Name: Creamy Roasted Vegetable Soup Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: International
Ingredients: 3 white onions, sliced into thick wedges; 5 cloves of garlic, skin left on; 3 mixed peppers, sliced into thick strips; 500 g sweet potatoes, peeled and sliced into chunks; 6 salad tomatoes, sliced into thick wedges; 500 g large carrots, peeled and sliced into chunks; 5 sprigs of fresh rosemary; 100 ml single cream; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herb; 4 tbsp extra virgin olive oil; Salt and pepper to taste

Jump to Recipe· 4.6 from 28 reviews

If you’re after a cozy meal that warms you from the inside out, then you’re going to absolutely love this Creamy Roasted Vegetable Soup Recipe. It’s like all your favorite roasted veggies got together to throw a flavor party, then danced their way into a velvety, satisfying soup. Trust me, once you try this, it’ll become your go-to for both easy weeknights and impressing guests without breaking a sweat. So, grab your roasting pan and let’s dive into what makes this soup so darn irresistible!

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Why This Recipe Works

Perfect Caramelization: Roasting the vegetables brings out a natural sweetness and deep flavor that’s the heart of this soup.
Creamy Texture: Adding single cream right after blending keeps the soup luxuriously smooth without overpowering the veggies.
Simple, Honest Ingredients: Only pantry staples and fresh produce combine here for a wholesome, fuss-free meal.
Flexible and Friendly: It’s easy to tweak for what you have on hand or your taste – no fancy gadgets necessary!

Creamy Roasted Vegetable Soup, roasted vegetable soup, easy healthy soup, veggie soup recipe, comforting vegetable soup - A bowl filled with thick, smooth orange sauce sits on a white marbled surface. The sauce shows some specks, likely herbs or spices, and has a swirl of lighter cream creating a small curved pattern on top. A black immersion blender is dipped into the bowl, partially blending the swirl into the sauce. The bowl itself is white, round, and simple, with the sauce evenly filling most of it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here are a beautiful medley of vegetables chosen for their roasting qualities, resulting in a bold sweet and earthy flavor. I love the mix of white onions and garlic for that aromatic base, while sweet potatoes and carrots offer that hearty creamy note once blended. Plus, the fresh rosemary adds just the right herbal touch to brighten everything up. When you shop, look for vibrant veggies – the fresher, the more flavorful.

Creamy Roasted Vegetable Soup, roasted vegetable soup, easy healthy soup, veggie soup recipe, comforting vegetable soup - Flat lay of three thick wedges of white onion, five whole unpeeled garlic cloves with skin on, three thick strips of mixed red, yellow, and orange bell peppers, chunks of peeled sweet potato, six thick wedges of ripe red salad tomatoes, chunks of peeled large carrots, five fresh rosemary sprigs, a small white bowl of single cream, a small white bowl of extra virgin olive oil, a small white bowl of dried Italian herbs, a small white bowl of dried sage, a small white bowl of coarse salt, and a small white bowl of black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White onions: Thick wedges mean they roast slowly, becoming sweet without turning mushy.
Garlic (skin on): Roasting garlic with the skin traps moisture and mellows its sharpness, creating a buttery garlic flavor.
Mixed peppers: They add bold color and a slightly smoky sweetness.
Sweet potatoes: Their natural sugars caramelize beautifully, enriching creaminess in the soup.
Salad tomatoes: They provide acidity to balance richness and deepen flavor complexity.
Carrots: Earthy sweetness that blends smoothly for body and texture.
Fresh rosemary: Aromatic and piney, it elevates the soup with a subtle herbal kick.
Single cream: For ultimate creaminess—adds richness without heaviness.
Vegetable stock: It’s the base that ties the veggies together without overpowering.
Dried sage & Italian herbs: Provide warm, savory notes to round out the soup.
Extra virgin olive oil: Helps veggies roast properly while adding smooth, fruity undertones.
Salt and pepper: Essential to bring out each ingredient’s flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big believer in tweaking this Creamy Roasted Vegetable Soup Recipe based on what you love or what’s in season. Over time, I’ve found that slight adjustments make it feel brand new every few weeks, and it keeps dinner exciting. Don’t be afraid to experiment with herbs or swap veggies—you’ll discover your own signature version in no time.

Variation: Once, I swapped sweet potatoes for butternut squash for a subtly nuttier taste – it turned out great and just as creamy.
Dietary tweak: Omit the cream and add a splash of coconut milk if you want a dairy-free version, still silky but with an exotic twist.
Seasonal change: In late summer, I love adding roasted zucchini or corn for extra sweetness and texture.
Spice kick: A dash of smoked paprika or a pinch of chili flakes gives a smoky warmth that’s amazing if you like a little heat.

Step-by-Step: How I Make Creamy Roasted Vegetable Soup Recipe

Step 1: Prepping and Roasting the Veggies

Start by preheating your oven to 175°C FAN / 350°F—this moderate heat is perfect for caramelizing without burning. Toss your sliced onions, garlic with skin on, peppers, sweet potatoes, tomatoes, and carrots in a large deep baking dish, drizzle generously with extra virgin olive oil, and sprinkle all over with salt, pepper, dried sage, and Italian herbs. Don’t skimp on salt here; it helps coax out the flavors as the veg roast. Add rosemary sprigs for that fragrant, piney note. Use your hands to mix everything well—it’s the best way to ensure every piece gets cozy with the oil and seasoning.

Step 2: Roast and Stir for Perfect Caramelization

Pop the tray into your preheated oven for 25 minutes, then give the vegetables a good stir to help them brown evenly. Return the tray and roast for another 20 to 25 minutes until everything looks beautifully caramelised—deep golden edges, softened chunks, and that irresistible roasted aroma. If your baking dish isn’t roomy, try splitting between two trays to avoid steaming the veggies, which kills those gorgeous roasted notes.

Step 3: Blend and Finish with Cream

Remove the rosemary sprigs and peel the softened garlic cloves—it slips right out. Transfer all the roasted veggies and garlic to a large saucepan or bowl, add your vegetable stock, then blend with a hand or immersion blender until it’s irresistibly smooth. Pour in the single cream and stir gently, then taste for seasoning—add a pinch more salt or pepper if needed. Now you’ve got that silky, luscious texture that really makes this Creamy Roasted Vegetable Soup Recipe sing.

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Pro Tips for Making Creamy Roasted Vegetable Soup Recipe

Roast on Multiple Trays: If your roasting pan is crowded, spread veggies across two baking sheets – it’s the secret to caramelization, not steaming.
Keep Garlic in the Skin: Roasting garlic whole softens the flavor and avoids bitterness – just squeeze out roasted cloves for a mellow sweet garlic punch.
Use a Hand Blender: It keeps things simple, easy to control, and you avoid mess that traditional blenders can cause with hot liquids.
Don’t Rush the Roast: Patience pays off here—a slower roast at moderate heat deepens flavor without burning the edges.

How to Serve Creamy Roasted Vegetable Soup Recipe

Creamy Roasted Vegetable Soup, roasted vegetable soup, easy healthy soup, veggie soup recipe, comforting vegetable soup - The image shows a bowl filled with thick orange soup that has a smooth, creamy texture. The soup is garnished with a swirl of white cream on top, and sprinkled with small red chili flakes. Two green sprigs of rosemary lay on one side, adding a fresh, natural touch. The soup is served in a white bowl that sits on a white marbled surface, and a spoon with some soup on it rests at the edge of the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my bowls with a drizzle of extra virgin olive oil and a sprinkle of freshly cracked black pepper. Sometimes I throw on chopped fresh parsley or rosemary leaves to echo the soup’s herbal notes. For that extra indulgence, a dollop of sour cream or a swirl of crème fraîche adds a lovely tang alongside the creaminess. Toasted pumpkin seeds or crunchy croutons make for a fun texture contrast I totally recommend.

Side Dishes

Nothing beats pairing this soup with warm, crusty bread — think ciabatta or sourdough for that perfect soak-up. I’m also partial to a simple green salad with lemon vinaigrette to brighten the meal. For heartier appetites, grilled cheese sandwiches or even a savory tartspice make brilliant companions.

Creative Ways to Present

Hosting a dinner? Serve this soup in individual mini pumpkins or hollowed-out bread bowls – both look stunning and add an extra layer of fun. You can also swirl in colorful herb oils or a sprinkle of toasted nuts for guests to personalize their bowls at the table. It’s always a hit and makes the night feel a little more special.

Make Ahead and Storage

Storing Leftovers

I let the soup cool down completely before transferring it to an airtight container. It keeps beautifully in the fridge for up to 3 days. If you know you won’t get to it soon, freezing is your friend.

Freezing

This Creamy Roasted Vegetable Soup Recipe freezes surprisingly well. I portion it in freezer-safe containers or zip-top bags (just leave some space for expansion), then thaw overnight in the fridge. Pro tip: don’t add the cream before freezing; instead, stir it in after reheating to keep things fresh and creamy.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally to keep that smooth texture. If the soup feels too thick after chilling or freezing, add a splash of vegetable stock or water to loosen it to your preferred consistency. Then finish with a swirl of cream and adjust seasonings as needed before serving.

FAQs

Can I use other vegetables instead of the ones listed in this Creamy Roasted Vegetable Soup Recipe?

Absolutely! This soup is incredibly flexible. Root vegetables like parsnips, butternut squash, or even pumpkin are excellent substitutes or additions that roast well and blend smoothly. Just adjust roasting times accordingly, as firmer veggies like parsnips might need a bit longer.
What if I don’t have single cream—can I use something else?

You can substitute single cream with half-and-half or heavy cream if you have it on hand. For dairy-free options, try coconut cream or a splash of unsweetened almond milk, though these will change the flavor slightly. Just add cream gradually to control the soup’s richness.
How do I ensure my roasted vegetables don’t turn mushy?

Give the vegetables enough space on your baking tray so they roast instead of steam. If your tray is crowded, use two trays instead. Also, roast at a moderate temperature (around 175°C / 350°F) and stir once during cooking to encourage even caramelization without drying out.
Can I make this soup ahead for a party or meal prep?

Yes! This soup actually tastes better the next day as the flavors meld beautifully. Prepare and blend it a day ahead, refrigerate, and then reheat gently before serving. Just wait to add the cream until reheating for the best texture.

Final Thoughts

Every time I make this Creamy Roasted Vegetable Soup Recipe, it feels like wrapping myself in a warm, delicious hug. Its combination of simple ingredients and slow roasting really transforms humble veggies into something extra special. I love sharing this recipe with friends because it’s so easy to make yet feels like a real treat. I hope you enjoy making it as much as I do – can’t wait to hear how it becomes a staple in your kitchen!