Creamy Roasted Veggie Soup Recipe

This Creamy Roasted Veggie Soup is the perfect cozy meal that transforms simple vegetables into something extraordinary. I stumbled upon this recipe during a particularly cold winter when I had a fridge full of random vegetables that needed using up, and it has become my go-to comfort food ever since.

There is something magical about roasting vegetables before turning them into soup. The oven works its magic, caramelizing the natural sugars and creating deep, earthy flavors you simply cannot achieve by boiling. When you blend those golden roasted veggies with creamy coconut milk, you get a velvety smooth soup that tastes like you spent hours in the kitchen. The best part? It only requires about 10 minutes of active prep time, and the oven does most of the work while you relax. This roasted vegetable soup has converted even the pickiest eaters in my family, and I have served it to both vegans and dairy lovers who all ask for seconds.

What You Need for This Roasted Veggie Soup

Before you start making this creamy roasted veggie soup, let me share my top ingredient tips. I always roast my garlic whole because it becomes sweet and spreadable, adding incredible depth to the soup. Pro tip: use the ripest tomatoes you can find for maximum sweetness.

• 6 tomatoes (plum or roma), cut in half
• 2 zucchinis, cut in half horizontally and vertically
• 2-3 carrots, cut in half and chopped into 2-3 inches
• 1 bell pepper, cut in half or keep whole
• 1 onion, roughly chopped into 4 pieces or so
• 1 bulb garlic, top cut off to expose cloves
• 3 cups vegetable broth (I prefer low sodium so I can control the salt)
• 1 (13.5 oz) can coconut milk (full fat gives the best creamy texture, shake can before opening)
• 3-4 tablespoons olive oil for roasting the veggies
• Salt and black pepper to taste
• Fresh basil leaves for serving

Equipment needed: Large rimmed baking sheet, blender or immersion blender, large soup pot

How to Make Creamy Roasted Veggie Soup

Step 1: Preheat your oven to 425°F. Position your oven rack in the center for even heat distribution. This high temperature is essential for getting that beautiful caramelization on your vegetables.

Step 2: Roughly chop your 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Do not worry about perfect cuts here. Slice about 1/4 inch off the top of the garlic bulb to expose all the cloves. The rustic chop actually helps create varied textures in the final soup.

Step 3: Transfer all the veggies onto your baking sheet. Drizzle with 3-4 tablespoons of olive oil, making sure to drizzle some directly onto the exposed garlic cloves too. Use your hands to toss and coat everything evenly, then arrange vegetables in a single layer for even roasting. Bake for 35-40 minutes. You will know they are ready when the edges are deeply golden brown with some dark caramelized spots and your kitchen smells absolutely amazing.

Step 4: Let the roasted vegetables cool for 5 minutes so they are safe to handle. Squeeze the soft, caramelized garlic cloves out of their papery skins directly into your blender. They should slip right out. Add all the other roasted vegetables and the 3 cups of vegetable broth to the blender. If you are using an immersion blender, put everything directly into a large pot. Blend until completely smooth and creamy, about 1-2 minutes. Pro tip: start on low speed and gradually increase to avoid hot soup splatters. If using a regular blender, remove the center cap and cover with a kitchen towel to let steam escape.

Step 5: Pour the blended soup into a large pot if you used a regular blender. Simmer over medium-low heat for 3-5 minutes to let the flavors meld. Turn off the heat and stir in the entire can of coconut milk. Do not worry if the coconut milk looks separated in the can, this is normal. Just stir it well into the hot soup until fully incorporated. The soup will transform into a luxurious, velvety texture.

Step 6: Taste and adjust seasoning. Start by adding 1/2 teaspoon of salt, then taste and add more if needed. The amount will depend on how salty your vegetable broth is. Add freshly cracked black pepper to taste. Serve in bowls topped with freshly cracked black pepper and torn basil leaves. The fresh basil adds a bright pop that cuts through the richness beautifully.

Best Pairings for Roasted Veggie Soup

This creamy roasted veggie soup pairs wonderfully with crusty, hearty breads that can soak up every last drop.

Crusty Sourdough Bread: The tangy flavor and chewy texture complement the sweet roasted vegetables perfectly, making it ideal for dipping.

Garlic Bread: Who can resist warm, buttery garlic bread alongside this soup? The garlic flavors echo what is already in the roasted veggie soup.

Simple Green Salad: A light arugula or mixed greens salad with lemon vinaigrette provides a fresh, peppery contrast to the rich, creamy soup.

Avocado Kale Salad: If you want to keep things plant-based, this pairing offers healthy fats and extra nutrients while keeping the meal satisfying.

Grilled Cheese Sandwich: For ultimate comfort food vibes, serve this soup with a classic grilled cheese for dipping. The combination is pure cozy perfection.

More Wholesome Soup Recipes to Warm Your Table

This creamy roasted veggie soup pairs beautifully with other nourishing soups that offer different flavor profiles and nutritional benefits. For a protein-packed option, try the hearty Easy Taco Soup Recipe with its bold Mexican spices and 22g of protein per serving, or the comforting High Protein Chicken Pot Pie Soup that delivers 25g of protein in every creamy bowl.

If you’re looking for more plant-based variety, the Spinach Lentil and Butter Bean Soup offers earthy lentils and creamy beans with warming spices. For an elegant Mediterranean-inspired meal, pair this roasted veggie soup with the Mediterranean Orzo Soup featuring tender pasta, kale, and fresh herbs in a Parmesan-infused broth.

Storage and Reheating Tips

I recommend storing this creamy roasted veggie soup in airtight glass containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each. If the soup has thickened too much in the fridge, simply add a splash of vegetable broth or water to reach your desired consistency. The soup will naturally thicken as it sits because the vegetables continue to absorb liquid.

Pro tip: this roasted veggie soup freezes beautifully for up to 3 months. I portion it into freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating for best results. The texture stays wonderfully creamy even after freezing.

Common Questions About Roasted Veggie Soup

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