Creamy Roasted Vegetable Soup

This Creamy Roasted Vegetable Soup is a celebration of simple ingredients transformed into a deeply flavorful and nourishing meal. Roasting a medley of fresh vegetables like carrots, bell peppers, and tomatoes caramelizes their natural sugars, creating an incredible depth of flavor that you simply can’t get from simmering alone. The roasted vegetables are then blended with a savory broth into a velvety, smooth soup that’s both elegant and incredibly comforting.

This soup is a perfect way to use up fresh produce and is naturally healthy, vegan, and gluten-free. It’s a simple, hands-off recipe that results in a restaurant-quality dish, making it ideal for a cozy weeknight dinner or a healthy meal prep option for the week.

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Why You’ll Love This Recipe

• Incredible Depth of Flavor: Roasting brings out the sweet, smoky, and savory notes of the vegetables.
• Healthy & Nourishing: Packed with vitamins and nutrients from a rainbow of fresh vegetables.
• Naturally Vegan & Creamy: Achieves a luscious, creamy texture without any dairy.
• Great for Meal Prep: The flavors get even better the next day, and it freezes beautifully.

Ingredients

• 1 lb Carrots, roughly chopped
• 1 Red Bell Pepper, roughly chopped
• 1 Yellow Onion, quartered
• 1 pint Cherry Tomatoes
• 6 cloves Garlic, peeled
• 4 cups Vegetable Broth
• 1 (13.5 oz) can Full-Fat Coconut Milk
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• Salt and Black Pepper, to taste
• For Garnish: Fresh parsley, croutons, or a swirl of coconut milk

Step-by-Step Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrots, bell pepper, onion, cherry tomatoes, and whole garlic cloves with the olive oil, thyme, and smoked paprika. Season generously with salt and pepper.
2. Bake: Arrange the vegetables in a single layer and roast for 30-35 minutes, or until they are tender and nicely caramelized at the edges.
3. Simmer: Transfer the roasted vegetables to a large Dutch oven or pot. Pour in the vegetable broth and bring to a simmer over medium heat. Let it cook for 5 minutes to allow the flavors to meld.
4. Blend: Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standing blender and blend until creamy.
5. Make it Creamy: Stir in the full-fat coconut milk until well combined. Let the soup warm through gently for a couple of minutes, but do not let it boil.
6. Serve: Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot, garnished with fresh parsley or croutons.

Tips & Variations

• Pro Tip: For the best flavor, don’t crowd the vegetables on the baking sheet. Give them plenty of space to roast rather than steam. Use two baking sheets if necessary.
• Different Veggies: This soup is very forgiving. Feel free to use other roasting vegetables like butternut squash, sweet potatoes, or cauliflower.
• Add Protein: For a heartier meal, stir in a can of rinsed cannellini beans or red lentils after blending.
• Spice it Up: Add 1/2 teaspoon of red pepper flakes to the vegetables before roasting for a gentle kick of heat.

Frequently Asked Questions (FAQ)

• Do I have to use coconut milk?
  • No, it’s optional but recommended for the creamiest texture. You can omit it for a lighter soup or use a splash of heavy cream if you’re not keeping it vegan.
• Can I freeze this soup?
  • Yes, this soup freezes wonderfully. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator and reheat gently.
• How do I store leftovers?
  • Store in an airtight container in the refrigerator for up to 5 days. The flavor will be even better on the second day.

Serving Suggestions

• This soup is delicious on its own but is elevated with the right toppings. Serve it with a swirl of coconut milk, a sprinkle of fresh herbs like parsley or chives, and a side of warm, crusty bread for dipping.

Abby

Roasted Vegetable Soup: Smooth and Creamy

This creamy roasted vegetable soup is smoky, hearty, and packed with caramelized flavor. Perfect for weeknight dinners or meal prep, it blends roasted sweet potatoes, carrots, peppers, onions, and tomatoes into a velvety smooth bowl of comfort.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 5 bowls

Course: Mains, Meal Prep

Cuisine: British

Calories: 366

Ingredients Equipment Method Notes

Ingredients

  

• 3 white onions, sliced into thick wedges
• 5 cloves garlic, skin left on
• 3 mixed peppers, sliced into thick strips
• 500 g sweet potatoes, peeled and chopped
• 6 salad tomatoes, sliced into thick wedges
• 500 g large carrots, peeled and chopped
• 5 sprigs fresh rosemary
• 100 ml single cream
• 800 ml vegetable stock
• 1 tsp dried sage
• 2 tsp Italian herb blend
• 4 tbsp extra virgin olive oil
• salt and pepper, to taste

Equipment

• Large baking tray or roasting dish
• Oven
• Immersion blender or blender
• Large saucepan
• Wooden spoon

Method

 

1. Preheat oven to 175°C FAN / 350°F. Prepare a large baking tray (or two if needed).
2. Add all vegetables, garlic (skin on), rosemary sprigs, olive oil, sage, Italian herbs, salt, and pepper to the tray. Mix well to coat.
3. Roast for 25 minutes, stir, then roast another 20–25 minutes until caramelized and softened.
4. Remove rosemary and peel garlic cloves. Transfer roasted vegetables to a deep saucepan with vegetable stock. Blend until smooth.
5. Stir in the cream, adjust seasoning, and serve hot.

Notes

Start roasting harder vegetables first to prevent overcooking. Keep an eye on the tray to avoid burnt flavors, and blend with a hand blender for a creamy consistency. Store leftovers in the fridge for up to 4 days or freeze for longer storage.