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–+ servings
Creamy Roasted Vegetable Soup

Creamy Roasted Vegetable Soup for a Cozy Night In

This Creamy Roasted Vegetable Soup celebrates seasonal veggies and is perfect for chilly nights.
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Course: Soups
Cuisine: American
Keyword: comfort food, Creamy Roasted Vegetable Soup, easy recipes, quick dinners, seasonal vegetables, vegan soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Calories: 350kcal

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Pot
  • Cutting Board
  • sharp knife

Ingredients

For the Soup

  • 4 cups seasonal vegetables like carrots, zucchini, or bell peppers
  • 2 tablespoons olive oil for richness and roasting
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 cups vegetable broth low-sodium
  • 1 cup heavy cream or coconut milk for a creamy texture

Instructions

Step-by-Step Instructions

  • Preheat your oven to 425°F (220°C) and gather your equipment.
  • Chop your seasonal vegetables into uniform pieces, about 1-inch chunks, and spread them on a baking sheet.
  • Drizzle with olive oil and sprinkle salt, black pepper, garlic powder, and onion powder. Toss to coat.
  • Roast in the oven for 25–30 minutes until tender and caramelized.
  • Transfer the roasted vegetables to a blender, add vegetable broth and heavy cream or coconut milk.
  • Blend until smooth and adjust seasoning to taste.
  • Pour the blended soup into a pot and gently heat on medium for about 5–10 minutes.
  • Serve the soup, garnished with olive oil or fresh herbs if desired.

Notes

For best flavor, use seasonal vegetables and adjust seasoning before serving.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg