM! 🙂
I think you waited long enough to share this one. It looks so perfectly comforting.
I’ve never thought to roast vegetables before adding them to soup but I adore roasted veggies so I can imagine it really takes the soup to the next level. Not to mention those rolls. Gah. Can you come cook for me? 😉
It really does – I love roasting veggies too but never thought until this to add them to soup!
It’s here, it’s here, the much awaited soup recipe! Mmmm I can smell those veggies roasting in the oven right now. I want some for breakfast on this chilly morning…..pinned! 🙂
I wish I still had the leftovers! I guess that just means I need to make some more…
YUM! Perfect timing for tbe first chilly day we’ve had in eons. I think some soup is in order for me tonight!
The soup looks wonderful with those rolls!
A wonderfully delicious and healthy soup. The buns you served with the soup look fantastic too.
I love veg based soups and you are not alone-I, too, love soup in the summer 🙂
These herb rolls sound like such a great accompaniment – thanks so much for sharing!
This sounds delicious. It’s so chilly here right now, this soup would be perfect but like you, I like soup any time of year. I have to try the fire roasted tomatoes and love the idea of roasting the vegetables. The flavors must be amazing. The rolls are perfect w/ it!
I’m glad I’m not the only one who loves soup during the summer!