Go Back
Adam

Roasted Vegetable Soup – Smooth, Creamy & Full of Cozy Flavor

A bowl of Roasted Vegetable Soup is the perfect way to warm your soul, nourish your body, and enjoy the rich flavors that only roasted vegetables can provide. This recipe turns simple everyday produce into a silky, velvety, deeply flavorful soup that tastes like it came from a gourmet kitchen. Roasting intensifies the natural sweetness of carrots, sweet potatoes, tomatoes, onions, and peppers, creating a beautiful depth of flavor that becomes even richer when blended with herbs, garlic, and a touch of cream. This soup is perfect for winter evenings, cozy weekend meals, meal prep, or anytime you want a smooth, creamy, comforting dish that still feels wholesome and nutrient-rich. It’s naturally vegetarian, full of vitamins, and bursting with roasted goodness. With Italian herbs, sage, fresh rosemary, and garlic, every spoonful tastes layered, aromatic, and incredibly satisfying. This smooth and creamy roasted vegetable soup is easy, flavorful, and comforting — ideal for family dinners, entertaining guests, or prepping warm lunches for the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Roasting Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 500 g carrots large, chopped
  • 500 g sweet potatoes peeled & cubed
  • 3 white onions cut into wedges
  • 6 salad tomatoes halved
  • 3 mixed bell peppers chopped
  • 5 garlic cloves whole
Herbs & Seasonings
  • 2 teaspoons Italian herbs
  • 1 teaspoon dried sage
  • 5 fresh rosemary sprigs
  • Salt & black pepper to taste
Liquids
  • 800 ml vegetable stock
  • 100 ml single cream
Oil
  • 4 tablespoons extra virgin olive oil

Equipment

  • Baking sheet
  • Parchment paper
  • Large soup pot
  • Cutting board
  • Sharp knife
  • Immersion blender or stand blender
  • Wooden spoon
  • Ladle
  • Bowls for serving

Method
 

Step 1 — Prepare vegetables for roasting
  1. Preheat your oven to 400°F (200°C).
  2. Place carrots, sweet potatoes, onions, tomatoes, peppers, and garlic on a large baking sheet lined with parchment.
Step 2 — Season generously
  1. Drizzle with olive oil.
  2. Sprinkle with Italian herbs, dried sage, salt, and pepper.
  3. Add the fresh rosemary sprigs on top.
Step 3 — Roast the vegetables
  1. Roast for 35–45 minutes, stirring once halfway, until vegetables are caramelized and tender.
Step 4 — Transfer to pot
  1. Remove rosemary sprigs.
  2. Transfer all roasted vegetables to a large soup pot.
  3. Pour in the vegetable stock.
Step 5 — Simmer
  1. Bring to a gentle boil, then simmer for 10 minutes to blend flavors.
Step 6 — Blend until smooth
  1. Use an immersion blender to blend the soup into a silky, smooth consistency.
  2. If using a stand blender, blend in batches carefully.
Step 7 — Add the cream
  1. Stir in the single cream and simmer for 2–3 minutes.
Step 8 — Taste & adjust
  1. Add extra salt, pepper, or herbs if desired.
Step 9 — Serve warm
  1. Ladle into bowls and enjoy the rich, creamy roasted flavor.

Notes

🧊 Storage & Reheating
Refrigerator
Store for 4–5 days in sealed containers.
Freezer
Freeze before adding cream for up to 2 months.
Add cream after reheating.
Reheating
Warm gently on low heat, adding broth if thickened.
🥄 Variations
1. Spicy Roasted Vegetable Soup
Add chili flakes or cayenne before roasting.
2. Creamier Version
Add extra cream or a spoonful of cream cheese.
3. Herb-Forward Version
Add thyme, basil, or extra rosemary.
4. Vegan Version
Use coconut milk instead of single cream.
5. Protein Boost
Add cooked chicken or white beans.
6. Smoky Version
Add smoked paprika or roasted red peppers.
7. Chunky Version
Blend only half the soup for texture.
8. Sweet & Savory Mix
Add butternut squash or parsnips.
9. Lemon Herb Finish
Add lemon juice and parsley at the end.
10. Lower-Calorie Version
Skip the cream and add more broth.
❓ 10 FAQs
1. Why roast the vegetables?
Roasting caramelizes them, creating richer flavor and natural sweetness.
2. Can I use different vegetables?
Yes — parsnips, squash, leeks, and turnips are great additions.
3. Can I make it vegan?
Yes — swap the cream for coconut cream.
4. Can I freeze this soup?
Yes — freeze before adding cream.
5. Do I need to peel the sweet potatoes?
Peel for a smoother texture.
6. Can I use fresh herbs?
Yes — fresh rosemary and thyme are beautiful.
7. Can I skip the cream?
Yes — it becomes a lighter, healthy roasted vegetable soup.
8. How do I make it thicker?
Simmer longer or blend in less liquid.
9. Can I make it spicy?
Add chili powder or red pepper flakes.
10. What do I serve with it?
Crusty bread, grilled cheese, or toasted baguette.
🏁 Conclusion
This Roasted Vegetable Soup is a powerful combination of flavor, comfort, and nourishment. With beautifully roasted carrots, tomatoes, onions, peppers, and sweet potatoes blended into a silky, creamy base, each spoonful is rich, aromatic, and deeply satisfying. It’s the perfect winter soup — warm, nutritious, and bursting with roasted goodness.
Whether you're hosting guests, making meal prep for the week, or simply craving a comforting and elegant homemade soup, this recipe delivers bold flavor with minimal effort. Cozy, hearty, and incredibly delicious — this soup is destined to become a favorite.