Name: Roasted Vegetable Soup: Smooth and Creamy Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: International
Ingredients: 3 white onions, sliced into thick wedges; 5 cloves of garlic, skin left on; 3 mixed peppers, sliced into thick strips; 500 g sweet potatoes, peeled and sliced into chunks; 6 salad tomatoes, sliced into thick wedges; 500 g large carrots, peeled and sliced into chunks; 5 sprigs of fresh rosemary; 100 ml single cream; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herb; 4 tbsp extra virgin olive oil; Salt and pepper, to taste

Jump to Recipe· 4.3 from 21 reviews

There is something truly comforting and satisfying about a warm bowl of soup that feels both hearty and elegant, and this Roasted Vegetable Soup: Smooth and Creamy Recipe fits the bill perfectly. It’s a vibrant symphony of roasted veggies, slowly caramelized to bring out their natural sweetness and depth, then blended into a luxuriously smooth and creamy texture that feels like a warm hug on a chilly day. Whether you’re looking for a cozy lunch or an impressive but simple starter for dinner, this soup is an absolute winner every time.

Ingredients You’ll Need

The image shows two metal baking trays on a white marbled surface, filled with colorful roasted vegetables. Each tray has roughly three layers mixed together: large pieces of orange carrots, chunks of red and yellow bell peppers, quartered red tomatoes, and slices of white onion. Sprigs of fresh green rosemary are scattered on top, giving a textured look. The tray on the left contains raw vegetables with bright and fresh colors, while the tray on the right holds cooked vegetables where the colors are deeper, darker, and slightly charred, with a soft, cooked texture visible. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are at the heart of this soup, but each one plays a crucial role in building layers of flavor, texture, and color that make it so irresistible. These fresh veggies and herbs roast to perfection, creating a rich base before we add the final creamy touch.

White onions: Sliced into thick wedges, they caramelize beautifully and add natural sweetness.
Garlic cloves: Roasted with the skin on to mellow and deepen the flavor without bitterness.
Mixed peppers: Provides a burst of vibrant color and a subtle, juicy sweetness.
Sweet potatoes: Their creaminess and natural sugars give body and warmth to the soup.
Salad tomatoes: Sliced thick, they roast down to add an earthy, tangy richness.
Large carrots: Peeled and chunky for a sweet, tender bite when blended smooth.
Fresh rosemary sprigs: A fragrant herb that infuses the soup with woodsy, pine notes.
Single cream: Added at the end for that dreamily silken mouthfeel.
Vegetable stock: The flavorful liquid base that brings all the roasted goodness together.
Dried sage: Offers an earthy, slightly peppery aroma to deepen the flavor profile.
Italian herb: A blend that adds Mediterranean flair and complexity.
Extra virgin olive oil: Essential for roasting and enhancing the veggies' golden caramelization.
Salt and pepper: To season and bring out every subtle layer of taste.

How to Make Roasted Vegetable Soup: Smooth and Creamy Recipe

Step 1: Preheat and Prepare to Roast

First things first, get that oven warmed up to 175°C FAN (350°F). While it heats, you can begin prepping your vegetables – thick wedges and chunks are key here because they hold their shape and develop beautiful caramelized edges without turning to mush.

Step 2: Toss with Olive Oil and Seasoning

Grab a large, deep baking tray and load up all those veggies along with your whole garlic cloves still in their skins and the rosemary sprigs for that fragrant touch. Drizzle generously with extra virgin olive oil, sprinkle the dried sage and Italian herbs, then season lavishly with salt and pepper. The magic happens when you use your hands to mix everything thoroughly, making sure every piece is coated to the last bit with oil and seasoning.

Step 3: Roast to Caramelized Perfection

Now, pop the tray into the oven. Roast for 25 minutes, then pull out the tray for a good stir to ensure even cooking and caramelization. Return it to the oven for a further 20 to 25 minutes until the vegetables are gloriously golden, tender, and bursting with roasted sweetness.

Step 4: Blend into a Creamy Dream

Once roasted, remove the rosemary sprigs—don’t forget those—and peel off the softened garlic skins. Transfer everything to a deep saucepan or large bowl, pour in the vegetable stock and whip out your hand blender. Blitz everything until your soup is perfectly smooth and velvety, capturing all those roasted flavors in one bowl.

Step 5: Finish with Cream and Adjust Seasoning

To finish, stir in the single cream, which adds that luscious, silky texture and softens any lingering sharpness. Taste and tweak your seasoning with salt and pepper if needed. It’s ready to serve, and trust me, once you try this Roasted Vegetable Soup: Smooth and Creamy Recipe, you’ll want to keep it in your regular rotation.

How to Serve Roasted Vegetable Soup: Smooth and Creamy Recipe

A bowl filled with one smooth layer of thick orange soup that shows small bits of herbs and spices inside. On top, a swirl of white cream circles inward near the edge and the middle, decorated with small red pepper flakes scattered unevenly. A small green rosemary sprig rests on the left side, slightly angled. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your soup presentation with simple garnishes that add pops of color and texture. A drizzle of extra virgin olive oil, a few fresh rosemary leaves, or a sprinkle of toasted pumpkin seeds can add delightful contrasts. A swirl of cream or a dollop of crème fraîche also creates a pretty swirl and extra richness.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm sourdough for dipping. For a more filling meal, serve alongside a crisp green salad or a sharp cheese plate to balance the comforting creaminess of the soup.

Creative Ways to Present

Think outside the bowl to impress your guests! Serve the soup in mini bread bowls hollowed out for edible containers. Or use rustic mugs for a casual lunch vibe. Garnish with finely chopped herbs or microgreens for a fresh, gourmet finish that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days in an airtight container. The flavors deepen overnight, so leftovers often taste even better the next day.

Freezing

If you want to enjoy this soup later, it freezes like a dream. Pour it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months and thaw quickly when you’re ready.

Reheating

When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of water or stock if it’s too thick after freezing. Avoid boiling to keep that smooth, creamy texture intact.

FAQs

Can I use other vegetables for this soup?

Absolutely! Roasted vegetable soup is highly versatile. Feel free to swap or add vegetables like zucchini, parsnips, or butternut squash to suit your taste or what you have on hand.

Do I have to use cream? Can I make this dairy-free?

You can omit the cream or replace it with coconut milk or cashew cream for a delicious dairy-free alternative that keeps the soup smooth and velvety.

What if I don’t have a hand blender?

No worries! You can use a regular blender in batches or a food processor. Just be careful when blending hot liquids—work slowly and cover loosely to let steam escape.

How long does it take to roast the vegetables?

The total roasting time is about 45 to 50 minutes to achieve the perfect caramelization and tenderness that build the soup’s incredible flavor.

Can I make this soup spicy?

Definitely! Add a pinch of chili flakes or a dash of smoked paprika when tossing the vegetables in oil for a gentle kick that complements the sweet roasted flavors.

Final Thoughts

This Roasted Vegetable Soup: Smooth and Creamy Recipe is a brilliant way to celebrate simple vegetables in a bowlful that’s bursting with flavor, warmth, and comforting textures. It’s an inviting dish that’s as satisfying for a cozy night in as it is impressive for sharing with friends. I truly hope you give this recipe a try and make it your go-to soup for any season—you’re going to love the deep, roasted richness and silky smooth finish that keeps you coming back for more!