Roasted Vegetable Soup: Smooth and Creamy
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This delicious roasted vegetable soup is not your ordinary veggie soup! It’s made with roasted vegetables that provide deep flavors and an irresistible smoky taste. Once the veggies are roasted, they’re added to the pot and blended together with seasoning to create a delightful, creamy soup.
Table of Contents
Why you’ll love this recipe
- Creamy – Blending all the vegetables/ingredients in this roasted vegetable soup helps create a rich consistency.
- Caramelised, complex flavours – Roasting the veggies provides an absolutely delicious, complex taste to this roasted veg soup.
- Easy to make – This recipe only requires five steps to create a delicious soup.
- Great for all skill levels – With only a few steps, kitchen tools, and ingredients, this recipe is beginner-friendly.
- Versatile – Easily swap out the roasted veggies in this recipe for options you love, like sweet potato and butternut squash.
Try these other veggie soups during the week: 10 Minute Vegetable Noodle Soup, Creamy Pumpkin Soup with Maple Glazed Bacon & Pumpkin Seeds, or Loaded Vegetable Minestrone Soup.
Why Roast Vegetables?
A lot of the flavour in this roasted vegetable soup comes from roasting the veggies. Sure, you could simply boil/simmer the ingredients. However, you’d miss out on the flavours of the caramelised veggies. They also gain a delightful smoky taste from roasting, which makes this roast veg soup even more tasty.
Best Vegetables to Roast for Soup
The key to picking the best veggies for this roasted vegetable soup is selecting options that roast well. For example, sweet potatoes are great for this roast vegetable soup recipe, as they get sweeter and caramelise as they roast. Other veggies that work well in this creamy vegetable soup include onions, parsnips, carrots, other types of potatoes, and sweet peppers. Ensure you pick veggies that taste good together.
How to Roast Vegetables
When roasting vegetables, it’s best to cut them into chunks that are about the same size so they cook more evenly.You can leave the skin on when roasting, as it adds more flavour to the veg. Add the veggies to a baking sheet with olive oil and seasoning. Then, bake them in an oven at 175°C FAN / 350°F until fork tender. Then, you can follow the other steps below to turn them into a roasted vegetable soup.
Ingredients
Onions – I recommend using onions for roasted vegetable soup, regardless of the other veggies you’re using. They go with nearly everything and add a good amount of flavour. You can use red, sweet, yellow, or white onions.
Sweet Potatoes – Veggies like potatoes and squash add a heartiness to this veggie soup. Try to keep one similar option when making this roasted root vegetable soup for the best results.
Vegetable Stock – Avoid using beef, seafood, or pork stock for this roasted vegetable soup recipe. They will overpower the flavour of the veggies. If you’d like, you can use chicken stock instead of vegetable broth as the soup base.
See the recipe card for full information on all ingredients and quantities.
Variations/Adaptations
Make this roasted vegetable soup your own with the following adaptations. For example, instead of using the veggies I’ve listed, you can use whatever you have on hand. You can also incorporate different spices, like cayenne powder, for a kick of heat. Consider adding some beans to increase the protein for a more filling soup. You can also make the soup richer by using heavy cream instead of single cream. Use chicken or vegetable stock, according to your preferences.
How to make roasted vegetable soup
Note : If you lack a spacious baking dish, opt for two baking trays instead. This will enhance the vegetable surface area for caramelisation and prevent steaming.
Preheat your oven to 175°C FAN / 350°F
- Start by slicing your tomatoes into quarters and the vegetables into chunks (Image 1).
- To a large/deep baking tray, add all of your veggies along with the extra virgin olive oil and seasoning. Leave the garlic skin on and place into the tray along with the rosemary sprigs (Image 2).
3. Season very generously with salt and pepper and use your hands to ensure all of the veg is thoroughly coated in the seasoning and oil (Image 3).
4. Pop in the oven for 25 minutes. After 25 minutes, stir the vegetables and pop back in for a further 20-25 minutes, or until the veg is nicely caramelised and roasted (Image 4).
5. After this time, remove the rosemary sprigs and peel the skin from the garlic, then add with the contents of the tray to a deep saucepan along with the stock. Use a hand blender to blend until smooth (Image 5).
6. Once smooth, stir in the cream and taste to adjust the seasoning if necessary. Serve up and enjoy! (Image 6).
Here are some other smooth and creamy soup recipes for you to try ; Creamy Broccoli and Cauliflower Soup, Creamy Tomato Basil Bisque and Courgette Soup
Tips for the best result
Leave soft veggies for last
Harder veggies, like potatoes and squash, take much longer to cook. Likewise, soft veggies roast much quicker. To avoid overcooked veggies, put the harder vegetables in the oven first and add the softer veg (like tomatoes) in later.
Don’t overcook the veggies
The key to a delicious roasted vegetable soup is a lightly smoky flavour. Overcooking the veggies can lead to a burnt flavour in the soup. Ensure you monitor them as they cook.
Keep the veggies fork-tender
For the best results, keep the veggies fork-tender when making this roasted veggie soup. To test this, use a fork to poke into the middle of the veggie slices. If the fork goes in easily, the vegetables are ready.Use an immersion blender. Dumping the roasted vegetables into a blender can be messy (and lead to burns). Instead, it’s safer to put the veggies into a pot on the stove. Then, you can use an immersion blender to create a creamy consistency.
Make Ahead, Storage, Reheat Instructions
This is a great make-ahead recipe. Simply follow the recipe instructions, then allow the soup to cool. Once cooled, pack it into airtight bags or containers. Then, freeze for up to three months. When you’re ready to reheat the roasted vegetable soup, defrost it in the fridge overnight. Then, put a portion in a pot and heat it on the stove until it is warm throughout.
If you have leftover soup, keep it in the fridge for up to three days. Store it in an airtight container once it has cooled, then enjoy it over the next few days.
What to Serve with Roast Vegetable Soup
This cosy roasted vegetable soup is great with quite a few sides and mains. Serve it with bread or rolls to soak up all the yummy soup. Or, add a salad to the side for more vitamins, nutrients, and fibre. You can also pair vegetable soup with chicken, beef, pork, or other protein dishes.Here are some more yummy vegetable soups to enjoy this week: Creamy Broccoli and Cauliflower Soup, Courgette Soup, or The BEST Pea and Mint Soup in 20 Minutes.
FAQs
Blending the veggies with single cream helps provide this roasted vegetable soup’s rich, luscious consistency. It’s similar to the creaminess you get when blending broccoli cheddar soup ingredients.
Yes! This soup freezes beautifully. Allow it to cool fully, pack it into airtight containers or bags, then freeze it.
It’s not necessary to roast the vegetables for this soup. However, you’ll miss out on a lot of flavour if you skip this step. So, I recommend roasting the vegetables for the best taste.
Getting a lump-free soup can be challenging if your veggies aren’t roasted long enough. Allow the vegetables to simmer for a bit longer until they’re softened. Then, blend them again with an immersion blender.
Make the meal more filling by making a protein-rich entrée, like Italian Sausage Stuffed Peppers, Garlic Butter Chicken, or Chicken Fajita Salad Bowls.
If you tried this Roasted Vegetable Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Roasted Vegetable Soup: Smooth and Creamy
Ingredients
- 3 white onions, sliced into thick wedges (£0.95/3)=(£0.32)
- 5 cloves of garlic, skin left on (£0.39/3)=(£0.13)
- 3 mixed peppers, sliced into thick strips (£1.65)
- 500 g sweet potatoes, peeled and sliced into chunks (£0.55)
- 6 salad tomatoes, sliced into thick wedges (£0.85)
- 500 g large carrots, peeled and sliced into chunks (£0.35)
- 5 sprigs of fresh rosemary (£0.60/2)=(£0.30)
- 100 ml single cream (£1.20/2)=(£0.60)
Cupboard Essentials
- 800 ml vegetable stock
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper
Method
Note : If you lack a spacious baking dish, opt for two baking trays instead. This will enhance the vegetable surface area for caramelisation and prevent steaming.
Preheat your oven to 175°C FAN / 350°F
- To a large/deep baking tray, add all of your veggies along with the extra virgin olive oil and seasoning. Leave the garlic skin on and place into the tray along with the rosemary sprigs.
- Season very generously with salt and pepper and use your hands to ensure all of the veg is thoroughly coated in the seasoning and oil.
- Pop in the oven for 25 minutes. After 25 minutes, stir the vegetables and pop back in for a further 20-25 minutes, or until the veg is nicely caramelised and roasted.
- After this time, remove the rosemary sprigs and peel the skin from from the garlic and add with the contents of the tray to a deep saucepan or bowl along with the stock. Use a hand blender to blend until smooth.
- Once smooth, stir in the cream and taste to adjust the seasoning if necessary. Serve up and enjoy!
Notes
- Start by cooking the harder veggies first, adding softer ones later to prevent overcooking.
- Avoid burnt flavors, so monitor veggies closely to achieve a lightly smoky flavour without overcooking.
- Test readiness by poking veggies with a fork; they're ready when the fork goes in easily.
- Use an immersion/hand blender in a pot on the stove for a mess-free and safe creamy consistency.
Nutrition
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