Name: Creamy Roasted Veggie Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 carrots, chopped; 2 medium potatoes, chopped; 1 small head cauliflower, chopped; 1 onion, chopped; 4 garlic cloves, whole; 2–3 tbsp olive oil; 4 cups vegetable broth or chicken broth; 1/2 cup heavy cream or coconut milk (optional); 1 tsp salt; 1/2 tsp black pepper; 1 tsp thyme or rosemary (optional)

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Creamy roasted veggie soup is one of those comforting meals I turn to when I want something warm, nourishing, and packed with flavor. Roasting the vegetables brings out their natural sweetness and depth, and blending them into a velvety soup creates a dish that feels both wholesome and indulgent.

Why You’ll Love This Recipe

I love how simple and cozy this soup is. It uses everyday vegetables, but once roasted and blended with a bit of broth and cream (or a dairy-free alternative), they become something rich and satisfying. This soup is perfect for cold days, lazy weekends, or whenever I want a meal that feels like a warm hug. It’s also easy to customize and great for using up whatever veggies I have on hand.

ingredients

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

Carrots
Potatoes
Cauliflower
Onion
Garlic cloves
Olive oil
Vegetable broth or chicken broth
Heavy cream or coconut milk (optional, for added creaminess)
Salt
Black pepper
Thyme or rosemary (optional)

directions

I preheat the oven to 425°F (220°C).
I chop the carrots, potatoes, cauliflower, and onion into chunks and place them on a baking sheet with whole garlic cloves.
I drizzle everything with olive oil, season with salt, pepper, and herbs if using, and toss to coat evenly.
I roast the veggies for 30–35 minutes, until they’re golden and tender.
I transfer the roasted vegetables to a blender or pot, add broth, and blend until smooth. If I want it extra creamy, I stir in a splash of cream or coconut milk.
I adjust the seasoning and serve it hot, sometimes with a slice of crusty bread on the side.

Servings and timing

This recipe makes about 4 to 6 servings. From start to finish, it takes around 15 minutes of prep time and 35 minutes to roast and blend, so I can have this hearty soup ready in under 50 minutes.

Variations

I sometimes add sweet potatoes, zucchini, or parsnips depending on what I have. If I want a smoky flavor, I include a pinch of smoked paprika or roast the veggies with a touch of cumin. For a lighter version, I skip the cream and stick with just broth. I’ve also tossed in a handful of fresh spinach right before blending for an extra boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup also freezes well for up to 3 months. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally to keep it smooth. If it thickens too much, I just add a bit more broth or water to loosen it up.

FAQs

Can I use frozen vegetables for this soup?

Yes, I’ve used frozen vegetables before when I’m short on time. I just roast them straight from the freezer—no need to thaw.

How can I make this soup vegan?

I skip the cream or use coconut milk or another plant-based alternative. The soup is naturally vegan if I use vegetable broth.

Do I need a blender to make this?

A blender or immersion blender helps get that creamy texture. If I don’t have one, I mash the veggies and stir vigorously for a rustic version.

Can I make this soup ahead of time?

Absolutely. I often make it the day before—the flavors actually deepen as it sits. It’s great for meal prep.

What toppings go well with this soup?

I like to top it with croutons, a swirl of cream or olive oil, chopped herbs, or even a bit of grated cheese if I’m feeling indulgent.

Conclusion

Creamy roasted veggie soup is my go-to when I want something simple, comforting, and full of flavor. It’s an easy way to get more vegetables into my meals while still enjoying something cozy and satisfying. Once I try it, I’ll see just how comforting a bowl of blended roasted goodness can be.

liinaa