Name: Creamy Roasted Vegetable Soup Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: International
Ingredients: 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; 100 ml single cream; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herb; 4 tbsp extra virgin olive oil; Salt and pepper to taste

Jump to Recipe· 4.9 from 41 reviews

If you’re craving something cozy, nourishing, and bursting with flavor, you’re going to love this Creamy Roasted Vegetable Soup Recipe. It’s the perfect blend of sweet, savory, and herbaceous, making it a go-to when you want comfort food with a wholesome edge. Trust me, once you roast those veggies to caramelized perfection and blend them into a silky smooth soup, you’ll never want to eat any other kind of veggie soup again!

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Why This Recipe Works

Deep Roasting Flavor: Roasting the vegetables brings out their natural sweetness and adds a lovely caramelized depth.
Creamy Texture Without Fuss: Using an immersion blender and a splash of cream gives a smooth, velvety finish you’ll actually enjoy.
Simple, Fresh Ingredients: It relies on pantry staples and fresh produce, so it’s fuss-free and cost-effective.
Flexible and Adaptable: You can easily swap in seasonal veggies or tailor the herbs to your liking.

Creamy Roasted Vegetable Soup, roasted vegetable soup, easy veggie soup, healthy vegetable soup, comforting vegetable soup - A bowl filled with thick, smooth orange sauce sits on a white marbled surface. The sauce shows some specks, likely herbs or spices, and has a swirl of lighter cream creating a small curved pattern on top. A black immersion blender is dipped into the bowl, partially blending the swirl into the sauce. The bowl itself is white, round, and simple, with the sauce evenly filling most of it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Roasted Vegetable Soup Recipe plays a crucial role in building layers of flavor and texture. The sweet potatoes and carrots mellow beautifully, while the toms and peppers keep it bright and fresh. Plus, the herbs and garlic bring in that subtle aromatic magic. Here’s the lowdown on the stars of this soup:

Creamy Roasted Vegetable Soup, roasted vegetable soup, easy veggie soup, healthy vegetable soup, comforting vegetable soup - Flat lay of three thick wedges of white onion, five whole unpeeled garlic cloves with skin on, three thick strips of mixed red, yellow, and orange bell peppers, chunks of peeled sweet potato, six thick wedges of ripe red salad tomatoes, chunks of peeled large carrots, five fresh rosemary sprigs, a small white bowl of single cream, a small white bowl of extra virgin olive oil, a small white bowl of dried Italian herbs, a small white bowl of dried sage, a small white bowl of coarse salt, and a small white bowl of black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White onions: Thick wedges roast down to sweet, tender bites that form the soup’s savory backbone.
Garlic (skin on): Roasting garlic in its skin mellows the bite and adds a nutty, rich flavor once peeled.
Mixed peppers: These add vibrant color and mild sweetness, balancing the earthiness.
Sweet potatoes: Their creamy texture boosts the soup’s body without needing too much cream.
Salad tomatoes: They infuse a subtle acidity and freshness after roasting.
Carrots: Help sweeten and thicken, pairing beautifully with the rosemary.
Fresh rosemary: It adds a piney, fragrant herb note that elevates the flavor profile.
Single cream: Just a splash brings a lovely richness without overpowering the veggies.
Vegetable stock: A light broth to meld everything smoothly together.
Dried sage & Italian herbs: Provide an earthy, herbal warmth that rounds out the soup.
Extra virgin olive oil: For roasting and coating, it helps caramelize the veggies nicely.
Salt and pepper: Essential for seasoning and bringing out the natural flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Creamy Roasted Vegetable Soup Recipe is how easy it is to make your own. Whether you want it a little spicier, dairy-free, or packed with an extra veggie punch, you can tweak it without losing that lovely creamy comfort.

Variation: I once added a handful of roasted pumpkin seeds on top for a little crunch—totally changed the texture and made it even more satisfying.
Dairy-free option: Swap the single cream for coconut cream or a splash of almond milk to keep things creamy but vegan-friendly.
Herbal switch-up: Thyme or tarragon work beautifully if you want a slightly different herbal note.
Extra heat: Throw in a pinch of chili flakes when roasting for a subtle kick that wakes up the flavors.

Step-by-Step: How I Make Creamy Roasted Vegetable Soup Recipe

Step 1: Prep and Roast Your Veggies

Preheat your oven to 175°C FAN (350°F). I like to use a large, deep baking tray so all the veggies spread out nicely and roast instead of steam. Add your onion wedges, garlic cloves (keep the skins on—trust me!), sliced peppers, sweet potatoes, tomatoes, carrots, and fresh rosemary sprigs. Drizzle generously with olive oil, sprinkle with salt, pepper, dried sage, and Italian herbs. Use your hands to mix everything well, making sure each piece is coated — that’s key for great caramelization. Roast for 25 minutes, then stir up all the veggies so they brown evenly, and pop back in for another 20-25 minutes until they’re deeply caramelized and tender.

Step 2: Blend into Creamy Perfection

Once roasted, carefully remove the rosemary sprigs and peel the softened garlic cloves out of their skins—they’ll squish out easily. Add all the roasted veggies and garlic to a deep saucepan or bowl along with your vegetable stock. Grab your immersion blender and puree until the soup is silky smooth with no lumps. If you don’t have one, a regular blender works too, just be cautious blending hot liquids. After blending, stir in the single cream, then taste and adjust seasoning. Sometimes I like a bit more black pepper or a pinch of salt here, depending on how sweet the vegetables ended up. That’s it — your creamy roasted vegetable soup is ready!

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Pro Tips for Making Creamy Roasted Vegetable Soup Recipe

Even Roasting: Use two trays if needed so veggies aren’t crowded — this helps achieve the best caramelization without steaming.
Skin-on Garlic Magic: Roasting garlic with the skin on softens its flavor and prevents it from burning.
Consistency Check: If your soup feels too thick after blending, just add a splash more stock or cream.
Season Gradually: Taste as you go, especially after adding the cream, so you don’t over-salt.

How to Serve Creamy Roasted Vegetable Soup Recipe

Creamy Roasted Vegetable Soup, roasted vegetable soup, easy veggie soup, healthy vegetable soup, comforting vegetable soup - The image shows a bowl filled with thick orange soup that has a smooth, creamy texture. The soup is garnished with a swirl of white cream on top, and sprinkled with small red chili flakes. Two green sprigs of rosemary lay on one side, adding a fresh, natural touch. The soup is served in a white bowl that sits on a white marbled surface, and a spoon with some soup on it rests at the edge of the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a handful of toasted pumpkin seeds on top for crunch — it contrasts beautifully with the silky soup. A drizzle of extra virgin olive oil or a swirl of cream also adds a lovely finishing touch. Fresh herbs like chopped parsley or thyme give a fresh, green pop of color and bright flavor every time.

Side Dishes

Pair this soup with crusty sourdough bread or garlic toast for dipping, and maybe a light salad if you want some greens. For a heartier meal, my favorite side is a simple grilled cheese sandwich — the melty cheese and roasted veggies combo is a total winner.

Creative Ways to Present

For a dinner party, I like serving the soup in little espresso cups or mini jars for individual portions — it feels cozy and special. Garnishing with edible flowers can also elevate the presentation for festive occasions, turning a humble soup into something you’d be proud to serve.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. I find letting it cool before sealing helps keep the flavor bright. Whenever possible, I leave the cream out until reheating so it tastes fresher.

Freezing

This Creamy Roasted Vegetable Soup Recipe freezes beautifully. I portion it into freezer-safe containers leaving some headspace because it will expand. When thawing, I do it in the fridge overnight for best texture.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently. If it’s too thick or seems dry, I add a splash of water, stock, or cream to bring the texture back. Avoid boiling to keep the cream from splitting.

FAQs

Can I make this soup vegan?

Absolutely! Simply replace the single cream with a plant-based alternative like coconut cream or cashew cream, and use vegetable stock without any animal products. The soup will still be rich and satisfying.
What if I don’t have an immersion blender?

No worries! You can carefully transfer roasted veggies and stock to a standard blender in batches. Blend until smooth, then return to the pot to add cream and adjust seasoning. Just be cautious blending hot liquids to avoid splatters.
Can I prepare the vegetables ahead of time?

Yes, you can chop and store the vegetables in the fridge a day before roasting, but for the best flavor and texture, roasting just before blending is ideal. Prepping ahead saves time without compromising much on taste.
How do I avoid bitter flavors when roasting vegetables?

Keep an eye on your veggies during roasting and stir them halfway through so nothing burns. Aim for a golden caramelization rather than charred black spots — this balance brings out sweet, complex flavors.
Can I use frozen vegetables for this soup?

While fresh veggies yield the best texture and flavor when roasted, you can use frozen ones if you’re in a pinch. Just roast them a bit longer and be mindful of excess moisture that could make blending watery.

Final Thoughts

This Creamy Roasted Vegetable Soup Recipe is one of those dishes I keep coming back to because it’s so forgiving yet delicious. It makes me feel warm and cozy on chillier nights, and the process of roasting and blending feels like a little kitchen therapy. If you’re looking for a recipe that’s simple, nourishing, and totally comforting, grab your veggies, fire up the oven, and dive in. I promise you’ll love the results as much as I do.

Creamy Roasted Vegetable Soup Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste