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Roasted Vegetable Soup

Easy Roasted Vegetable Soup Recipe - Creamy & Smoky.
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This delicious roasted vegetable soup features caramelized root vegetables that create deep, smoky flavors. Blended smooth with cream for perfect comfort food.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and chopped into 1-inch chunks
  • 2 medium onions, quartered
  • 3 large carrots, peeled and chopped into 1-inch pieces
  • 2 medium parsnips or other root vegetables, chopped
  • 2–3 whole garlic cloves, unpeeled
  • 2–3 fresh rosemary sprigs
  • 3–4 tablespoons olive oil for roasting
  • Salt and black pepper to taste
  • 4 cups vegetable stock or chicken stock, plus more as needed
  • 1/2 cup single cream or heavy cream
  • Optional: fresh herbs for garnish

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Place sweet potatoes, onions, carrots, parsnips, and whole unpeeled garlic cloves on a large baking sheet. Add rosemary sprigs among the vegetables.
  3. Drizzle with 3-4 tablespoons olive oil and season very well with salt and black pepper. Use hands to toss and coat all vegetables thoroughly.
  4. Roast in oven for 25 minutes, then stir vegetables and return to oven for another 20-25 minutes until nicely caramelized and fork-tender. Total roasting time is 45-50 minutes.
  5. Remove rosemary sprigs and peel skin from roasted garlic cloves. Transfer all roasted vegetables to a deep saucepan and add 4 cups stock.
  6. Use an immersion blender to blend until completely smooth. If using a regular blender, work in batches carefully, allowing steam to escape.
  7. Stir in cream and taste to adjust seasoning. Add more stock if too thick. Heat gently until warmed through. Garnish with fresh herbs if desired and serve.

Notes

  • Cut vegetables into uniform 1-inch chunks for even roasting. Use two baking trays if needed to prevent overcrowding and steaming.
  • Don’t skip the roasting step – this is where the deep caramelized flavors develop that make this soup special.
  • Soup can be made ahead and tastes even better the next day as flavors deepen.
  • For dairy-free version, substitute coconut milk for cream.

Nutrition

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