I absolutely love sharing this Roasted Vegetable Soup: Smooth and Creamy Recipe because it’s one of those dishes that feels cozy and comforting, yet is surprisingly simple to nail every time. When the veggies roast to caramelized perfection and you blend them into that silky smooth texture, it really transforms humble ingredients into a soul-warming bowl of yum. Whether it’s a chilly evening or you’re craving something nourishing that feels indulgent without a ton of fuss, this soup hits all the right notes.
You’ll find that roasting the vegetables unlocks deep, rich flavors you don’t get with steaming or boiling. I learned this trick while battling bland store-bought soups and honestly, it changed my game. It’s the kind of recipe that’s flexible, forgiving, and invites you to play around with whatever you have on hand while still promising that smooth, creamy result. Trust me, giving this Roasted Vegetable Soup: Smooth and Creamy Recipe a go will quickly make it a weekly favorite in your kitchen too.
Why You’ll Love This Recipe
- Deep caramelized flavors: Roasting vegetables brings out natural sweetness and complexity that makes this soup extra special.
- Silky, creamy texture: Blending roasted veggies with cream creates a luscious, velvety soup that’s comforting and elegant.
- Simple ingredients, gourmet results: Using everyday veggies and pantry staples delivers a soup that feels like you spent hours in the kitchen.
- Versatile and forgiving: You can easily swap veggies or herbs to suit your taste, making it a perfect recipe to personalize.
Ingredients You’ll Need
The magic really starts with fresh, colorful vegetables that work beautifully together after roasting. I always suggest choosing ripe, firm produce—you’ll notice a big difference in how rich and flavorful your soup turns out.
- White onions: Thick wedges roast beautifully to sweetness and develop savory depth.
- Garlic: Roasting it with the skin on mellows the sharpness into a buttery softness.
- Mixed peppers: Their vibrant colors and natural sugars add a lovely sweetness and fresh aroma.
- Sweet potatoes: These bring an earthy sweetness and help thicken the soup naturally.
- Salad tomatoes: Their juiciness balances the roasted veggies with a slight tang.
- Carrots: Roasted carrots add a mellow sweetness and hearty bite.
- Fresh rosemary: Use sprigs whole for a subtle piney aroma during roasting without overwhelming the soup.
- Single cream: Swirled in at the end, it makes the soup ultra-smooth and creamy without heaviness.
- Vegetable stock: Use good quality for depth and to keep it vegetarian-friendly.
- Dried sage and Italian herbs: Adds herbal warmth and complexity.
- Extra virgin olive oil: Essential for roasting and adding richness.
- Salt and pepper: Don’t be shy here; seasoning intensifies all those lovely flavors.
Variations
I love experimenting with this roasted vegetable soup to keep it fresh, especially depending on what vegetables are in season or what spices I have on hand. Feel free to make this soup truly your own!
- Add roasted parsnips or butternut squash: I tried this during fall and it added a lovely nutty sweetness that my family adored.
- Swap rosemary for thyme or basil: For a different herbal profile, I find thyme adds an earthier tone while basil gives a bright, fresh pop.
- Make it vegan: Simply replace the cream with coconut milk or cashew cream — you’ll still get that creamy texture without dairy.
- Spice it up: Add a pinch of smoked paprika or red chili flakes while roasting — it gives a subtle smoky warmth that I find irresistible.
How to Make Roasted Vegetable Soup: Smooth and Creamy Recipe
Step 1: Prepare and Roast Your Veggies
Start by preheating your oven to 175°C (350°F) fan-assisted. Slice your onions, peppers, tomatoes, sweet potatoes, and carrots into chunky pieces to ensure they roast evenly without drying out. Toss all the vegetables in a large baking tray with extra virgin olive oil, dried sage, Italian herb, salt, and pepper—don’t be shy with the seasoning; it really brings out the flavor. Add your whole garlic cloves with skin on and fresh rosemary sprigs to the tray. Spread everything out so the veggies aren’t overcrowded to encourage caramelization.
Step 2: Roast Until Caramelized and Tender
Pop the tray into the oven for about 25 minutes. After that, give everything a good stir to promote even roasting, then continue to roast for another 20-25 minutes. You’re aiming for golden brown edges and softened insides—not burnt! Watch the garlic closely; its skins should be blackened so you can easily squeeze out the sweet roasted cloves. If your veggies are small or thin, check earlier to prevent burning. You’ll know they’re ready when they’re fork-tender and beautifully caramelized all over.
Step 3: Blend Into Smooth Creamy Soup
Remove the rosemary sprigs and peel the garlic cloves from their skins—this step is worth the extra minute for that silky garlic flavor. Add everything into a deep saucepan along with the vegetable stock. I love using a hand blender here; it’s mess-free and gives you full control over the texture. Blend until wonderfully smooth and creamy. Stir in the single cream, then taste and adjust seasoning as needed. It’s amazing how the cream turns this packed-with-veggies soup into something silky and luxurious.
Pro Tips for Making Roasted Vegetable Soup: Smooth and Creamy Recipe
- Use two baking trays if needed: When I lacked a large enough tray, splitting veggies onto two trays gave better caramelization and avoided stewing.
- Don’t skip seasoning before roasting: Salting early helps draw out moisture and concentrates flavors, making this soup shine.
- Roast garlic whole and skin on: It softens the garlic perfectly—removing skins after roasting adds subtle sweetness without bitterness.
- Check veggies with a fork: Making sure they’re tender but not mushy prevents bland flavors and keeps soup texture just right.
How to Serve Roasted Vegetable Soup: Smooth and Creamy Recipe
Garnishes
I always love topping this soup with a sprinkle of freshly chopped parsley or chives for a pop of green freshness. A swirl of extra cream or a drizzle of good-quality olive oil adds richness and looks beautiful too. Sometimes I toast some pumpkin seeds for that nice crunch contrast, which my family always asks for—makes the bowl feel special without much effort.
Side Dishes
Pairing this soup with warm, crusty bread is a no-brainer—your spoon just needs a cozy bread buddy. I also love serving it alongside a fresh green salad or a light cheese toastie for a complete meal. For a heartier spread, roasted garlic and herb focaccia makes a fantastic addition that my guests always rave about.
Creative Ways to Present
On special occasions, I’ve ladled this soup into mini pumpkin bowls for a festive touch that always wows. If you’re hosting a casual dinner, try serving it in rustic earthenware bowls with a side of freshly cracked pepper on the table for guests to season themselves—a simple way to elevate the experience. Even drizzling on a little basil pesto or crunchy garlic oil before serving adds a burst of flavor and color.
Make Ahead and Storage
Storing Leftovers
I found storing leftover soup in airtight glass containers preserves the flavors best. Kept in the fridge, it stays good for up to 3 days—perfect if you want to enjoy it over a couple of lunches. When reheating, stirring gently to reincorporate the cream helps maintain that velvety texture you worked for.
Freezing
This soup freezes wonderfully, which is a lifesaver for busy days. Portion it into freezer-safe containers or zip-top bags, label with the date, and you’re set for up to 3 months. I always leave a little extra room in the container because soup expands when frozen—avoids messy spills!
Reheating
To reheat, I recommend thawing overnight in the fridge, then warming gently on the stove over low heat, stirring occasionally. If the soup seems too thick after reheating, adding a splash of stock or water and stirring in helps bring back that perfect creamy consistency without diluting flavor.
FAQs
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Can I use other vegetables in this Roasted Vegetable Soup: Smooth and Creamy Recipe?
Absolutely! This soup is very versatile. You can swap or add seasonal vegetables like parsnips, butternut squash, or zucchini. Just keep in mind the roasting times may vary slightly depending on the vegetable’s density, so adjust accordingly to get that perfect caramelization.
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Do I have to use cream for the soup to be smooth and creamy?
You don’t have to use dairy cream if you want to keep it vegan or lighter. Coconut milk, cashew cream, or even plain plant-based yogurt stirred in at the end can give a smooth, creamy texture without losing richness. Just add it gradually to taste.
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Is it okay to roast all the vegetables together?
Yes, roasting them together works well here because the recipe balances vegetables with similar roasting times. If you choose to add much softer veggies, pop them in halfway through to avoid overcooking. This helps keep the texture just right and prevents any bitterness.
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What if I don’t have a hand blender?
No worries! You can carefully transfer the roasted veggies and stock in batches to a regular blender, then blend until smooth. Just be cautious with hot liquids—blend in small amounts and vent the lid slightly to avoid pressure buildup.
Final Thoughts
This Roasted Vegetable Soup: Smooth and Creamy Recipe has become one of my go-to comfort foods, especially when I want something nourishing yet feel like treating myself. Its rich, velvety texture and deep roasted flavor never fail to impress, whether for a family dinner or a quiet night in. I hope you’ll enjoy making it as much as I do—once you try roasting those veggies first, you might never go back to regular soup methods!
Print
Roasted Vegetable Soup: Smooth and Creamy Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Western/European
- Diet: Vegetarian
Description
This Roasted Vegetable Soup is a smooth and creamy blend of caramelized onions, garlic, peppers, sweet potatoes, tomatoes, and carrots, enhanced with fresh rosemary and Italian herbs. Roasting the vegetables brings out their natural sweetness and creates a rich, velvety soup perfect for warming up on chilly days.
Ingredients
Vegetables
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
Dairy
- 100 ml single cream
Cupboard Essentials
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper to season
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 175°C FAN / 350°F. On a large deep baking tray (or two trays for better caramelization), add all the vegetables including onions, garlic (with skin on), peppers, sweet potatoes, tomatoes, and carrots. Add the extra virgin olive oil, dried sage, Italian herb, and season generously with salt and pepper. Add the rosemary sprigs to the tray as well. Use your hands to thoroughly coat all the vegetables with the oil and seasoning.
- Roast the Vegetables: Place the tray(s) in the preheated oven and roast the vegetables for 25 minutes. Then, stir the vegetables to promote even caramelization and roast for an additional 20-25 minutes, until the vegetables are nicely caramelized and tender.
- Blend the Soup: Remove the rosemary sprigs and peel the skin from the roasted garlic cloves. Transfer the roasted vegetables and peeled garlic into a deep saucepan or bowl. Add the vegetable stock. Using a hand blender, blend the mixture until completely smooth and creamy.
- Finish the Soup: Stir in the single cream to add richness and smoothness. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy your velvety roasted vegetable soup!
Notes
- Start roasting the harder vegetables first and add softer vegetables later to avoid overcooking.
- Keep an eye on the vegetables while roasting to avoid burning; aim for a lightly smoky flavor without overcooking.
- Test vegetable readiness by poking with a fork; they should be easily pierced when done.
- Using an immersion or hand blender is recommended for a mess-free and safe way to achieve a creamy consistency directly in the pot.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
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