If you’re craving something cozy, nourishing, and summer-meets-winter delicious, you absolutely have to try my Roasted Vegetable Soup: Smooth and Creamy Recipe. I promise it’s a total game-changer — warming, velvety, and packed with the natural sweetness of caramelized veggies that’ll make you want seconds (and thirds!). Whether you’re new to making soups or a seasoned pro, this recipe will walk you through a simple, fuss-free way to get that rich, creamy texture without any cream overload. Trust me, your kitchen (and taste buds) are in for a real treat.
Why You’ll Love This Recipe
- Deep, natural flavors: Roasting the veggies brings out this amazing sweetness and caramelization that you won’t get just by boiling.
- Simple ingredients: You probably already have most of these in your kitchen, making it easy and budget-friendly.
- Smooth and creamy texture: No heavy cream overload here — just the right amount for indulgence without feeling too rich.
- Perfectly flexible: Easy to tweak depending on the season or whatever veggies you have hanging around.
Ingredients You’ll Need
I love how this combo of hearty root vegetables and sweet salad tomatoes blends perfectly to make a soup that’s both comforting and vibrant. Plus, those sprigs of rosemary and the Italian herbs create a little herbal magic that I’m obsessed with — here’s a quick rundown of what you need.
- White onions: Thick wedges help them caramelize beautifully and add that mellow sweetness.
- Garlic: Keeping the skin on during roasting gives the garlic a gentle, roasted flavor and prevents burning.
- Mixed peppers: They add color and a subtle sweetness that balances the earthiness of the root veg.
- Sweet potatoes: Their natural sugar gives the soup that luscious smoothness I adore.
- Salad tomatoes: They roast down into a rich, tangy base that cuts through the creaminess nicely.
- Carrots: Chicken soup’s cousin! They add sweetness and bulk, making this soup hearty.
- Fresh rosemary: A woody herb that’s the star of the roasted herb flavor when it’s infused through the veggies.
- Single cream: Just enough for creaminess without overwhelming the natural veggie flavors.
- Vegetable stock: Keeps the base flavorful and light.
- Dried sage & Italian herbs: Classic seasoning that complements the roasted veggies perfectly.
- Extra virgin olive oil: For roasting and enhancing the natural sweetness.
- Salt and pepper: To season generously and bring all those layers together.
Variations
I’m a huge fan of tweaking this Roasted Vegetable Soup: Smooth and Creamy Recipe depending on the season or what I have on hand — it’s actually part of what makes it so great. You can make it your own without sacrificing the creamy, comforting vibe.
- Use different veggies: I’ve swapped sweet potatoes for butternut squash or even parsnips, and they all bring a unique sweetness to the soup.
- Make it vegan: Skip the single cream and add a splash of coconut milk or cashew cream for richness.
- Add a bit of spice: When I’m craving warmth, tossing in smoked paprika or a pinch of chili flakes before roasting amps up the flavor beautifully.
- Herb swaps: Sometimes I replace rosemary with thyme or oregano depending on how I’m feeling — both add unique herbaceous notes.
How to Make Roasted Vegetable Soup: Smooth and Creamy Recipe
Step 1: Prep and Roast Your Veggies to Perfection
This is where the magic starts! Begin by preheating your oven to 175°C FAN / 350°F. Grab a large, deep baking tray — if yours isn’t spacious enough, two trays work even better to make sure everything gives off that caramelized roast without steaming. Toss in all your sliced onions, thick pepper strips, sweet potato chunks, tomato wedges, peeled carrots, garlic (skin on!), and rosemary sprigs. Drizzle generously with extra virgin olive oil, then season super well with salt, pepper, Italian herbs, and dried sage.
Use your hands — I love this part because it’s messy but so satisfying — to coat every piece evenly. Pop them in the oven for 25 minutes, then give them a good stir to mix up the caramelizing sides. Roast for another 20-25 minutes until veggies are beautifully browned and soft enough to poke through with a fork without resistance. Keep an eye so nothing burns — you want that deep color but not charcoal.
Step 2: Blend Until Silky Smooth
Once your roast is done, carefully remove the rosemary sprigs and peel the softened garlic cloves from their skins. Transfer all the roasted goodness into a deep saucepan or a large mixing bowl. Pour in your vegetable stock, then reach for your immersion (hand) blender — it’s the easiest way to get this soup smooth and creamy without any fuss or extra equipment.
Blend everything until you get that luscious, creamy texture that coats your spoon just right. If it’s a little thick, add a splash more stock or water until you get your preferred consistency.
Step 3: Stir in Cream and Final Seasoning
To finish, gently mix in the single cream and do a taste check. Sometimes I find I need a tiny pinch more salt or pepper here. This is the last chance to adjust, so don’t hold back! Serve it up warm, and watch how quickly it disappears from the bowl.
Pro Tips for Making Roasted Vegetable Soup: Smooth and Creamy Recipe
- Even Roasting: Splitting veggies onto two trays avoids crowding and helps achieve perfect caramelization instead of steaming.
- Garlic Magic: Roasting garlic with the skin on softens it so it blends into the soup beautifully without any bitter, raw bite.
- Layer Your Roasting: Start with the harder veggies like carrots and sweet potatoes first, then add softer ones halfway through to keep everything tender but not mushy.
- Safe Blending: Use an immersion blender right in the pot or bowl to avoid spills and get a perfectly smooth texture every time.
How to Serve Roasted Vegetable Soup: Smooth and Creamy Recipe
Garnishes
I usually sprinkle a little chopped fresh rosemary or parsley on top for that fresh color pop and a touch of brightness. A drizzle of extra virgin olive oil or even a swirl of crème fraîche makes it look and taste extra special. Sometimes, a few crunchy roasted pumpkin seeds add a fun texture contrast — you’ll love it!
Side Dishes
For sides, crusty bread or garlic ciabatta is my go-to to soak up every last drop. If I’m feeling a bit fancy, I’ll serve with a simple mixed green salad dressed in lemon vinaigrette — it adds a lovely brightness against the warm, creamy soup.
Creative Ways to Present
For a dinner party, I like to serve this soup in warmed white bowls, then drizzle cream in a fun swirl and top with a tiny rosemary sprig. Placing small toasted baguette slices on the side makes it feel extra inviting. I even once served it in little bread bowls, which got rave reviews from my friends!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store any leftovers in an airtight container in the fridge. This soup keeps beautifully for up to 3 days, and honestly, it tastes even better the next day as the flavors meld together.
Freezing
This soup freezes like a dream. I portion it into freezer-safe containers or bags, and it keeps well for up to 3 months. Just make sure to cool it completely before freezing to keep the best taste and texture.
Reheating
I reheat leftover soup gently on the stove over low-medium heat, stirring often so it heats evenly and doesn’t break. If it’s thickened too much in the fridge, adding a splash of stock or water helps bring back the perfect creamy consistency.
FAQs
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Can I use frozen vegetables for this Roasted Vegetable Soup: Smooth and Creamy Recipe?
While fresh veggies give the best caramelization and flavor, you can absolutely use frozen vegetables in a pinch. Just roast them directly if your oven and tray can handle it, but watch closely since frozen veggies release more moisture and might not caramelize quite the same. Alternatively, gently sauté frozen veggies before blending for best results.
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Is there a substitute for single cream in this recipe?
Definitely! If you want a lighter or dairy-free option, coconut milk, cashew cream, or even oat cream work beautifully. Each adds its own twist to the creaminess, so feel free to experiment and find your favorite.
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How can I make this recipe spicier without overpowering the flavors?
Adding a pinch of smoked paprika or a small amount of chili flakes before roasting your veggies adds a lovely warmth that complements the sweetness. Start with a little – you can always add more at the end to taste!
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Why is roasting the vegetables important for this soup?
Roasting caramelizes the natural sugars in the veggies and creates those deep, complex flavors you won’t get from boiling or steaming. It also enhances the texture, giving you a smooth but flavorful soup base.
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Can I make this Roasted Vegetable Soup: Smooth and Creamy Recipe in advance?
Absolutely! In fact, letting the soup sit overnight in the fridge helps the flavors meld beautifully. Just reheat gently before serving and adjust seasoning if needed.
Final Thoughts
This Roasted Vegetable Soup: Smooth and Creamy Recipe is one of those dishes that feels like a warm hug on a plate. I love how versatile it is, how it encourages you to play with whatever veggies you’ve got, and how surprisingly simple it is to get that dreamy, velvety texture. Whether you’re whipping this up on a chilly weeknight or serving it at a weekend gathering, it’s sure to become your go-to comfort food. I can’t wait for you to try it — I genuinely believe you’re going to fall in love with it just like I did!
Print
Roasted Vegetable Soup: Smooth and Creamy Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
This Roasted Vegetable Soup is a smooth and creamy delight, featuring a medley of caramelized vegetables blended into a comforting, flavorful soup. Perfect as a warming starter or light meal, it combines the natural sweetness of roasted carrots, sweet potatoes, peppers, and tomatoes with aromatic herbs and a touch of cream for richness.
Ingredients
Vegetables
- 3 white onions, sliced into thick wedges
- 5 cloves of garlic, skin left on
- 3 mixed peppers, sliced into thick strips
- 500 g sweet potatoes, peeled and sliced into chunks
- 6 salad tomatoes, sliced into thick wedges
- 500 g large carrots, peeled and sliced into chunks
- 5 sprigs of fresh rosemary
Liquids & Dairy
- 100 ml single cream
- 800 ml vegetable stock
Seasonings & Oils
- 1 tsp dried sage
- 2 tsp Italian herb
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the oven and vegetables: Preheat your oven to 175°C FAN / 350°F. Place all the prepared vegetables, along with the extra virgin olive oil, dried sage, Italian herb, salt, and pepper into a large or deep baking tray. Keep the garlic cloves unpeeled and add the rosemary sprigs to the tray.
- Season and coat vegetables: Generously season the vegetables with salt and pepper. Use your hands to thoroughly coat all the veggies in the oil and seasoning to ensure even roasting and flavor development.
- Initial roasting: Roast the vegetables in the oven for 25 minutes. This helps start the caramelization process and cook the harder vegetables evenly.
- Stir and continue roasting: After 25 minutes, take out the tray and stir the vegetables gently to promote even cooking and caramelization. Return the tray to the oven for another 20-25 minutes until the vegetables are nicely caramelized and tender.
- Prepare soup base: Remove the rosemary sprigs and peel the skin off the roasted garlic cloves. Transfer all the roasted vegetables and garlic to a deep saucepan or bowl. Add the vegetable stock to this mixture.
- Blend the soup: Using a hand immersion blender, blend the mixture until smooth and creamy, ensuring there are no large vegetable chunks remaining.
- Finish with cream and seasoning: Stir in the single cream to add richness. Taste the soup and adjust the seasoning with additional salt or pepper if necessary.
- Serve and enjoy: Ladle the soup into bowls and enjoy warm as a comforting and nutritious meal or starter.
Notes
- Start roasting harder vegetables first and add softer ones later if you want to avoid overcooking delicate vegetables, although this recipe roasts all together due to similar cooking times.
- Keep a close eye on the vegetables while roasting to avoid burnt flavors; aim for a lightly smoky caramelization.
- Test if the vegetables are done by poking them with a fork; they should be tender and easily pierced.
- Using an immersion/hand blender directly in the pot or bowl makes blending safe and mess-free.
- If you lack a large baking dish, use two trays to increase surface area and improve caramelization.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
