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A bowl of smooth and creamy roasted vegetable soup with fresh herbs

Roasted Vegetable Soup: Smooth and Creamy

This comforting roasted vegetable soup is incredibly smooth and creamy, packed with savory flavors from perfectly caramelized vegetables. It's a healthy and hearty meal perfect for any season.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 medium Carrots peeled and chopped
  • 2 stalks Celery stalks chopped
  • 1 medium Yellow onion chopped
  • 4 cloves Garlic cloves minced
  • 1 medium Red bell pepper chopped
  • 1 medium Zucchini chopped
  • 2 tbsp Olive oil
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
Soup Base
  • 4 cups Vegetable broth
  • 14.5 oz Canned diced tomatoes undrained
  • 1/2 cup Heavy cream or coconut milk for vegan
  • 1/2 tsp Dried thyme
  • 1/4 tsp Dried rosemary
  • 2 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

  • Baking Sheet
  • Large Pot or Dutch Oven
  • Immersion Blender or Regular Blender

Method
 

Roast Vegetables
  1. Preheat your oven to 400°F (200°C) and spread the chopped carrots, celery, onion, garlic, bell pepper, and zucchini on a baking sheet; toss with olive oil, salt, and pepper.
Simmer Soup
  1. Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, then transfer them to a large pot or Dutch oven and add the vegetable broth, diced tomatoes, thyme, and rosemary.
Blend and Finish
  1. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, allowing flavors to meld, before carefully blending the soup until smooth and creamy using an immersion blender or by transferring batches to a regular blender.
Serve
  1. Stir in the heavy cream and heat through gently without boiling, then taste and adjust seasonings as needed before serving hot, optionally garnished with fresh parsley.

Notes

Feel free to customize with your favorite seasonal vegetables such as sweet potatoes or butternut squash. For a vegan option, use full-fat coconut milk instead of heavy cream to maintain creaminess.