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Bowl of creamy roasted veggie soup with colorful vegetables garnished with herbs

Creamy Roasted Veggie Soup

This comforting soup features a medley of roasted vegetables blended into a smooth and creamy consistency, perfect for a warming meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 large Carrots chopped
  • 1 medium Sweet potato peeled and diced
  • 1 Red bell pepper deseeded and chopped
  • 1 small Yellow onion roughly chopped
  • 3 Garlic cloves peeled
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
Soup Base
  • 4 cups Vegetable broth
  • 1 can Full-fat coconut milk (13.5 oz) or heavy cream
  • 1 tsp Fresh thyme chopped
For Serving
  • Fresh parsley for garnish

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Blender (immersion or standing)
  • Knife
  • Cutting board

Method
 

Prep and Roast
  1. Preheat oven to 400°F (200°C). Toss chopped carrots, sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet; roast for 30-35 minutes until tender and slightly caramelized.
Simmer and Blend
  1. Transfer the roasted vegetables to a large pot, add vegetable broth and fresh thyme, then bring to a simmer for 10-15 minutes.
  2. Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a standing blender.
  3. Stir in the coconut milk or heavy cream, heat gently for a few minutes, and adjust seasoning to taste before serving hot, garnished with fresh parsley.

Notes

For an extra layer of flavor, drizzle with a touch of olive oil and fresh herbs before serving.