If you’re anything like me, you’ve probably been on the lookout for a soup that’s both comforting and packed with flavor, yet surprisingly easy to make. This Creamy Roasted Veggie Soup Recipe hits all those notes perfectly! I love this soup because roasting the veggies first brings out such a rich depth of flavor that a simple broth just can’t match. Plus, it’s a cozy bowl of goodness that works beautifully for chilly evenings or when you want something healthy yet satisfying.
You’ll find that this Creamy Roasted Veggie Soup Recipe shines any time you want to get those fresh veggies into your meal without the fuss. The coconut milk gives it a luscious creaminess without the heaviness of dairy, making it friendly for so many diets. When I first tried this recipe, my whole family went crazy for it, and now it’s a go-to in my kitchen. I’m excited to share everything you need to know to recreate it with ease!
Why You’ll Love This Recipe
- Roasted Flavor Boost: Roasting the veggies caramelizes their natural sugars, giving the soup a deep, rich flavor you won’t get with boiled vegetables.
- Creamy Yet Dairy-Free: Thanks to coconut milk, this soup is silky and creamy but still perfect for those avoiding dairy or looking for a vegan option.
- Simple, Minimal Ingredients: You probably already have most of the ingredients on hand, making it a straightforward recipe even on busy days.
- Versatile and Adaptable: You can easily swap or add veggies based on what you have – it always turns out delicious!
Ingredients You’ll Need
The beauty of this Creamy Roasted Veggie Soup Recipe is in how the fresh veggies come together with simple pantry staples, building layers of flavor as they roast and blend. When shopping, look for ripe tomatoes and fresh herbs to really take the soup to the next level.
- Tomatoes: I recommend roma or plum tomatoes because they have fewer seeds and more flesh, which makes the soup smoother.
- Zucchinis: Adds a mild sweetness and body to the soup; you want firm zucchinis to hold up during roasting.
- Carrots: Their natural sweetness intensifies when roasted, balancing the savory veggies perfectly.
- Bell Pepper: I usually go with red for extra sweetness but feel free to use any color!
- Onion: Adds a gentle base flavor that rounds out the soup beautifully.
- Garlic Bulb: Roasting the whole bulb softens and sweetens the garlic, making it mellow and rich.
- Vegetable Broth: Use a good-quality broth or homemade for the best flavor foundation.
- Coconut Milk: This not only adds creaminess but also a lovely subtle richness with a hint of coconut.
- Olive Oil: For roasting, this adds flavor and helps caramelize the veggies.
Variations
I love how flexible the Creamy Roasted Veggie Soup Recipe is — it’s like a canvas that lets you get creative based on your mood or what’s in season. Feel free to experiment and make it your own!
- Spicy Kick: I sometimes add a pinch of smoked paprika or cayenne pepper before roasting for a gentle heat that warms you up.
- Green Veggie Boost: Adding kale or spinach at the end before blending adds an earthy flavor and extra nutrients.
- Nut-Free Creaminess: If you’re not a fan of coconut milk, creamy oat milk or cashew cream works well too—I’ve tried both with great results.
- Protein Addition: Stir in cooked lentils or white beans after blending to turn the soup into a heartier meal.
How to Make Creamy Roasted Veggie Soup Recipe
Step 1: Prep and Roast Your Veggies
Preheat your oven to 425°F and start by chopping your tomatoes, zucchinis, carrots, bell pepper, and onion into rough pieces. Slice off the top of the garlic bulb to expose the cloves—that trick makes roasting so much easier! Spread the veggies evenly on a baking sheet, drizzle with olive oil, and rub some oil onto the garlic bulb too. Roast for 35-40 minutes until the veggies are tender and caramelized with slightly browned edges. You’ll know they’re ready when you can smell that fantastic roasted aroma filling your kitchen.
Step 2: Blend the Roasted Veggies into Soup Base
Once your veggies have cooled just enough to handle, transfer them to a blender or directly into a pot if you’re using an immersion blender. Add the vegetable broth and blend until smooth and creamy. This part is so satisfying—the mix transforms from chunky roasted bits to a dreamy, velvety soup in minutes!
Step 3: Simmer and Add Creaminess
Pour the blended soup into a pot and simmer gently for 5 minutes to let the flavors meld beautifully. Then, turn off the heat and stir in the coconut milk to give your soup that signature creamy texture without any heaviness. This step really elevates the soup, making it smooth and luscious.
Step 4: Serve with Your Favorite Toppings
Ladle your creamy roasted veggie soup into bowls and finish with a few twists of black pepper and fresh herbs like basil or parsley. These simple garnishes add a burst of freshness and color that make the soup irresistible.
Pro Tips for Making Creamy Roasted Veggie Soup Recipe
- Even Roasting: Spread veggies in a single layer on your baking sheet so they roast evenly rather than steam — this amps up the caramelization.
- Garlic Magic: Roasting the whole garlic bulb mellows the flavor wonderfully; squeeze the cloves out with a fork before blending for the best taste.
- Right Consistency: Adjust the broth amount depending on your preferred thickness—less broth for a heartier soup, more for something lighter.
- Avoid Overheating Coconut Milk: Add coconut milk off the heat or at low heat to prevent it from separating or curdling in your soup.
How to Serve Creamy Roasted Veggie Soup Recipe
Garnishes
I usually top this soup with freshly ground black pepper and torn basil leaves—there’s just something about that fresh herb aroma that brightens every spoonful. Sometimes I add a sprinkle of toasted pumpkin seeds for some crunch or a drizzle of extra virgin olive oil for richness.
Side Dishes
My favorite accompaniments are crusty garlic bread or a warm, buttery biscuit. Both soak up the soup perfectly and make the meal feel like a real treat. If you want something lighter, a simple mixed greens salad with a tangy vinaigrette pairs beautifully too.
Creative Ways to Present
For special occasions, I like to serve the soup in mini bread bowls—hollowed-out, crusty rolls that add another layer of deliciousness. Another fun idea I’ve tried is layering the soup in clear glasses with a dollop of herb-infused yogurt or coconut cream for a pretty, layered effect that wows guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover Creamy Roasted Veggie Soup covered in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better reheated. Just be sure to give it a good stir before serving.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers and it keeps well for 2-3 months. When you’re ready to enjoy, just thaw in the fridge overnight and reheat gently to keep that luscious creaminess.
Reheating
I always reheat this soup on the stove over low to medium heat, stirring frequently. You can add a splash of vegetable broth or water if it’s thickened up too much. Avoid microwaving at full power to prevent coconut milk from separating.
FAQs
-
Can I use other types of vegetables in this soup?
Absolutely! While this recipe uses specific veggies for their flavor balance, you can substitute or add others like sweet potatoes, butternut squash, or mushrooms depending on what you have. Just roast them alongside the other veggies and blend as usual.
-
Is coconut milk necessary?
Coconut milk adds a lovely creaminess and subtle sweetness, but you can use other plant-based milks or even heavy cream if you prefer. Just note that the flavor and texture might be slightly different.
-
How do I make the soup spicier?
Try adding a pinch of cayenne pepper, red chili flakes, or smoked paprika before roasting the veggies or stirring in some hot sauce right before serving. I’ve found that roasting spices with the vegetables mellows their heat beautifully.
-
Can I make this soup in advance for a dinner party?
Yes! This soup is fantastic for make-ahead meals. Roast the veggies and blend them the day before, then gently heat and add coconut milk just before serving for the freshest taste and best texture.
Final Thoughts
This Creamy Roasted Veggie Soup Recipe has become one of my all-time favorites because it’s hearty, comforting, and surprisingly simple. I love how the roasting step transforms humble veggies into a flavor powerhouse, and the coconut milk finish rounds it out perfectly. If you want a soup that feels like a warm hug in a bowl and is easy enough to whip up any night, you’ve got to try this one. I promise, once you make it, it’ll find a spot in your regular rotation too!
Print
Creamy Roasted Veggie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This creamy roasted veggie soup combines the rich flavors of oven-roasted tomatoes, zucchinis, carrots, bell pepper, onion, and garlic blended into a smooth, comforting soup. Enhanced with vegetable broth and coconut milk, it offers a dairy-free, velvety texture perfect for a healthy, flavorful meal.
Ingredients
Vegetables
- 6 plum or roma tomatoes, cut in half
- 2 zucchinis, cut in half horizontally and vertically
- 2-3 carrots, cut in half and chopped into 2-3 inch pieces
- 1 bell pepper, cut in half or whole
- 1 onion, roughly chopped into 4 pieces
- 1 bulb garlic, top sliced off
Other Ingredients
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Olive oil, drizzle for roasting vegetables
Instructions
- Preheat: Preheat your oven to 425°F to prepare for roasting the vegetables, which enhances their natural sweetness and depth of flavor.
- Chop: Roughly chop the tomatoes, zucchinis, carrots, bell pepper, and onion as described, and slice the top off the bulb of garlic to expose the cloves for roasting.
- Bake: Arrange all the chopped vegetables and the garlic bulb on a baking sheet. Drizzle with olive oil, making sure to coat the vegetables evenly and also adding some to the garlic bulb. Roast in the oven for 35 to 40 minutes until tender and caramelized.
- Blend: Transfer the roasted vegetables and garlic into a blender or a pot. Add the vegetable broth and blend until smooth using either a regular blender or an immersion blender directly in the pot.
- Simmer: Pour the blended soup into a pot and bring to a gentle simmer for a few minutes to meld the flavors and heat through. Remove from heat and stir in the coconut milk for creaminess.
- Serve: Ladle the soup into bowls and garnish with freshly ground black pepper and optional fresh herbs like basil for a burst of freshness.
Notes
- For more depth, sprinkle some salt and pepper before roasting the vegetables.
- Use fresh herbs such as basil or parsley to garnish the soup before serving for added aroma and color.
- The soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Adjust the thickness of the soup by adding more or less vegetable broth during blending.
- Substitute coconut milk with any plant-based milk if preferred.
Nutrition
- Serving Size: 1 bowl (about 280g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
