Roasted Vegetable Soup: Smooth and Creamy

Roasted Vegetable Soup: Smooth and Creamy is a velvety, flavorful soup made by roasting a mix of vegetables until caramelized, then blending them into a rich, silky purée. It’s the ultimate cozy meal that’s both nourishing and deeply satisfying, packed with natural sweetness and earthy depth from the roasted veggies.

Why You’ll Love This Recipe

I love how roasting transforms everyday vegetables into something special. The heat draws out their natural sugars and adds a depth of flavor that really shines once everything’s blended. This soup is not only smooth and creamy but also incredibly healthy and comforting. It’s perfect for a light lunch, an elegant starter, or a make-ahead meal for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Carrots

• Sweet potatoes

• Onion

• Garlic cloves

• Cauliflower florets

• Olive oil

• Salt

• Black pepper

• Fresh thyme or rosemary

• Vegetable broth or chicken broth

• Heavy cream or coconut milk (optional, for creaminess)

Directions

1. I preheat the oven to 425°F (220°C).

2. I chop the carrots, sweet potatoes, onion, and cauliflower into chunks and spread them on a large sheet pan with the garlic cloves.

3. I drizzle everything with olive oil, season with salt, pepper, and fresh herbs, and roast for 30–35 minutes, flipping once, until the vegetables are golden and tender.

4. I transfer the roasted vegetables to a large pot and pour in enough broth to just cover them.

5. I bring everything to a simmer, then blend the mixture using an immersion blender or in batches using a regular blender until smooth.

6. I return the soup to the pot, stir in a splash of cream or coconut milk if I want extra richness, and adjust the seasoning as needed.

7. I serve it hot, garnished with a drizzle of cream, herbs, or a swirl of olive oil.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep, 35 minutes to roast, and 5–10 minutes to blend and finish—so it’s ready in around 1 hour.

Variations

• I sometimes add roasted red bell peppers or tomatoes for a more vibrant, tangy twist.

• For a spicier soup, I include a pinch of cayenne pepper or a roasted chili.

• I’ve used parsnips, leeks, or turnips for more root vegetable variety.

• If I want a vegan version, I use coconut milk and vegetable broth.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. To reheat, I warm it on the stove over medium heat, stirring occasionally, or microwave it in short bursts until hot. I add a little broth if it thickens too much after storage.

FAQs

Can I make this soup without cream?

Absolutely. The roasted vegetables alone make a thick, creamy soup. I only add cream or coconut milk when I want a richer texture.

Do I need to peel the vegetables before roasting?

I usually peel the sweet potatoes and carrots for a smoother texture, but I leave the skin on onions and garlic since they’ll be removed or softened completely during blending.

What’s the best way to blend the soup?

I prefer using an immersion blender right in the pot for less mess, but a high-speed blender works great for the smoothest result—just blend in batches.

Can I serve this soup chilled?

This soup is best hot, but I’ve served it chilled like a vegetable gazpacho in warmer months—especially if I include tomato or bell pepper.

How do I thicken or thin the soup?

To thicken, I simmer it a bit longer uncovered. To thin, I add more broth or a bit of cream until it reaches the consistency I like.

Conclusion

Roasted Vegetable Soup: Smooth and Creamy is a delicious way to make the most of simple ingredients. I love the depth that roasting adds, and blending everything into a silky texture makes it feel extra special. Whether I enjoy it as a light meal or alongside a crusty piece of bread, it’s a cozy, comforting bowl I come back to often.

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