Creamy Roasted Vegetable Soup

Warm up with this autumn recipe for roasted veggie soup. It's a comforting blend of roasted vegetables and garlic, perfect for chilly days. Easy to make and packed with cozy flavors.

Prep Time10

Cook Time15

Baking Time20

Total Time45

Servings:

Calories: 308kcal

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.

Nutrition