Why You’ll Love This Recipe

I love this soup for its cozy texture, deep roasted flavor, and how flexible it is. It’s a great way to use up whatever veggies I have in the fridge. The roasting process brings out natural sweetness and caramelized edges that make the soup feel gourmet with very little effort. Plus, it’s easy to make ahead and freezes beautifully.

Ingredients

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

Carrots
Cauliflower
Sweet potatoes
Onion
Garlic cloves
Olive oil
Salt
Black pepper
Dried thyme or rosemary
Vegetable broth (or chicken broth)
Heavy cream, coconut milk, or cashew cream (optional, for extra creaminess)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I chop the vegetables into even-sized chunks, then toss them with olive oil, salt, pepper, and herbs.
I spread the vegetables in a single layer and roast them for 25–30 minutes, flipping once, until golden and tender.
Once roasted, I transfer the vegetables to a large pot and add the broth.
I bring everything to a simmer for 5–10 minutes, then use an immersion blender to puree until smooth. If I’m using a countertop blender, I blend in batches.
I stir in cream or coconut milk for a silkier finish, adjusting the consistency with more broth if needed.
I taste and adjust seasoning before serving warm, often with a drizzle of olive oil or a sprinkle of fresh herbs.

Servings and timing

This recipe makes about 4–6 servings.

Prep time: 10 minutes
Roast time: 30 minutes
Simmer/blend time: 10 minutes
Total time: 50 minutes

Variations

Sometimes I add parsnips or butternut squash for a different flavor profile. I like using leeks instead of onions for a more delicate taste. When I want a protein boost, I stir in some cooked white beans or lentils before blending. For a spicy twist, I add a pinch of smoked paprika or a dash of red pepper flakes.

storage/reheating

I store the soup in an airtight container in the fridge for up to 5 days. It also freezes well for up to 2 months—I let it cool completely before freezing in portions. When reheating, I warm it gently on the stove or microwave, stirring occasionally. If it thickens in the fridge, I add a splash of broth or water to loosen it up.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, I’ve used frozen veggies in a pinch. I roast them straight from frozen—just give them a little extra time to brown and caramelize.

Is this soup vegan?

It can be. I just skip the cream or use coconut milk or cashew cream instead. The soup is naturally dairy-free unless I choose to add dairy.

How do I make the soup creamier without using cream?

I blend the soup very thoroughly and use starchy veggies like sweet potatoes or carrots. Cashew cream or coconut milk are great dairy-free options too.

Can I use a blender if I don’t have an immersion blender?

Absolutely. I let the soup cool slightly and then blend it in batches in a countertop blender. I’m careful not to overfill the blender to avoid spills.

What’s the best garnish for this soup?

I like topping it with a swirl of cream, chopped herbs, roasted seeds, or even croutons for a bit of texture.

Conclusion

Creamy roasted veggie soup is one of my favorite ways to turn simple ingredients into a satisfying, nourishing meal. It’s flexible, cozy, and packed with deep roasted flavor. Whether I’m meal prepping for the week or looking for a comforting dinner, this soup always hits the spot—and makes my kitchen smell amazing while it cooks.

Creamy Roasted Veggie Soup