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Creamy Roasted Veggie Soup

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This creamy roasted veggie soup is a cozy and nourishing dish made with oven-roasted vegetables blended into a smooth, velvety soup finished with cream or coconut milk.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Roasting & Blending
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Chop vegetables into even-sized chunks and spread on the baking sheet.
  3. Drizzle with olive oil, season with salt, pepper, and herbs, then toss to coat evenly.
  4. Roast vegetables for 25–30 minutes, until golden and tender.
  5. Transfer roasted vegetables to a large pot. Add vegetable broth and simmer for 10 minutes.
  6. Blend with an immersion blender (or in batches in a regular blender) until smooth and creamy.
  7. Stir in heavy cream or coconut milk. Adjust seasoning and serve hot with fresh herbs or toppings of choice.

Notes

  • Add smoked paprika or curry powder for extra depth of flavor.
  • Stir in cooked lentils or shredded chicken for added protein.
  • Top with toasted pumpkin seeds, croutons, or a swirl of yogurt for texture.
  • Store in the refrigerator up to 4 days or freeze for up to 2 months.
  • Reheat gently on the stovetop, adding broth or water if needed to adjust consistency.

Nutrition

Find it online: https://elladishes.com/creamy-roasted-veggie-soup/