Name: Creamy Roasted Veggie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large carrots, peeled and chopped; 2 medium sweet potatoes, peeled and cubed; 2 bell peppers, chopped; 1 medium zucchini, chopped; 1 large onion, chopped; 4 garlic cloves; 3 tbsp olive oil; 4 cups vegetable broth; 1/2 cup heavy cream (or coconut milk for dairy-free); 1 tsp salt (or to taste); 1/2 tsp black pepper; 1 tsp fresh herbs (thyme, rosemary, or parsley), chopped

This creamy roasted veggie soup is one of my favorite ways to enjoy a warm, comforting bowl packed with flavor. Roasting the vegetables first brings out their natural sweetness, and blending them creates a smooth, velvety soup that feels both cozy and nourishing.

Creamy Roasted Veggie Soup

Why You’ll Love This Recipe

I love this soup because it’s simple, versatile, and always satisfying. I can use whatever vegetables I have on hand, and the roasting step deepens the flavors so it tastes like I’ve spent hours in the kitchen. It’s naturally creamy without needing too much dairy, and it pairs perfectly with crusty bread for a full meal.

Ingredients

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

carrots
sweet potatoes
bell peppers
zucchini
onion
garlic
olive oil
vegetable broth
heavy cream (or coconut milk for a dairy-free option)
salt
black pepper
fresh herbs (thyme, rosemary, or parsley)

Directions

I preheat my oven to 425°F (220°C).
I chop all the vegetables into even-sized chunks and place them on a baking sheet.
I drizzle olive oil over the vegetables, season with salt, pepper, and herbs, then roast for 25–30 minutes until golden and tender.
I transfer the roasted vegetables to a pot, add vegetable broth, and simmer for about 10 minutes.
I blend the soup with an immersion blender (or in batches with a regular blender) until smooth and creamy.
I stir in cream or coconut milk, adjust the seasoning, and serve hot.

Servings and timing

This recipe makes about 4–6 servings. The prep time usually takes me 15 minutes, roasting takes around 30 minutes, and blending plus simmering another 10 minutes, so the soup is ready in about 55 minutes total.

Variations

Sometimes I like to add a pinch of smoked paprika or curry powder for extra depth. If I’m craving protein, I stir in cooked lentils or shredded chicken. I also enjoy topping the soup with toasted pumpkin seeds, croutons, or a swirl of yogurt for texture and contrast.

storage/reheating

I store leftovers in the refrigerator for up to 4 days in an airtight container. For longer storage, I freeze the soup in portions for up to 2 months. When reheating, I warm it gently on the stove, stirring often. If it’s too thick after chilling, I just add a splash of broth or water.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, I sometimes use frozen veggies. I roast them straight from frozen, though they may release more moisture.

Do I need to peel the vegetables?

I peel tougher ones like carrots and sweet potatoes, but I often leave the skins on zucchini and bell peppers.

Can I make this soup vegan?

Yes, I swap the cream for coconut milk or another plant-based milk, and it stays just as rich and delicious.

What’s the best way to blend the soup safely?

I prefer using an immersion blender directly in the pot, but if I use a regular blender, I let the soup cool slightly and blend in batches.

Can I make this ahead of time?

Yes, I often roast the veggies the day before and then finish the soup when I’m ready. It actually tastes even better after sitting for a day.

Conclusion

I love making creamy roasted veggie soup because it’s warm, filling, and so easy to adapt with what I have in the kitchen. The roasting step adds such rich flavor that it feels like a gourmet meal, even though it’s simple to prepare. It’s a recipe I come back to often whenever I want comfort in a bowl.