This roasted vegetable soup uses simple, fresh ingredients and quick steps. You roast mixed vegetables, blend them, and finish with cream or coconut milk. The soup tastes smoky and smooth. It warms the body and fills the kitchen with a good smell.
why make this recipe
This recipe needs few ingredients and little hands-on time. Roasting brings out sweet, deep flavors in the vegetables. You can make it meat-free and add cream or coconut milk for a rich texture. It fits weeknight dinners, light lunches, or for serving guests.
how to make Delicious Roasted Vegetable Soup
Roast the vegetables first so they develop color and sweetness. Sauté onion and garlic to build flavor. Add roasted veg, broth, and smoked paprika, then simmer. Blend the soup until smooth and stir in the cream or coconut milk. Taste and adjust salt and pepper. The whole process stays simple and controlled.
Ingredients :
- 2 cups mixed roasted vegetables (e.g., carrots, bell peppers, zucchini)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for roasting
Directions :
- Preheat your oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened.
- Add the roasted vegetables to the pot along with the vegetable broth and smoked paprika. Simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream or coconut milk, and heat through. Adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.
how to serve Delicious Roasted Vegetable Soup
Serve the soup hot in deep bowls. Add a drizzle of cream, a sprinkle of chopped parsley, or a few croutons on top. For a fuller meal, pair it with a simple salad or a high-protein side like this chicken salad. A warm slice of crusty bread works very well too.
how to store Delicious Roasted Vegetable Soup
Let the soup cool to room temperature. Store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
tips to make Delicious Roasted Vegetable Soup
- Cut vegetables into even pieces so they roast at the same rate.
- Don’t crowd the baking sheet; give vegetables space to brown.
- Use an immersion blender to blend directly in the pot for less clean up.
- Taste before adding cream — you may need only a little.
- For more smoky depth, roast a small piece of tomato or add a roasted red pepper.
variation (if any)
- Make it vegan by using coconut milk instead of heavy cream.
- Add cooked white beans or lentils while blending for extra protein and creaminess.
- Stir in a handful of grated cheese for a richer taste.
- Spice it up with a pinch of cayenne or a swirl of pesto.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw and drain excess water before roasting to avoid a soggy roast. Increase roast time if needed.
Q: Can I skip roasting and cook everything on the stove?
A: You can, but roasting gives a deeper, sweeter flavor. Stove-cooked vegetables will make a milder soup.
Q: How do I make the soup thinner or thicker?
A: Add more broth to thin it. Simmer uncovered to reduce and thicken it. You can also blend in cooked potatoes to thicken naturally.
Q: Is this soup safe to store in the freezer?
A: Yes. Cool fully, portion into freezer-safe containers, and freeze for up to 3 months.
Easy Roast Veg Soup
Ingredients
Vegetable Ingredients
- 2 cups mixed roasted vegetables (e.g., carrots, bell peppers, zucchini)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- as needed Olive oil for roasting
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and lightly browned.
- In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened.
Cooking
- Add the roasted vegetables to the pot along with the vegetable broth and smoked paprika. Simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream or coconut milk, and heat through. Adjust seasoning if necessary.
Serving
- Serve hot in deep bowls, garnished with fresh herbs if desired.