Description
This creamy roasted veggie soup is warm, comforting, and packed with flavor from oven-roasted vegetables.
Ingredients
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 small sweet potato, peeled and cubed
1 red bell pepper, chopped
1 zucchini, sliced
1 small onion, quartered
3 cloves garlic, unpeeled
2 tablespoons olive oil
Salt and pepper, to taste
4 cups vegetable broth (low-sodium)
1/2 cup heavy cream or canned coconut milk (optional, for creaminess)
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika (optional)
Fresh herbs for garnish (parsley or thyme)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread carrots, parsnips, sweet potato, bell pepper, zucchini, onion, and garlic on the baking sheet.
Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast for 30–35 minutes, flipping halfway, until vegetables are tender and caramelized.
Let garlic cool slightly, then squeeze roasted garlic cloves from skins.
Transfer all vegetables (including garlic) to a blender or large pot.
Add vegetable broth, thyme, and paprika. Blend until smooth (in batches if needed), or use an immersion blender.
Return to pot (if blended) and stir in cream or coconut milk if using. Simmer for 5 minutes to warm through.
Taste and adjust seasoning. Serve hot, garnished with fresh herbs.
Notes
Customize with any veggies you have on hand like cauliflower, leeks, or butternut squash.
For extra richness, use cream; for dairy-free, use coconut milk or omit entirely.
Freeze leftovers in portions for up to 3 months.
Add a pinch of cayenne or curry powder for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Lunch, Dinner
- Method: Roasted, Blended
- Cuisine: American, Vegetarian
