Creamy Roasted Vegetable Soup Recipe

If you’re on the hunt for a comforting, rich, and utterly delicious soup that warms you from the inside out, then you’re going to fall head over heels for this Creamy Roasted Vegetable Soup Recipe. I absolutely love how roasted veggies deepen in flavor and swirl into a silky, creamy bowl of goodness — it’s like cozying up in a blanket made of veggies. Stick with me because this recipe not only tastes incredible but it’s simple enough to make any day of the week!

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Ingredients You’ll Need

The magic of this Creamy Roasted Vegetable Soup Recipe lies in fresh, quality vegetables teamed up with aromatic herbs and just the right splash of cream. When I go shopping, I like to pick vibrant, firm veggies for the best caramelization and flavor depth.

• White onions: Their natural sweetness intensifies when roasted, adding a soft backbone to the soup.
• Garlic: Roasting it in the skin mellows its harshness into a creamy, buttery flavor.
• Mixed peppers: Bring a subtle sweetness and color contrast that livens up the bowl.
• Sweet potatoes: These chunks roast into tender bits with a hint of natural sugar – perfect for a creamy soup.
• Salad tomatoes: They add a fresh tang and juicy moisture to balance the earthy veggies.
• Carrots: Roasted carrots bring warm sweetness and body to the soup.
• Fresh rosemary: Fragrant and piney, it enhances the roasted aroma beautifully.
• Single cream: Added at the end for that silky finish and luscious mouthfeel.
• Vegetable stock: The perfect base that binds the flavors together without overpowering.
• Dried sage and Italian herbs: These dried herbs add layers of earthy, savory notes.
• Extra virgin olive oil: Helps veggies roast evenly and adds fruity richness.
• Salt and pepper: Simple but essential for seasoning and balancing flavors.

Variations

This Creamy Roasted Vegetable Soup Recipe is like a blank canvas—you can easily tweak it to suit your mood or what’s in your fridge. I enjoy making it with seasonal vegetables or adding a spicy kick sometimes to keep things interesting.

• Adding spices: A pinch of smoked paprika or a dash of chili flakes gives the soup a lovely warm depth that my family goes crazy for.
• Vegan version: Swap the single cream for canned coconut milk or cashew cream—just as creamy with a different but delicious twist.
• Seasonal veggies: Try butternut squash or parsnips in the fall; zucchini and asparagus work beautifully in spring.
• Herbs swap: If you don’t have rosemary, thyme or sage alone can carry plenty of flavor.

How to Make Creamy Roasted Vegetable Soup Recipe

Step 1: Prep and Roast Your Vegetables

First things first—preheat your oven to 175°C FAN (350°F). I like to toss all the veggies (onions, garlic cloves with skin on, peppers, sweet potatoes, tomatoes, and carrots) into a large, deep pan or two baking trays if you don’t have enough surface space. Make sure everything is nicely coated with olive oil, salt, pepper, and herbs. Don’t skimp on the seasoning here because it really builds the soup’s depth. Spread the veggies out evenly to avoid steaming (which happens if they’re crowded).

Step 2: Roast Until Caramelized and Soft

Pop the trays in and roast for 25 minutes, then give everything a good stir to help them cook evenly. Continue roasting for another 20-25 minutes until the veggies are beautifully caramelized and soft. The aroma at this stage is always incredible—I find it hard to wait to blend! If you’re using a smaller tray, this caramelization happens faster, so watch closely to avoid burnt bits. When a fork slides easily through the vegetables, they’re ready.

Step 3: Blend into Silky Smoothness

Remove the rosemary sprigs and squeeze the roasted garlic cloves from their skin into a deep pot or a wide mixing bowl. Add the roasted vegetables along with your vegetable stock. This is the fun part—I use an immersion (hand) blender to blend everything until velvety smooth, which is way mess-free and safe compared to transferring hot soup between containers. If you find your soup too thick, just add a bit more stock or warm water to reach your desired consistency.

Step 4: Stir in Cream and Final Seasoning

Once blended to creamy perfection, stir in single cream. The soup brightens and becomes luxuriously silky with this touch. Take a moment to taste and add more salt or pepper if needed (seasoning is everything!). Now it’s ready for you to ladle out and enjoy.

How to Serve Creamy Roasted Vegetable Soup Recipe

Garnishes

I love topping my bowl with a drizzle of extra virgin olive oil and a sprinkle of freshly cracked black pepper. Sometimes, a few fresh rosemary leaves or chopped parsley add a pop of color and fresh flavor. Grated Parmesan or a swirl of crème fraîche also takes it up a notch if you’re feeling indulgent.

Side Dishes

This soup pairs wonderfully with crusty bread—my family and I can’t get enough of sourdough for dunking. If you want to keep it lighter, a crisp green salad with a lemon vinaigrette balances the creamy richness perfectly.

Creative Ways to Present

For special occasions, I like to serve the soup in mini pumpkin bowls or hollowed-out sourdough rolls for a fun presentation that also adds flavor and texture. A sprinkle of toasted pumpkin seeds or a swirl of herb oil can make it look restaurant-worthy and impress guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have had extra time to meld together, so leftovers are a real treat.

Freezing

This Creamy Roasted Vegetable Soup Recipe freezes beautifully. I portion it out into freezer-safe jars or bags and freeze for up to 3 months. Just remember to leave some space at the top because the soup will expand as it freezes.

Reheating

When reheating, I thaw the soup overnight in the fridge and warm it gently over low heat on the stove, stirring frequently. This helps keep the cream from separating. If it looks too thick after reheating, I add a splash of stock or water to loosen it back up.

FAQs

Final Thoughts

This Creamy Roasted Vegetable Soup Recipe has become one of those soul food staples in my kitchen that I turn to for a quick, nourishing meal. I love how the roasting step brings out hidden depths in simple veggies, and the finish with cream makes it feel like a special treat—even on busy weeknights. Give it a try and watch your family and friends fall in love with this cozy, wholesome bowl of comfort.

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