After a busy day of work, there’s nothing quite like the cozy embrace of a warm bowl of soup. This Creamy Roasted Vegetable Soup has become my go-to recipe for those chilly evenings when I need something nourishing yet easy to prepare. The moment you start roasting the vegetables, your kitchen fills with a delightful aroma, as garlic and sweet potatoes caramelize to perfection.
But this isn’t just any veggie soup; it’s a brilliant blend of creamy texture and smoky flavors that transforms humble ingredients into a restaurant-quality dish. With its vibrant colors and delightful taste, it’s perfect for meal prep, ensuring you have satisfying, healthy meals ready to go when the week gets hectic. Imagine savoring each spoonful, filled with layers of rich flavors and the warmth of home-cooked goodness—it’s a comfort like no other!
Why is Roasted Vegetable Soup so special?
Comforting, cozy warmth: This soup wraps you in a warm hug on chilly days, making it an ultimate comfort food.
Flavor-packed: The caramelization of roasted veggies creates an irresistible smoky taste that elevates each bite.
Creamy texture: Blending the ingredients results in a luscious, restaurant-quality creaminess that satisfies every craving.
Meal prep friendly: Perfect for busy weeks, this soup can be made in batches, stored, and easily reheated. It’s a great way to ensure you always have something healthy on hand!
Versatile & customizable: You can tweak the ingredients or add spices to suit your taste, ensuring this dish never gets boring. Enjoy it with crusty bread for a delightful meal!
Roasted Vegetable Soup Ingredients
• Get ready to create a delightful bowl of comfort!
For the Soup Base
- White Onions – Adds sweetness and depth of flavor; substitute with yellow or sweet onions for variation.
- Garlic (5 cloves, skin left on) – Provides a rich aroma and flavor; roasting enhances its sweetness.
- Mixed Peppers – Adds color and sweetness to the soup; substitute with bell peppers of your choice.
- Sweet Potatoes (500g) – Contributes natural sweetness and creaminess when blended; other starchy vegetables like butternut squash can be used.
- Salad Tomatoes (6) – Adds acidity and freshness; can replace with cherry tomatoes or canned tomatoes.
- Carrots (500g) – Offers earthiness and sweetness; can substitute with parsnips or other root vegetables.
- Fresh Rosemary (5 sprigs) – Imparts a fragrant herbal note; dried rosemary can be used as a substitute.
For the Creaminess
- Single Cream (100ml) – Adds creaminess to the soup; replace with heavy cream for a richer texture or use coconut milk for a dairy-free option.
For Seasoning
- Vegetable Stock (800ml) – Forms the base of the soup, ensuring a rich flavor; chicken stock can be used instead.
- Dried Sage (1 tsp) – Enhances flavor complexity; thyme or oregano can be alternatives.
- Italian Herb Blend (2 tsp) – Adds an aromatic blend of herbs; substitute with Italian seasoning or herb mix.
For Roasting
- Extra Virgin Olive Oil (4 tbsp) – Used for roasting and flavor; can replace with any vegetable oil or butter.
How to Make Roasted Vegetable Soup
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Preheat Oven: Begin by preheating your oven to 175°C FAN / 350°F, ensuring it’s ready for roasting those delicious veggies.
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Prepare Vegetables: In a large baking tray, toss together all your chopped vegetables, including onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle generously with olive oil and season with salt and pepper.
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Roast: Slide the tray into the oven and roast the veggies for 25 minutes. Give them a good stir and roast for another 20-25 minutes, until they are beautifully caramelized and tender.
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Combine Ingredients: Once roasted, remove the garlic skins and rosemary sprigs. Transfer all the veggies to a deep saucepan, and add the vegetable stock for a hearty flavor.
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Blend: Use an immersion blender to puree the soup until it’s silky smooth. Enjoy the delightful aroma filling your kitchen!
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Finish Soup: Stir in the single cream, adjusting the seasoning to your taste. Serve hot, and enjoy the comforting warmth of your homemade soup.
Optional: Garnish with a sprinkle of fresh herbs for an added touch of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Roasted Vegetable Soup?
Prepare to create a cozy dining experience that complements the warmth of your creamy soup.
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Crusty Bread:
The perfect vehicle for soaking up every drop of that flavorful broth, crusty bread adds a delightful crunch that contrasts with the creamy soup. -
Garden Salad:
A fresh, crisp salad with mixed greens balances the richness of the soup, providing a burst of vibrant flavors and textures. A light vinaigrette will elevate it even further! -
Cheesy Garlic Bread:
Indulgent and satisfying, cheesy garlic bread offers a melty, savory contrast, making it a crowd-pleaser alongside your comforting bowl of soup. Who can resist that delicious combination? -
Roasted Chickpeas:
For a delightful crunch and added protein, these add-ins provide a nutty contrast that enhances the overall meal experience. It’s a healthy and fun topping to enjoy! -
Wine Pairing:
A crisp white wine, like Sauvignon Blanc, pairs perfectly, complementing the roasted flavors while keeping things light and refreshing. -
Dessert:
End the meal on a sweet note with a fruit tart or sorbet. The lightness and freshness provide a satisfying conclusion after the rich soup experience.
Savor your full-fledged meal that brings warmth, comfort, and a delightful combination of flavors to your table!
Roasted Vegetable Soup Variations
Feel free to get creative and make this recipe your own with these fun twists!
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Spice Up: Add cayenne pepper or chili flakes to give your soup an invigorating kick that complements the sweetness of the roasted veggies.
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Protein Boost: Fold in a can of drained beans, like cannellini or chickpeas, for added heartiness and a nutritional punch.
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Dairy-Free: Swap out single cream for coconut milk to keep it creamy yet dairy-free, infusing a subtle hint of sweetness.
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Root Veggie Mix: Replace sweet potatoes with butternut squash or parsnips for a different flavor profile and delightful texture that’ll surprise your palate.
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Herb Variations: Experiment with herbs—try fresh thyme or cilantro instead of rosemary for a unique aromatic experience that enhances the soup’s freshness.
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Nutty Flavor: Stir in a couple of tablespoons of tahini or nut butter for a rich, nutty taste that pairs beautifully with the other elements of the soup.
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Extra Zing: A splash of balsamic vinegar or a squeeze of lemon juice right before serving can brighten the flavors and add a refreshing zing.
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Cheesy Touch: Include a sprinkle of grated Parmesan or nutritional yeast for a cheesy depth that adds a whole new dimension to each spoonful.
Make Ahead Options
These Creamy Roasted Vegetable Soup are perfect for meal prep enthusiasts! You can roast the vegetables up to 24 hours in advance, allowing their delicious smoky flavor to develop. After roasting, let the veggies cool completely before storing them in an airtight container in the refrigerator. When you’re ready to enjoy your soup, simply transfer the roasted vegetables to a saucepan, add the vegetable stock, and blend until smooth. For the best quality, stir in the cream just before serving; this keeps it as luscious as when freshly made. This way, you’ll have a comforting meal ready with minimal effort, making busy weeknights a breeze!
Expert Tips for Roasted Vegetable Soup
- Quality Ingredients: Use fresh, seasonal vegetables for the best flavor and nutrition. Fresh produce elevates your roasted vegetable soup and ensures a vibrant taste.
- Avoid Sogginess: Ensure vegetables are spread out on the baking tray without overcrowding. This allows for proper caramelization without steaming, keeping them firm and flavorful.
- Cream Alternatives: If you prefer a lighter soup, try using Greek yogurt instead of cream for a tangy twist while retaining creaminess in your roasted vegetable soup.
- Layering Flavors: Don’t skip on seasoning the vegetables before roasting; it enhances the flavor complexity and delivers a deliciously satisfying bowl of soup.
- Reheat with Care: When reheating, do it slowly on medium heat to preserve the creaminess. Avoid boiling, as it can separate the cream and change the texture.
How to Store and Freeze Roasted Vegetable Soup
Fridge: Store the soup in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: Portion the roasted vegetable soup into freezer-safe containers or zip-top bags, and freeze for up to 3 months. Be sure to leave space for expansion.
Reheating: When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop over medium heat until warmed throughout. Stir occasionally to retain creaminess.
Note: Always cool the soup completely before refrigerating or freezing to ensure the best flavor and texture.
Creamy Roasted Vegetable Soup Recipe FAQs
How do I choose ripe vegetables for roasting?
Absolutely! When selecting vegetables, look for firm, unblemished options. Sweet potatoes should be free of dark spots, while tomatoes should have a vibrant color and a slight give when pressed. Peppers should feel heavy and have tight skin. If you see any wrinkles, they may be past their prime.
How should I store leftover roasted vegetable soup?
You can store your delicious soup in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing it up. To enjoy it again later, you’ll simply reheat it gently on the stove until warm.
Can I freeze roasted vegetable soup?
Yes! Portion it into freezer-safe containers or zip-top bags and freeze it for up to 3 months. Be sure to leave some space at the top of the container for expansion. To reheat, thaw in the fridge overnight and heat gently on the stovetop.
What should I do if my soup is too thick?
If your soup turns out thicker than you’d like, don’t worry—it’s easily fixable! Just add a bit more vegetable stock or warm water and stir until you reach your desired consistency. Heat it on low, stirring often while adding the liquid until it’s perfect.
Are there any allergies I should consider?
Very! This soup contains ingredients like cream and garlic, which are common allergens. If you’re making it for someone with a dairy allergy, consider substituting the single cream with coconut milk. Always double-check for any vegetarian or vegan preferences, especially since this soup can easily cater to those diets.
What’s the best way to reheat frozen soup?
I recommend removing the soup from the freezer and letting it thaw in the refrigerator overnight. When ready to eat, transfer it to a saucepan and heat over medium-low, stirring occasionally. This keeps the soup creamy and flavorful—nobody wants a lumpy reheat!
Creamy Roasted Vegetable Soup for Cozy Meal Prep Bliss
Ingredients
Equipment
Method
- Preheat your oven to 175°C FAN / 350°F, ensuring it's ready for roasting those delicious veggies.
- In a large baking tray, toss together all your chopped vegetables, including onions, garlic, peppers, sweet potatoes, tomatoes, and carrots. Drizzle generously with olive oil and season with salt and pepper.
- Slide the tray into the oven and roast the veggies for 25 minutes. Give them a good stir and roast for another 20-25 minutes, until they are beautifully caramelized and tender.
- Once roasted, remove the garlic skins and rosemary sprigs. Transfer all the veggies to a deep saucepan, and add the vegetable stock for a hearty flavor.
- Use an immersion blender to puree the soup until it’s silky smooth. Enjoy the delightful aroma filling your kitchen!
- Stir in the single cream, adjusting the seasoning to your taste. Serve hot, and enjoy the comforting warmth of your homemade soup.
