Creamy Roasted Vegetable Soup
This cozy roasted vegetable soup is a recipe you’ll want to have on repeat all winter. It’s jam-packed with sweet, caramelized roasted vegetables, flavored with a touch of curry, cumin, and turmeric, and although it’s creamy, it has no cream or dairy.
Keep reading to learn how to make this tasty, healthy, high-fiber roasted vegetable soup.
As a registered dietitian, I’m all about easy ways to add more vegetables to your diet. This soup and some of my other veggie-packed favorites, like hearty ground turkey vegetable soup and Mediterranean vegetable lentil soup, make it so easy!
Why You’ll Love This Recipe
Recipe Ingredients
Here are the main ingredients needed to make this roasted vegetable soup. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Vegetables. This soup is extremely versatile so you can use nearly any vegetables you have on hand. My favorite combination is cauliflower, sweet potato, carrots, parsnips, and shallot. Their flavors are complementary, and as long as you cut these into similar size pieces, they roast evenly in the same amount of time. See the section below for other vegetable ideas and tips.
Tomatoes. Fire-roasted tomatoes add a rich, smokey flavor that works well with the roasted vegetables and spices in this soup. Because this soup is pureed, you can use either whole or crushed tomatoes.
Beans. They add protein and fiber, as well as thicken the soup, making it extra creamy without using cream. I recommend cannellini beans because they are very tender and easy to puree.
Broth or stock. Chicken, beef, or vegetable stock all work well. Use vegetable stock to keep this soup vegan.
Seasonings. Add a few cloves of garlic (unpeeled) to your roasting pan for an extra boost of flavor. For dried spices, I use curry powder, cumin, and turmeric. These add a little bit of heat and delicious Mediterranean flavors. See the section below for other spice ideas.
Substitutions and Variations
Other vegetables that would work well include: red, orange, or yellow sweet peppers, zucchini, eggplant, white or red potatoes, butternut squash. Remember, softer vegetables like zucchini or sweet peppers will roast faster than hard vegetables like winter squash, so you must adjust the roasting time.
Substitute canned plain tomatoes or tomatoes with basil or Italian seasoning for fire-roasted tomatoes.
Other spice suggestions: Make it Mexican with cumin, chili powder, and dried oregano. Make it Italian with dried Italian seasoning mix and a generous handful of chopped fresh basil (add this at the end while you’re pureeing the soup).
Step-By-Step Instructions
1. Cut the vegetables. Cut the cauliflower into small florets about 1 ½ inches in size. Peel and cut the sweet potato, carrots, and parsnip into similar-sized pieces. Peel and cut the shallots in half or quarters. Leave the skins on the garlic; they will fall off after roasting.
2. Season the vegetables. Place everything in a large mixing bowl and season it with olive oil and spices. Mix well to coat the vegetables with the spices.
3. Roast the vegetables. Roast the vegetables at 425ºF on the bottom rack for 20-25 minutes or until they are tender and have brown spots. They don’t have to be completely soft because they will finish cooking in the soup, but don’t skip the brown spots!
4. Prepare the soup. Remove the garlic from their skins by gently squeezing the skin. Add the garlic, roasted vegetables, fire-roasted tomatoes, stock, and beans to a stockpot. Bring everything to a boil, cover the pot, reduce the heat to medium-low, and let the soup simmer for about 20 minutes.
5. Puree the soup. Use an immersion blender to puree the soup until it’s creamy. Alternatively, you can puree it in a blender in batches.
Expert Tips
When roasting the vegetables, they don’t have to be super tender because they will finish cooking in the soup. However, they should have plenty of brown spots. The brown spots are caramelized sugar, which gives the vegetables a wonderful, slightly sweet flavor.
For faster cooking, aim for similar sized pieces when you cut your vegetables.
Feel free to adjust the texture of the pureed soup by adding more stock, water, or cream to thin it out. It’s easier to make it thinner than thicker, so do this at the end when you’re pureeing the soup.
If desired, you can puree part of the soup and leave chunks of vegetables.
If using a blender to puree the soup, make sure you only fill the blender jar about half full and release the cap on the lid. The steam from hot soup creates pressure that can cause it to spill out of the blender.
What to Serve with Creamy Roasted Vegetable Soup
Serve this tasty soup with:
- A simple grilled cheese sandwich (my favorite!) for dunking
- A fennel and orange salad
- Air fryer kale chips crumbled over the top
- Sweet potato cornbread or a chopped Italian sandwich
- A chocolate oatmeal skillet cookie for dessert
Recipe FAQs
Store leftovers tightly covered in the refrigerator for up to three days or in the freezer for up to three months.
Yes! It will have the same flavor but a completely different texture. If you prefer not to puree it, make sure you cut your vegetables very small (bite-sized pieces) before roasting them. Small pieces may roast in 15 minutes or less.
Related Vegetable Soup Recipes
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Roasted Vegetable Soup
Ingredients
- 8 ounces cauliflower florets
- 3 medium carrots
- 1 medium parsnip
- 1 medium sweet potato
- 2 large shallots
- 3 medium garlic cloves unskinned
- 2 tablespoons olive oil divided
- 1/2 teaspoon kosher salt plus extra to taste
- 1/8 teaspoon ground pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cumin
- 1/2 teaspoon curry powder
- 5 cups vegetable stock or chicken or beef
- 28 ounces fire-roasted tomatoes
- 15 ounces cannellini beans drained and rinsed
Instructions
- Preheat the oven to 425°F and set the oven rack to the lower position. Line a baking sheet with parchment paper for easier cleanup.
- Peel the vegetables. Cut the cauliflower florets, carrots, parsnip, sweet potato, and shallots into similar-sized pieces, about 1 1/2 inches. Leave the skin on the garlic cloves. Place all of the vegetables and garlic in a large mixing bowl.
- Drizzle one tablespoon of olive oil and the salt, pepper, turmeric, cumin, and curry powder over the vegetables. Toss well to coat the vegetables with the spices. Lay the vegetables in a single layer on the prepared baking pan.
- Roast the vegetables for 20-25 minutes, turning once or twice until they are tender and develop brown spots.
- Remove the skins from the garlic by squeezing each clove gently. In a stockpot or Dutch oven, add the garlic, roasted vegetables, stock, canned tomatoes, and beans. Bring the soup to a boil, cover, reduce the heat to medium-low and simmer for about 20 minutes or until the vegetables are very tender.
- Puree the soup with an immersion blender or with a high-speed blender. See note below for blender.
- Taste the soup and add extra salt or spices to taste.
Notes
Nutrition
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Roasting the vegetables brings out their natural sweetness and intensifies their flavor. This is such an easy, delicious recipe!
This looks like a delicious recipe! I’ll definitely try it!