Creamy Roasted Veggie Soup
Smooth and flavorful soup made with oven-roasted vegetables blended into a rich, creamy base.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup, Dinner
- Method: Roasting, Stovetop
- Cuisine: American, Comfort Food
- Diet: Vegan
Ingredients
2 cups butternut squash, peeled and cubed
2 carrots, peeled and chopped
1 red bell pepper, chopped
1 medium sweet potato, peeled and cubed
1 medium onion, quartered
4 cloves garlic, peeled
3 tbsp olive oil
Salt and pepper, to taste
1 tsp smoked paprika
1/2 tsp dried thyme
4 cups vegetable broth
1/2 cup heavy cream or coconut milk (for vegan option)
Optional garnish: fresh parsley, pumpkin seeds, or a drizzle of cream
Instructions
Preheat oven to 400°F (200°C).
Spread squash, carrots, bell pepper, sweet potato, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt, pepper, smoked paprika, and thyme. Toss to coat.
Roast for 25–30 minutes, or until vegetables are tender and lightly caramelized.
Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer.
Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
Stir in cream or coconut milk and heat through. Adjust seasoning to taste.
Serve hot, garnished with fresh parsley, pumpkin seeds, or extra cream.
Notes
Roast the vegetables longer for a deeper, caramelized flavor.
For a spicy twist, add a pinch of cayenne pepper before blending.
Make it vegan by using coconut milk instead of cream.
Find it online: https://allrecipesmade.com/creamy-roasted-veggie-soup/
