Perfect for autumn, this comforting roasted vegetable soup blends fresh veggies into a rich, smooth texture. Easy to make and endlessly customizable!
🍲 Serves 4 | 🌱 Vegan adaptable | 🧊 Freezer-friendly
Creamy roasted vegetable soup with caramelized onions, carrots, and potatoes. Naturally sweet, velvety smooth, and packed with autumn flavors. Ready in 45 minutes!
Pair It With:
🥬 Garlic Sautéed Green Beans – Light, flavorful side
🌶️ Stuffed Bell Peppers – Veggie-packed main
More Cozy Soup Recipes:
🌱 Vegan Lentil Soup – Another plant-based comfort bowl
🍗 Homestyle Chicken Soup – Classic comfort in a bowl
🥣 Yogurt Potato Soup – Creamy & tangy twist
🍜 15-Minute Miso Noodle Soup – Quick umami fix
🌱 Traditional Romanian Bean Soup – Hearty plant-based option
All easy, warming, and perfect for chilly nights!
To make it vegan, skip the Parmesan or use dairy-free alternatives. To make it gluten-free, omit the croutons or use GF bread. This is an easy crowd-pleaser for all diets!
💗 Why This Recipe Works
🍲 Weeknight hero – Ready fast with pantry staples
👩🍳 Effortless – Chop, roast, and blend (no fancy skills needed)
🍽️ Family-approved – Kids gobble up the sweet veggie taste
🥕 Health perks – Low-calorie, nutrient-packed, no hidden junk
🧊 Meal-prep magic – Tastes even better reheated
💭Expert Tips
- Uniform chops = even roasting.
- Don’t skimp on salt – roasted veggies need seasoning!
- Blend while hot for silky texture (immersion blender = fewer dishes).
- Add creaminess - Stir in coconut milk or white beans after blending.
🥘 Ingredients
*See the recipe card for complete information on ingredients and quantities.
♻️ Substitutions
- Red onions: Use shallots or yellow onion.
- Red pepper: Substitute with green bell pepper.
- Yellow or orange pepper: Use additional red or green bell pepper.
- Carrots: Substitute with parsnips or sweet potatoes.
- Sweet potatoes: Use regular potatoes or butternut squash.
- Parsnips: Substitute with more carrots or celery stalks.
- Potato: Use sweet potato or turnip.
- Cherry tomatoes or large tomatoes: Substitute with canned diced tomatoes or grape tomatoes.
- A whole head of garlic: Use minced garlic or garlic powder.
- Dried basil: Substitute with dried oregano or dried thyme.
- Parmesan cheese: Use Pecorino Romano or nutritional yeast for a dairy-free option.
- Olive oil: Substitute with avocado oil or melted coconut oil.
- Fresh basil leaves: Use fresh parsley or fresh cilantro for garnish.
- Croutons: Substitute with toasted bread cubes or baked pita chips.
📋 Variations
- Stir in coconut milk, cashew cream, or Greek yogurt (non-vegan) (the most popular version!)
- Add smoked paprika + extra roasted garlic (a rich, smoky twist)
- Fresh rosemary or thyme + a splash of lemon juice (bright and fresh)
- Mix in chickpeas or white beans (makes it extra hearty)
- Add cayenne or hot sauce (a spicy kick—highly requested!)
👩🍳 How to Make Creamy Vegetable Soup
Warm, comforting & easy! Packed with fresh veggies, blended to silky perfection. Perfect for chilly days.
👉 Step-by-step photos are included!
Step 1: Chop the vegetables and tomatoes and add them with garlic to a baking sheet. Drizzle with olive oil, season, and toss to coat.
Step 2: Roast in the preheated oven until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
Step 3: Cool the roasted vegetables, add them to a pot with garlic and broth, stir in basil, and cook for 15 minutes.
Step 4: Blend the soup until smooth with an immersion blender or in batches with a regular blender. Adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh basil leaves and serve with croutons. Use my 3-ingredient, no-knead bread recipe to make homemade croutons.
Pro tip: Double the batch—it freezes perfectly for lazy days!
❓ Creamy Vegetable Soup FAQs
Method:
Sauté veggies and potatoes in oil until slightly soft (3-5 mins).
Add stock, simmer 10-15 mins until tender.
Blend smooth, season to taste.
Serve with crème fraîche and herbs. Freezes well for 1 month.
Use Stale Bread: Tear a few slices into pieces and let them soak in a cup or two of hot soup before blending them in for a creamier texture.
Mix in Yogurt: Plain yogurt adds creaminess, similar to cream, but with a lighter touch—great for soups like avocado soup.
You can substitute milk for heavy cream, but the texture and taste will be slightly different.
Greek yogurt can replace heavy cream in sauces and soups using a 1:1 ratio, but it's not the best option for baking or whipping.
To store soup properly:
Cool First: Let it cool before transferring to containers.
Refrigerate: Keep it in an airtight container in the fridge for up to 4-5 days.
Freeze: Store in airtight containers or bags for up to 3 months.
Reheat: If frozen, thaw in the fridge first, then reheat on the stove or in the microwave.
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Creamy Roasted Vegetable Soup
Equipment
- Immersion Blender or Blender
Ingredients
- 2 red onions medium
- 1 red pepper
- 1 pepper yellow or orange
- 3 carrots medium
- 2 sweet potatoes medium
- 2 parsnips
- 1 potato
- 20 cherry tomatoes or 4 large tomatoes
- 1 whole head of garlic
- Salt pepper, and paprika (to taste)
- 1 teaspoon dried basil
- 50 ml olive oil about 3.4 tbsp
- 4 cups vegetable broth
- Fresh basil leaves for garnish
- Croutons for serving
Optional
- 100 g Parmesan cheese about 1 cup, grated
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Vegetables: Peel and chop the red onions, red pepper, yellow or orange pepper, carrots, sweet potatoes, parsnips, and potato into bite-sized pieces. Wash the cherry tomatoes ( cut large tomatoes into chunks). Cut the head of garlic in half and add it to the baking sheet along with the vother egetables.2 red onions, 1 red pepper, 1 pepper, 3 carrots, 2 sweet potatoes, 2 parsnips, 1 potato, 20 cherry tomatoes, 1 whole head of garlic
- Drizzle olive oil over the vegetables and garlic. Sprinkle with salt, pepper and paprika. Toss everything to coat evenly.Salt, 50 ml olive oil
- Roast Vegetables: Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.
- Once roasted, let the vegetables cool slightly. Squeeze the roasted garlic cloves out of their skins and transfer them to a large pot. Add the roasted vegetables and enough vegetable broth (about 4 cups) to cover the veggies. Stir in 1 teaspoon of dried basil. Cook for 15 minutes.4 cups vegetable broth, 1 teaspoon dried basil
- Blend and Season: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender. Adjust seasoning with additional salt and pepper if needed. Stir in the grated Parmesan cheese if you choose to use it.
- Serve: Ladle the soup into bowls. Garnish with fresh basil leaves, more olive oil and croutons for added crunch. Enjoy your homemade roasted veggie soup!
Video
Notes
- Cut vegetables into uniform pieces to ensure even cooking and a consistent texture.
- Sauté onions, garlic, and other aromatics first to enhance the flavor base before adding the veggies.
- For a creamy texture, blend the soup using an immersion blender or regular blender. Blend in batches if necessary.
- If the soup is too thick, add extra broth or water to adjust the consistency to your liking.
- Taste and season with salt, pepper, and herbs like thyme or rosemary. Fresh herbs work best when added toward the end of cooking.
- Stir in cream or coconut milk at the end to keep the soup rich and smooth.
- Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove, adding a splash of broth if it thickens too much.
Swathi says
Roasted creamy vegeable soup is so yummy. I tried with some homemade sourdough bread.
Marie-Pierre says
My family loved this! It's great to fill up on vitamins on a cold winter night!
Liz says
So easy to make and just delicious on a chilly night!!!
Nicole says
This vegetable soup was so delicious!! It was easy to throw everything together and follow this recipe. I will definitely be making throughout the fall.
DK says
This Roasted Vegetable Soup was an absolute delight! It was such a creamy and comforting meal. Perfect for last night's chilly evening.
Swathi says
Roasted vegetable soup is delicious, I enjoyed with sourdough bread. Yummy comfort meal.
Bernice says
Great timing! All the veggies in my garden are starting to ripen and this is such a great way to use them up. Plus, it freezes well and we'll have nutritious soup all winter long.
Juyali says
Love, love, love this recipe. So comforting yet it feels light. If comfort had a flavor, it would be this Soup—simple, wholesome, and full of goodness. I love soups and this will def be in my fall recipe rotation. Thanks!!
Shelly says
My family loved this comforting soup. 🙂
Nicole says
This vegetable soup is so delicious! It is packed with flavor and so comforting. It was very easy to prepare and I will definitely be making it again.
JC says
What a delicious, comforting soup. We loved it!
Liz says
Roasting the veggies really upped the flavor!! We loved this soup and will be making it again!
Nicole Kendrick says
This is some delicious soup! Roasting the vegetables really brings out their natural sweetness and deepens the flavor. I served this with homemade croutons, and we absolutely loved it.