Roasted Vegetable Soup: Smooth and Creamy

There is something profoundly comforting about a bowl of warm, velvety soup, especially when it’s brimming with the deep, caramelized flavors of roasted vegetables. This Smooth and Creamy Roasted Vegetable Soup is my absolute go-to recipe when I crave something that is both nourishing and soul-soothing. Forget bland, boiled vegetable purees; the magic of this dish lies in the roasting process. Taking the extra time to let the vegetables sweeten and char in the oven transforms them from simple ingredients into a symphony of complex, rich flavors. The result is a soup with incredible depth, a naturally creamy texture without needing excessive amounts of heavy cream, and a vibrant color that just looks healthy and inviting. It’s the kind of meal that feels like a warm hug from the inside out. Perfect for a chilly evening, a light lunch, or even as an elegant starter for a dinner party, this soup is incredibly versatile. I’ve made this countless times, tweaking the vegetables based on the season, and it never fails to impress. It’s a fantastic way to pack a huge amount of nutrients into one delicious bowl, and it’s a recipe that even my most vegetable-averse friends have asked for. The aroma that fills your kitchen as the vegetables roast is reason enough to make it – a savory, sweet, and herby scent that promises a delicious meal to come. Get ready to fall in love with what I believe is the ultimate roasted vegetable soup.

Ingredients

• Carrots: 4 medium carrots (about 1 pound), peeled and roughly chopped into 1-inch pieces. They provide a foundational sweetness that deepens beautifully when roasted.
• Sweet Potato: 1 large sweet potato (about 1 pound), peeled and cubed into 1-inch pieces. This is a key ingredient for a naturally creamy and thick consistency, plus it adds a lovely, earthy sweetness.
• Yellow Onion: 1 large yellow onion, peeled and cut into 8 wedges. Roasting tames its sharpness, turning it sweet and savory.
• Red Bell Pepper: 1 large red bell pepper, seeds and stem removed, roughly chopped. This adds a slightly sweet, smoky flavor and a beautiful warmth to the soup’s color.
• Cauliflower: 1/2 a medium head of cauliflower, broken into medium-sized florets. When roasted and blended, cauliflower becomes incredibly creamy and adds a wonderful, subtle nutty flavor.
• Garlic: 6-8 cloves of garlic, left in their skins. Roasting garlic whole makes it soft, sweet, and buttery, avoiding the harshness of raw garlic. You’ll squeeze the soft cloves out after roasting.
• Olive Oil: 1/4 cup of extra virgin olive oil, plus more for drizzling. Use a good quality oil as its flavor will come through in the final dish.
• Dried Herbs: 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. These woody herbs pair perfectly with the roasted root vegetables.
• Vegetable Broth: 6-8 cups of low-sodium vegetable broth. The amount you use will determine the final thickness of your soup, so start with 6 and add more as needed.
• Coconut Milk: 1/2 cup of full-fat canned coconut milk or heavy cream. This is optional but highly recommended for an extra-luxurious, silky finish. Use coconut milk for a dairy-free and vegan version.
• Salt: 1 1/2 teaspoons of kosher salt, or to taste.
• Black Pepper: 1/2 teaspoon of freshly ground black pepper, or to taste.
• Fresh Parsley: For garnish (optional). A little bit of fresh green on top adds a nice contrast and a fresh flavor.

Instructions

1. Preheat and Prepare Your Pan: Begin by preheating your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. It’s crucial to use a large enough pan so the vegetables can spread out in a single layer. If they are crowded, they will steam instead of roast, and you won’t get that essential caramelization. If needed, use two baking sheets.
2. Chop the Vegetables: While the oven heats, prepare your vegetables. Peel and chop the carrots, sweet potato, yellow onion, and red bell pepper into uniform, 1-inch pieces. Break the cauliflower into florets. Keeping the pieces roughly the same size ensures they will cook evenly. Leave the garlic cloves whole and unpeeled for now.
3. Season the Vegetables: Place all the chopped vegetables and the unpeeled garlic cloves onto your prepared baking sheet. Drizzle them generously with the 1/4 cup of olive oil. Sprinkle the dried thyme, dried rosemary, kosher salt, and freshly ground black pepper over everything. Use your hands to toss the vegetables thoroughly, ensuring each piece is lightly coated in oil and seasonings. Spread them out into a single, even layer.
4. Roast to Perfection: Place the baking sheet in the preheated oven. Roast for 35-45 minutes. About halfway through the cooking time (around the 20-minute mark), take the pan out and toss the vegetables with a spatula to promote even browning. The vegetables are done when they are tender enough to be easily pierced with a fork and have developed deep golden-brown, caramelized edges. This browning is where all the flavor is, so don’t be afraid to let them get a little dark in spots.
5. Prepare the Garlic: Once the vegetables are perfectly roasted, remove the baking sheet from the oven and let it cool for a few minutes. Carefully locate the roasted garlic cloves. The skins will be papery and the insides will be very soft. Once they are cool enough to handle, simply squeeze the base of each clove, and the soft, sweet, roasted garlic paste will pop right out. Discard the skins.
6. Combine Ingredients in a Pot: Transfer all of the roasted vegetables, including the squeezed-out garlic paste, into a large stockpot or Dutch oven. Pour in 6 cups of the low-sodium vegetable broth.
7. Simmer for Flavor Meld: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. This step isn’t strictly for cooking the vegetables further (as they’re already tender), but for allowing all those beautiful roasted flavors to meld together and infuse into the broth, creating a more cohesive and flavorful soup base.
8. Blend Until Silky Smooth: Now it’s time to create that signature creamy texture. You have two options for blending. Option 1 (Immersion Blender): This is the easiest method. Simply insert an immersion blender directly into the pot and blend until the soup is completely smooth and velvety. Keep the blender’s head submerged to avoid splattering. Option 2 (Standard Blender): Carefully ladle the soup into a standard blender in batches. It’s very important not to overfill the blender, as hot liquids expand when blended. Fill it no more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape safely. Blend each batch until smooth, transferring the blended soup to a separate clean pot or large bowl.
9. Final Touches and Seasoning: Once all the soup is blended and smooth, return it to the pot over low heat. Stir in the 1/2 cup of coconut milk or heavy cream, if using. This will make the soup extra rich and creamy. Let it warm through gently, but do not let it boil after adding the cream. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or even a squeeze of lemon juice to brighten the flavors. If the soup is thicker than you’d like, stir in more vegetable broth, a little at a time, until it reaches your desired consistency.
10. Serve and Garnish: Ladle the hot, creamy soup into bowls. Garnish with a swirl of extra coconut milk, a drizzle of good olive oil, a sprinkle of fresh chopped parsley, or some crunchy croutons. Serve immediately and enjoy the comforting warmth.

Nutrition Facts

This Roasted Vegetable Soup is a powerhouse of nutrition, offering a wealth of vitamins, minerals, and dietary fiber in every comforting spoonful. It’s a delicious way to meet your daily vegetable intake, providing antioxidants from the colorful produce and healthy fats from the olive oil. Naturally low in calories and fat, it’s a guilt-free meal that nourishes your body from the inside out.

• Servings: 6-8
• Calories per serving: Approximately 220 kcal (when made with coconut milk)
• Protein: 4g
• Fat: 12g
• Carbohydrates: 26g
• Fiber: 7g
• Vitamin A: Over 200% of Daily Value
• Vitamin C: Over 100% of Daily Value

Preparation Time

While the total time may seem long, the majority of it is hands-off roasting time, where the oven does all the hard work of developing flavor. The active preparation is quick and straightforward, making this a very manageable recipe for any day of the week. The incredible taste is well worth the wait.

• Prep time: 20 minutes
• Cook time: 60 minutes (45 for roasting, 15 for simmering)
• Total time: 1 hour and 20 minutes

How to Serve

This soup is a beautiful canvas that can be dressed up or down. Here are some of our favorite ways to serve it to make it a truly memorable meal:

• With a Creamy Garnish: A swirl of full-fat coconut milk, plain yogurt, or sour cream not only looks beautiful but adds an extra touch of richness and a pleasant tang.
• Add Some Crunch: Texture is key! Top your soup with homemade garlic croutons, toasted pumpkin seeds (pepitas), roasted chickpeas, or a sprinkle of crispy fried onions.
• A Drizzle of Goodness: A final drizzle of high-quality extra virgin olive oil or a flavored oil, like basil or chili oil, can elevate the soup’s flavor profile instantly.
• Fresh Herb Finish: Brighten up the deep, roasted flavors with a scattering of fresh herbs. Chopped parsley, chives, or fresh thyme leaves are all excellent choices.
• Serve with Hearty Bread: No soup is complete without something to dip in it. Serve alongside a slice of crusty sourdough, a warm dinner roll, or a grilled cheese sandwich for the ultimate comfort food pairing.
• Make it a Full Meal: To make the soup more substantial, serve it alongside a simple green salad with a vinaigrette dressing or a scoop of cooked quinoa or lentils stirred directly into the bowl.

Additional Tips

• 1. Don’t Crowd the Pan: This is the most critical tip for achieving perfectly roasted vegetables. When vegetables are too close together on a baking sheet, they trap steam and will become soft and mushy instead of browning and caramelizing. If your vegetables look crowded, divide them between two separate baking sheets. The extra space allows hot air to circulate around each piece, which is essential for developing that deep, roasted flavor.
• 2. Make it Vegan and Dairy-Free with Ease: This recipe is easily made 100% vegan and dairy-free. Simply ensure you are using a certified vegetable broth (some can contain hidden dairy or meat products) and opt for full-fat canned coconut milk instead of heavy cream for the final creamy finish. The coconut milk adds a wonderful, subtle sweetness and silky texture that complements the roasted vegetables perfectly.
• 3. Master the Consistency: The final thickness of your soup is a matter of personal preference. This recipe is designed to be thick and hearty. If you prefer a thinner soup, simply stir in more vegetable broth after blending until you reach your desired consistency. Conversely, if your soup seems too thin (perhaps from using very watery vegetables), you can simmer it uncovered for a little longer to allow some of the liquid to evaporate and thicken it up.
• 4. Freeze for Future Meals: This soup freezes beautifully, making it a perfect recipe for meal prep. Allow the soup to cool completely to room temperature. Then, pour it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then gently warm it on the stovetop, stirring occasionally. You may need to add a splash of broth or water to thin it out as it can thicken upon freezing.
• 5. Experiment with Vegetables and Flavors: Don’t be afraid to customize this soup based on what’s in season or what you have in your fridge. Butternut squash, parsnips, celery root, or zucchini are all fantastic additions. You can also play with the flavor profile. For a bit of warmth, add a pinch of nutmeg or smoked paprika with the other seasonings. For a touch of heat, add a pinch of red pepper flakes or a small chopped chili to the vegetables before roasting.

Budgeting the Recipe

One of the best aspects of this Roasted Vegetable Soup is how incredibly budget-friendly it is. It’s a prime example of how simple, humble ingredients can be transformed into a luxurious and satisfying meal. The core components—carrots, onions, sweet potatoes—are some of the most affordable items in the produce aisle year-round. You can make this recipe even more economical by being strategic with your shopping and preparation.

Focus on buying vegetables that are in season, as they will not only be cheaper but also at their peak flavor. In the fall, butternut squash and parsnips are excellent, cost-effective choices. In the summer, zucchini and yellow squash can be used. This recipe is also a fantastic “clean out the fridge” meal. Have some celery that’s starting to look a bit limp? A few mushrooms that need to be used? A lonely leek? Chop them up and throw them on the roasting pan. It’s a delicious way to minimize food waste and stretch your grocery budget. Furthermore, making your own vegetable broth from kitchen scraps (onion peels, carrot ends, celery tops) can reduce the cost to nearly zero for one of the main ingredients. Compared to the price of premium canned or boxed soups, a large pot of this homemade version offers far superior flavor and nutrition for a fraction of the cost per serving.

Frequently Asked Questions

Q: Can I make this soup in advance?

A: Absolutely! This soup is perfect for making ahead of time. In fact, the flavors often meld and become even more delicious the next day. You can store it in an airtight container in the refrigerator for up to 4-5 days. Simply reheat it gently on the stovetop over medium-low heat until warmed through. You may need to add a splash of broth to thin it out slightly as it can thicken upon chilling.

Q: What is the best way to blend the soup for the smoothest texture?

A: For the absolute smoothest, most velvety texture, a high-powered stand blender (like a Vitamix or Blendtec) is unbeatable. However, you must be very careful when blending hot liquids. Work in small batches, never filling the blender more than halfway, and remove the center cap of the lid to let steam escape. An immersion (or stick) blender is a much more convenient and safer option, as you blend directly in the pot. It may not get the soup *quite* as silky smooth as a high-powered blender, but it does an excellent job and saves you from washing extra dishes.

Q: How can I make this soup spicy?

A: There are a few easy ways to add a kick of heat. You can add 1/2 teaspoon of red pepper flakes to the vegetables along with the other seasonings before roasting. For a more complex, smoky heat, you could add a pinch of chipotle powder. Another great option is to roast a hot pepper, like a jalapeño or serrano, along with the other vegetables (just remember to remove the stem before blending).

Q: Can I use frozen vegetables for this recipe?

A: While fresh vegetables will give you the best flavor and texture, you can use frozen vegetables in a pinch. However, frozen vegetables contain a lot more water, so they will not roast and caramelize in the same way. They will tend to steam more. If using frozen, there’s no need to thaw them first. Toss them with the oil and seasonings and expect to roast them a bit longer to cook off the excess moisture. The resulting soup will still be tasty, but it may lack the deep, caramelized flavor that is the hallmark of this recipe.

Q: My soup isn’t as creamy as I’d like. What can I do?

A: There are several ways to boost the creaminess. First, ensure you’ve blended it for long enough to break down all the fibers. If it’s still not creamy enough, the easiest fix is to add more of the creamy element—stir in another 1/4 cup of full-fat coconut milk or heavy cream. For a non-dairy, low-fat option, you could try blending in a handful of raw cashews that have been soaked in hot water for 30 minutes, or even a cup of cannellini beans, which blend up beautifully and add creaminess and protein.