Smooth Roasted Vegetable Soup is a cozy bowl of comfort made from a medley of roasted veggies like carrots, bell peppers, and sweet potatoes, all blended into a creamy, velvety soup. The roasting brings out their natural sweetness and adds a rich depth of flavor that’s incredibly satisfying.
I love how this soup feels like a warm hug on a chilly day. Roasting the vegetables first is my favorite trick because it gives the soup a slightly smoky, caramelized taste that makes every spoonful special. Plus, it’s easy to throw whatever veggies you have on hand into the oven and let them do their thing.
Whenever I make this soup, I like to serve it with a slice of crusty bread or a sprinkle of fresh herbs on top. It’s perfect for a simple lunch or a light dinner, and it always gets rave reviews from friends and family. This soup is a great way to enjoy veggies in a creamy, satisfying way that feels both wholesome and delicious.
Key Ingredients & Substitutions
Carrots & Sweet Potatoes: These add natural sweetness and creaminess when roasted. If you want a different flavor, try butternut squash or pumpkin—they work beautifully too.
Red Bell Pepper: It gives a mild sweetness and color. If you don’t have red peppers, orange or yellow ones are great substitutes. For a spicier twist, try a roasted poblano.
Olive Oil: Essential for roasting to get that caramelized texture. Avocado or sunflower oil can be swapped in if preferred.
Vegetable Broth: This builds the soup base. Low-sodium broth lets you control salt levels, or you can use homemade broth for more flavor.
Thyme & Rosemary: These herbs add earthy notes. Fresh herbs give a brighter taste, but dried herbs work well in a pinch.
Coconut Milk or Heavy Cream: Adds creaminess and balances roasted flavors. Use coconut milk for a dairy-free option or cream for richness.
How Do You Get That Perfectly Smooth, Creamy Soup Texture?
The key is how you blend the soup after roasting and simmering. Here’s how I do it:
- Cool the soup slightly before blending for safety, especially if using a regular blender.
- If you have an immersion blender, use it right in the pot for less mess and control over texture.
- Blend in batches if using a traditional blender, and vent the lid to let steam escape to avoid splatters.
- Blend until totally smooth, scraping down the sides occasionally for even texture.
- Add your cream or coconut milk last, then gently warm the soup rather than boiling it again to keep the richness.
Equipment You’ll Need
- Baking sheet – perfect for roasting the vegetables evenly and getting good caramelization.
- Large pot – you’ll simmer and blend the soup here; choose one with a wide mouth for easy blending.
- Immersion blender – makes pureeing the soup smooth and simple right in the pot, with less mess.
- Chef’s knife – sharp and sturdy for chopping the vegetables quickly and safely.
- Mixing bowls – handy for tossing veggies with oil and seasoning before roasting.
Flavor Variations & Add-Ins
- Add a pinch of smoked paprika or cayenne pepper for a touch of warmth and smokiness.
- Stir in cooked lentils or white beans before blending for extra protein and creaminess.
- Swap coconut milk for heavy cream to keep it dairy-free with a subtle tropical flavor.
- Top with toasted pumpkin seeds or a dollop of pesto to add texture and fresh herbal notes.
How to Make Smooth Roasted Vegetable Soup?
Ingredients You’ll Need:
- 4 large carrots, peeled and chopped
- 2 large sweet potatoes, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable broth
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon dried rosemary (optional)
- ½ cup coconut milk or heavy cream (optional, for extra creaminess)
- Croutons, for garnish
- Fresh rosemary or thyme sprigs, for garnish
How Much Time Will You Need?
This whole soup takes about 15 minutes for prep and around 40 minutes to roast the vegetables. Add another 15 minutes for simmering and blending, so plan for roughly 1 hour total before you can enjoy your creamy, delicious bowl of soup.
Step-by-Step Instructions:
1. Roasting the Vegetables:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the chopped carrots, sweet potatoes, red bell pepper, onion, and garlic on the sheet. Drizzle 2 tablespoons of olive oil over, then sprinkle salt and pepper. Toss everything well to coat. Roast for 30-40 minutes, turning once halfway through, until the veggies are tender and golden.
2. Simmering the Soup:
Transfer the roasted vegetables to a large pot. Pour in the vegetable broth, add thyme and rosemary, and bring to a boil over medium-high heat. Once boiling, lower the heat and let it simmer gently for 10 minutes, letting the flavors mingle.
3. Blending and Finishing Touches:
Take the pot off the heat. Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy. If you don’t have one, carefully blend in batches using a stand blender, then pour back into the pot. Stir in the coconut milk or heavy cream if you like a richer soup, and gently warm it up on low heat. Taste and add more salt or pepper if needed.
4. Serving:
Ladle the soup into bowls. Top with crunchy croutons and a little swirl of cream or coconut milk if you want. Garnish with fresh rosemary or thyme for a lovely touch. Serve hot with crusty bread on the side to enjoy a perfect comforting meal.
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables if fresh aren’t available. Thaw and drain them well before roasting to avoid excess moisture, which can affect caramelization and flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for smooth texture.
Can I Make This Soup Vegan?
Absolutely! Use coconut milk instead of heavy cream to keep the soup creamy and dairy-free. Just double-check your broth is vegetable-based to keep it fully vegan.
What’s the Best Way to Reheat Without Losing Flavor?
Gently warm the soup over low heat on the stove, stirring frequently. Avoid boiling, which can change the texture and taste. Add a splash of broth or coconut milk if it seems too thick.
