I absolutely love this Creamy Roasted Veggie Soup Recipe because it feels like a warm hug in a bowl—rich, comforting, and packed with layers of flavor thanks to those perfectly roasted veggies. When I first tried roasting all the vegetables before blending, I was amazed how it brought a deeper sweetness and smokiness that you just can’t get with raw ingredients. Plus, this soup is a breeze to make, which is always a win when you’re craving something cozy but don’t want to fuss in the kitchen.
If you’re looking for a soup that works equally well for a quick weeknight dinner or to impress guests at a casual lunch, this is it. The creamy texture from the coconut milk blends seamlessly with the earthy roasted flavors, giving you a dairy-free twist that my family goes crazy for. Whether you’re new to cooking soups or a seasoned pro, you’ll find that this recipe is both forgiving and rewarding.
Why You’ll Love This Recipe
- Deep, Roasted Flavors: Roasting the veggies first intensifies sweetness and adds a delicious smoky depth.
- Creamy, Yet Dairy-Free: Coconut milk creates a luscious texture without any dairy, perfect for all diets.
- Easy & Versatile: Simple prep and flexible ingredients mean you can make this soup your own.
- Family Favorite: This recipe always disappears fast at our house, and I bet yours will too!
Ingredients You’ll Need
These ingredients combine classic garden veggies with a little fat and broth to create perfect harmony of flavor and creaminess. When shopping, look for firm vegetables and a good-quality coconut milk for the best texture.
- Tomatoes: Roma or plum tomatoes work wonderfully because they have concentrated flavor and fleshiness that become sweeter when roasted.
- Zucchinis: Adds subtle earthiness and body without overpowering the soup.
- Carrots: Their natural sweetness deepens with roasting, balancing the acidity of the tomatoes.
- Bell pepper: I like using red or orange for added sweetness, but you can use any color you have on hand.
- Onion: Rough chopping is enough since the roasting process mellows their sharpness beautifully.
- Garlic bulb: Roasting the whole bulb softens the garlic, making it mellow, complete soup magic.
- Vegetable broth: Use a good-quality broth as the base to keep the soup flavorful and comforting.
- Coconut milk: This adds creaminess and a subtly sweet finish, perfect for a dairy-free creamy soup.
- Olive oil: Just a drizzle to help roast the veggies and bring out their natural flavors.
Variations
I love how this Creamy Roasted Veggie Soup Recipe lends itself to so many tweaks. Sometimes, I add a handful of spinach right at the end for a pop of green or swap out the coconut milk for cashew cream if I’m in the mood for something a little different. Feel free to make this recipe your own by adjusting vegetables or spices!
- Spicy Kick: Add a pinch of cayenne or a few red pepper flakes before roasting for a subtle heat; it wakes up the soup beautifully.
- Seasonal Veggies: Swap in butternut squash or sweet potatoes in the fall for a richer flavor profile.
- Protein Boost: Stir in cooked lentils or white beans after blending for a heartier meal.
How to Make Creamy Roasted Veggie Soup Recipe
Step 1: Prep and Chop Your Veggies
Start by preheating your oven to 425°F. While it warms up, roughly chop all your veggies—the tomatoes halved, zucchinis quartered, carrots chopped into chunks, onion cut into large pieces, and slice the top off your garlic bulb to expose the cloves. Don’t worry about perfect cuts here; rustic pieces roast evenly and blend beautifully.
Step 2: Roast Vegetables to Perfection
Lay the veggies on a large baking sheet, drizzle with olive oil, and don’t forget to rub some oil into the cut garlic bulb top. Roast them for 35-40 minutes until they’re caramelized and soft—this step is key because it unlocks that deep roasted flavor. You’ll want to look for edges that are turning golden brown but not burnt.
Step 3: Blend and Simmer Your Soup
Once roasted, transfer the veggies to a blender or use an immersion blender right in your pot. Add the vegetable broth and blend until smooth and creamy. Pour the mixture into a pot and simmer gently for a few minutes, letting the flavors meld together. Finally, stir in the canned coconut milk, giving the soup a velvety finish.
Step 4: Final Touches and Serve
Turn off the heat and season the soup with salt and freshly cracked black pepper to taste. Serve it up warm, maybe topping with fresh herbs like basil or a sprinkle of chili flakes if you want to get fancy. Each spoonful is creamy, flavorful, and utterly satisfying.
Pro Tips for Making Creamy Roasted Veggie Soup Recipe
- Roast Evenly: Cut veggies into similar sizes to ensure consistent roasting and sweet caramelization.
- Garlic Magic: Roasting garlic whole softens the bite and adds subtle sweetness, so don’t skip it.
- Blend in Batches: If your blender is small, work in batches to get that ultra-smooth texture without spills.
- Don’t Overcook Soup: Simmer just long enough to meld flavors after blending—overheating can dull freshness.
How to Serve Creamy Roasted Veggie Soup Recipe
Garnishes
I love topping this soup with freshly torn basil leaves or a sprinkle of chopped parsley because it adds a fresh brightness against the creamy base. Sometimes, I add a drizzle of good-quality olive oil or a few crunchy toasted pumpkin seeds for texture. It’s those little touches that make the soup look and taste extra special.
Side Dishes
For sides, we often enjoy this soup with crusty sourdough bread or crispy garlic toast—perfect for dipping. A light mixed green salad dressed simply with lemon and olive oil is another of my go-to pairings, keeping the meal balanced but still satisfying.
Creative Ways to Present
For a cozy dinner party, I’ve served this soup in small mason jars with a sprig of thyme on top—guests always comment on the charming presentation. Another favorite is swirling in a spoonful of pesto right before serving for a pop of color and vibrant flavor. It’s fun to mix up how you serve it to keep things interesting!
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight glass containers in the fridge, and it keeps beautifully for up to 4 days. When reheating, I recommend warming gently on the stove over low heat while stirring frequently—this helps prevent any separation from the coconut milk and keeps the texture silky.
Freezing
This Creamy Roasted Veggie Soup Recipe freezes really well, which is great for batch cooking. I freeze it in portioned airtight containers or freezer bags. When you’re ready to enjoy, thaw overnight in the fridge and reheat slowly on the stove to maintain the creaminess and flavor.
Reheating
Reheating on the stovetop works best with this soup to keep it smooth and prevent the coconut milk from separating. Just warm it over medium-low heat, stirring occasionally until heated through. Avoid the microwave if you want to keep the texture silky and luxurious.
FAQs
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Can I use other types of milk instead of coconut milk?
Absolutely! While coconut milk adds a subtle sweetness and creaminess, you can swap in almond milk, cashew cream, or even regular cream if you’re not avoiding dairy. Just keep in mind that the flavor and texture may vary slightly depending on the alternative.
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Is it necessary to roast the vegetables?
Roasting is the secret to this recipe’s rich flavor. It caramelizes the natural sugars in the vegetables and creates a smoky depth you won’t get from boiling or steaming. I don’t recommend skipping this step if you want the true creamy roasted veggie soup experience!
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Can I make this soup in advance?
Yes! This soup is great for make-ahead meals. You can prepare it up to two days in advance and simply reheat before serving. It also freezes well if you want to store it longer.
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How can I make this soup more filling?
To add some heft, try stirring in cooked beans or lentils after blending, or serve with a protein-rich side like grilled chicken or a quinoa salad. Adding hearty grains like barley or farro can also make it more substantial.
Final Thoughts
This Creamy Roasted Veggie Soup Recipe has become one of my go-to comfort dishes, especially when I want something healthy yet indulgent. It strikes such a wonderful balance of flavor and simplicity that I always feel confident serving it any time. I really encourage you to try it—you might find it becomes your favorite soup, just like it did in my kitchen.
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 is a hearty and comforting dish made by roasting fresh vegetables to bring out their natural sweetness, then blending them with vegetable broth and creamy coconut milk. Perfect for a cozy meal, this soup is flavorful, dairy-free, and packed with nutrients.
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 inches pieces
- 1 bell pepper, cut in half or kept whole
- 1 onion, roughly chopped into 4 pieces
- 1 bulb garlic, top sliced off
Liquids
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
Other
- Olive oil, for drizzling over vegetables
- Black pepper, for serving
- Fresh basil or other herbs, for garnish
Instructions
- Preheat: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Chop: Prepare the vegetables by roughly chopping 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper, and 1 onion into large pieces. Slice off the top of the garlic bulb to expose the cloves.
- Bake: Arrange all the chopped vegetables and the garlic bulb onto a baking sheet. Drizzle olive oil over the veggies and a bit on the garlic bulb to ensure even roasting. Place in the oven and bake for 35 to 40 minutes until the vegetables are tender and slightly caramelized.
- Blend: Once roasted, transfer the vegetables into a blender or a pot if using an immersion blender. Add 3 cups of vegetable broth and blend until smooth and creamy.
- Simmer: Pour the blended vegetable mixture into a pot and bring to a gentle simmer on medium heat. Allow the soup to cook for a few minutes to combine flavors. Then turn off the heat and stir in the 13.5 oz can of coconut milk for richness and creaminess.
- Serve: Ladle the soup into bowls, season with freshly ground black pepper, and garnish with fresh herbs such as basil. Serve warm and enjoy your creamy roasted veggie soup.
Notes
- You can substitute coconut milk with another plant-based milk or cream if desired.
- For extra flavor, add a pinch of smoked paprika or chili flakes before roasting the vegetables.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 1 month.
- Use an immersion blender directly in the pot for easier blending and less cleanup.
- To make the soup smoother, strain through a fine mesh sieve after blending if preferred.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
