Creamy Roasted Veggie Soup

Why You’ll Love Creamy Roasted Veggie Soup Recipe

This soup is:

• Easy to prepare with minimal chopping and active cooking time.

• Rich and satisfying, with roasted vegetables blended into a silky smooth texture.

• Adaptable for various diets — naturally vegan, gluten‑free, and open to veggie swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
tomatoes plum or roma, cut in half
zucchini, cut in half horizontally and vertically
carrots, cut and chopped
bell pepper, halved or kept whole
onion, roughly chopped
garlic bulb, top cut off
vegetable broth
coconut milk (canned)
olive oil for roasting

Directions

1. Preheat your oven to 425°F (220°C).

2. Roughly chop the tomatoes, zucchini, carrots, bell pepper, and onion; slice the top off the garlic bulb.

3. Spread all the vegetables and garlic on a baking sheet, drizzle with olive oil, and roast until soft (about 35–40 minutes).

4. Transfer the roasted veggies to a pot or blender with the vegetable broth and blend until smooth (using an immersion blender or regular blender).

5. Simmer the blended soup in a pot for a few minutes to meld the flavors.

6. Turn off the heat and stir in the coconut milk.

7. Serve hot, garnished with black pepper and fresh herbs if desired.

Servings and timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~40 minutes
Total time: ~50 minutes

Variations

• Swap the vegetables: feel free to use squash, sweet potato, or cauliflower based on what you have on hand.

• Use a different plant‑based milk for a lighter texture, though coconut milk gives the richest creaminess.

• Add herbs or spices like smoked paprika or thyme during roasting for extra flavor depth.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days.
To reheat, warm gently on the stove over medium‑low heat, stirring occasionally. If the soup has thickened, add a splash of broth to loosen it.
You can also freeze this soup for up to 2–3 months; thaw overnight in the fridge before reheating.

FAQs

How do I make the soup thicker or thinner?

To adjust consistency, add more vegetable broth to thin or let it simmer longer to thicken.

Can I use frozen vegetables instead of fresh?

Yes — frozen veggies roast well; just adjust cooking time until they’re tender.

Is this soup dairy‑free?

Yes, this recipe is dairy‑free and vegan.

Can I blend the soup chunkier?

Absolutely; pulse less if you prefer a chunkier texture instead of fully smooth.

What can I serve with this soup?

It pairs nicely with crusty bread, a simple salad, or a sandwich.

Can I prepare it ahead of time?

Yes — roast the vegetables ahead and blend just before serving.

Can I add protein to this soup?

Yes — add cooked beans or lentils before blending for extra protein.

What herbs go well in this soup?

Fresh basil, thyme, or parsley are great options.

Can I make this in a slow cooker?

You can roast veggies first, then add to a slow cooker with broth and coconut milk; cook on low until heated through.

Does it reheat well?

Yes, this soup reheats beautifully on the stove or in the microwave.

Conclusion

This creamy roasted veggie soup is a versatile, comforting recipe perfect for chilly days. With simple ingredients and easy steps, it’s a great way to enjoy hearty plant‑based comfort food any time. Adjust the veggies and seasonings to suit your taste, and make it a staple in your soup rotation.

Creamy Roasted Veggie Soup

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A creamy and comforting vegan roasted veggie soup made with a medley of roasted vegetables blended into a smooth, rich soup—perfect for chilly days.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Soup
• Method: Roasting, Blending
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 medium carrots, chopped
• 2 medium parsnips, chopped
• 1 large onion, chopped
• 4 cloves garlic, unpeeled
• 1 medium sweet potato, peeled and chopped
• 1 medium zucchini, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup unsweetened plant milk (like soy or almond)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the chopped carrots, parsnips, onion, garlic (unpeeled), sweet potato, and zucchini on a large baking sheet.
3. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and smoked paprika. Toss to coat evenly.
4. Roast the vegetables in the oven for 30-35 minutes or until they are soft and slightly caramelized, flipping halfway through.
5. Remove from the oven and squeeze the roasted garlic out of their skins.
6. Transfer the roasted vegetables and garlic to a large pot. Add the vegetable broth and bring to a simmer for about 5-10 minutes.
7. Remove from heat and use an immersion blender to blend until smooth. Alternatively, blend in batches in a blender.
8. Stir in the plant milk and heat gently without boiling. Adjust seasoning if needed.
9. Serve hot, optionally with crusty bread or fresh herbs.

Notes

• For extra creaminess, add a handful of soaked cashews before blending.
• Feel free to switch up the veggies based on what you have on hand.
• Soup stores well in the fridge for up to 5 days or can be frozen.

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 180
• Sugar: 8g
• Sodium: 520mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg