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Roasted Vegetable Soup: Smooth and Creamy

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Roasted Vegetable Soup: Smooth and Creamy is a rich, blended soup made from caramelized oven-roasted vegetables. It’s velvety, healthy, and full of deep, earthy flavors, perfect for a cozy meal.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Soup
  • Method: Roast and Blend
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 3 carrots, peeled and chopped
  • 2 sweet potatoes, peeled and diced
  • 1 onion, quartered
  • 4 garlic cloves
  • 2 cups cauliflower florets
  • 2–3 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp fresh thyme or rosemary
  • 4 cups vegetable broth or chicken broth
  • 1/4 cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Spread carrots, sweet potatoes, onion, garlic, and cauliflower on the sheet. Drizzle with olive oil and sprinkle with salt, pepper, and herbs.
  3. Roast for 30–35 minutes, flipping once, until vegetables are golden and tender.
  4. Transfer vegetables to a large pot and add enough broth to cover. Simmer briefly.
  5. Blend the mixture with an immersion blender or in batches in a regular blender until smooth.
  6. Return soup to pot. Stir in cream or coconut milk if using. Adjust seasoning.
  7. Serve hot, garnished with a drizzle of cream, herbs, or olive oil if desired.

Notes

  • Add roasted red peppers or tomatoes for a vibrant twist.
  • Include cayenne or chili for spice.
  • Use parsnips, leeks, or turnips for variation.
  • Omit cream for a lighter or vegan version.
  • Add broth to thin, or simmer to thicken as needed.

Nutrition

Find it online: https://allcookedup.com/roasted-vegetable-soup-smooth-and-creamy/