Why You’ll Love This Recipe

I love that roasting brings out the caramelized flavors of the vegetables, then blending them yields a silky, flavorful soup. It’s hearty enough to feel like a meal but still light and nourishing. I can have this ready in about 60 minutes, and it’s wonderful served with crusty bread or a sprinkle of toasted seeds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 medium onion, quartered and halved
• 2 carrots, peeled and chopped
• 2 parsnips or sweet potatoes, peeled and chopped
• 1 red bell pepper, deseeded and quartered
• 1 zucchini, sliced
• 1 cup butternut squash cubes
• 4 cloves garlic, peeled
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable broth
• ½ teaspoon dried thyme (or a few fresh sprigs)
• ½ teaspoon dried rosemary (or a small sprig fresh)
• ½ cup light cream or coconut milk (optional for creaminess)
• Fresh herbs for garnish (parsley, chives, or basil)

Directions

I preheat the oven to 425 °F (220 °C). I toss the onion, carrots, parsnips (or sweet potato), bell pepper, zucchini, squash, and garlic cloves with olive oil, salt, and pepper on a large baking sheet.
I roast the vegetables for about 30–35 minutes, stirring once halfway through, until they are tender and slightly caramelized.
Let roasted vegetables cool just a bit, then transfer everything to a large soup pot.
I add the vegetable broth, thyme, and rosemary. I bring it to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
I remove any woody herb sprigs, then use an immersion blender to puree the soup until smooth. Alternatively, I carefully transfer to a blender in batches.
I stir in the light cream or coconut milk if using, then gently warm without boiling for another 2–3 minutes. I check seasoning and adjust salt and pepper to taste.
I serve the soup hot, garnished with fresh herbs or a sprinkle of toasted seeds or nuts for texture.

Servings And Timing

This recipe serves 4 to 6 people, and takes approximately 60 minutes total—about 15 minutes for prep and 45 minutes cooking and blending.

Variations

I sometimes use cauliflower, roasted tomatoes, or broccoli in place of squash or zucchini.
I add a pinch of smoked paprika, cumin, or chili flakes for a smoky or spicy twist.
I occasionally stir in a bit of grated Parmesan or nutritional yeast if I want a cheesy dimension.
To make it vegan, I substitute coconut milk or omit the cream altogether.
I sometimes garnish with roasted chickpeas or croutons for crunch.

Storage/Reheating

I let leftovers cool before storing in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the soup (without cream) in freezer-safe containers for up to 3 months. To reheat, I warm it gently on the stovetop or microwave, adding a splash of broth or cream to bring back its velvety texture.

FAQs

1. Can I prepare the veggies ahead of time?

Yes. I often chop and even roast the vegetables ahead, storing them in the fridge for a day. When I’m ready to cook, I just blend and add broth and seasoning.

2. How do I make this gluten-free?

This recipe is naturally gluten-free as long as the broth is certified gluten-free.

3. Can I make this in a blender instead of using an immersion blender?

Absolutely. I carefully transfer the roasted vegetables and broth to a blender in batches, blending until smooth. Then I return the soup to the pot for finishing.

4. Can I skip roasting and simmer the vegetables raw?

Yes, but I prefer roasting because it intensifies flavor and sweetness. If I simmer raw vegetables, I cook longer and may need to season more.

5. How can I make the soup thicker or thinner?

If I want it thicker, I puree a bit more or reduce the broth slightly. For a thinner consistency, I add additional broth or water until I reach the desired texture.

Conclusion

I find this Creamy Roasted Veggie Soup deeply satisfying and forgiving—simple to make, adaptable to pantry vegetables, and perfect comfort food. The roasted vegetables add natural sweetness and richness, while blending turns them into a silky, nourishing bowl that warms my heart with minimal fuss.

Creamy Roasted Veggie Soup