Roasted Vegetable Soup is the ultimate way to turn simple vegetables into a deeply flavorful, creamy soup without complicated steps. By roasting the vegetables first, their natural sweetness intensifies, creating rich, caramelized flavors that blended soups often lack. This smooth and creamy roasted vegetable soup is hearty, comforting, and packed with nutrients, making it perfect for cozy dinners, healthy lunches, or meal prep. If you love blended soup recipes, veggie-packed soups, or roasted soup recipes with bold flavor, this one deserves a spot in your rotation.
Ingredients for Roasted Vegetable Soup
This soup uses everyday vegetables and pantry staples to create a velvety, satisfying result.
| Ingredient | Amount | Notes |
|---|---|---|
| White onions | 3 | Sliced into thick wedges |
| Garlic cloves | 5 | Leave skins on |
| Mixed peppers | 3 | Thickly sliced |
| Sweet potatoes | 500 g | Peeled and chunked |
| Salad tomatoes | 6 | Thick wedges |
| Carrots | 500 g | Peeled and chunked |
| Fresh rosemary | 5 sprigs | Whole |
| Extra virgin olive oil | 4 tbsp | For roasting |
| Vegetable stock | 800 ml | Hot |
| Dried sage | 1 tsp | |
| Italian herbs | 2 tsp | |
| Single cream | 100 ml | Optional but recommended |
| Salt | To taste | |
| Black pepper | To taste |
Ingredient Notes
If your baking tray is small, use two trays to avoid steaming the vegetables. A larger surface area ensures better caramelisation, which is key to flavor.
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 175°C fan / 350°F.
Season the Vegetables
Add all vegetables to a large, deep baking tray along with the olive oil, dried sage, Italian herbs, and rosemary sprigs. Leave the garlic skins on. Season very generously with salt and pepper, then use your hands to toss everything until evenly coated.
Roast the Vegetables
Place the tray in the oven and roast for 25 minutes. Remove, stir the vegetables well, then return to the oven for another 20–25 minutes until deeply roasted, soft, and caramelised around the edges.
Blend the Soup
Remove the rosemary sprigs and peel the garlic. Transfer all roasted vegetables to a large saucepan or deep bowl. Add the vegetable stock and blend using a hand blender until completely smooth.
Finish with Cream
Stir in the single cream and taste. Adjust seasoning with additional salt and pepper if needed.
Serve
Serve hot with crusty bread or a drizzle of olive oil on top.
Serving, Storing, and Making Ahead
This creamy roasted vegetable soup is perfect on its own or served with toasted bread, grilled cheese, or a simple side salad. Store leftovers in an airtight container in the refrigerator for up to four days. The soup also freezes well for up to three months. Reheat gently on the stovetop, adding a splash of stock if it thickens too much.
Conclusion
Roasted Vegetable Soup is proof that simple ingredients can deliver incredible depth of flavor. Roasting the vegetables transforms them into something rich and comforting, while blending creates a smooth, creamy texture that feels indulgent yet wholesome. Whether you’re looking for healthy blended soups or veggie-packed comfort food, this recipe checks all the boxes.
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Roasted Vegetable Soup: Smooth and Creamy
- Total Time: 1 hr 5 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Smooth and creamy roasted vegetable soup made with caramelized vegetables and blended to perfection. A comforting, veggie-packed soup with deep roasted flavor.
Ingredients
3 white onions, wedged
5 garlic cloves, skin on
3 mixed peppers, sliced
500 g sweet potatoes, chunked
6 salad tomatoes, wedged
500 g carrots, chunked
5 sprigs fresh rosemary
4 tbsp extra virgin olive oil
1 tsp dried sage
2 tsp Italian herbs
800 ml vegetable stock
100 ml single cream
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F.
2. Add vegetables, oil, herbs, and seasoning to baking tray.
3. Roast for 25 minutes, stir, then roast again until caramelised.
4. Remove rosemary and peel garlic.
5. Blend roasted vegetables with stock until smooth.
6. Stir in cream and adjust seasoning.
7. Serve hot.
Notes
Use two trays if overcrowded.
Add extra stock to thin if needed.
Cream can be omitted for dairy-free.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasted
- Cuisine: Vegetarian
Frequently Asked Questions
Why roast the vegetables first?
Roasting caramelizes the vegetables, creating deeper flavor than boiling alone.
Can I make this soup dairy-free?
Yes, simply omit the cream or replace it with coconut milk or oat cream.
What vegetables can I swap in?
Parsnips, butternut squash, or zucchini all work well.
How thick should roasted vegetable soup be?
It should be thick but pourable. Add more stock to adjust consistency.