Learn how to make creamy roasted vegetable soup with our easy recipe. Packed with nutrients and bursting with flavor, this wholesome soup is perfect for cozy dinners or quick lunches. Using seasonal vegetables and pantry staples makes this filling soup an affordable option for feeding a family or a crowd.
Pair it with a Air Fryer Garlic Toast or Grilled Mushroom Sandwich for a cozy comforting dinner. This homemade vegetable soup is vegan and gluten-free and dairy free.
The beauty of this Creamy soup with roasted vegetables is that you can customize it with your favorite vegetables and seasonings. You can roast the vegetables in traditional oven or in air fryer. Finish making the soup on stove top or Instant Pot.
Similar to Vegetable Curry, this creamy vegetable soup recipe is my favorite for " clean up your refrigerator" days. I roast all the bits and pieces of leftover vegetables and make rich and earthy soup. And it is one of those with hidden veggie recipe too.
Ingredients
Assorted Vegetables: I typically use red tomatoes, bell peppers and red onion. You can add a variety of colorful vegetables such as carrots, potatoes, beans, butternut squash, cauliflower, asparagus and more.
Olive Oil: Drizzle over the vegetables before roasting to enhance their flavor and promote caramelization.
Seasoning : Salt and black pepper along with dash of Italian seasoning adds extra rich flavors.
Garlic Cloves: Mince and sauté to infuse the soup with aromatic flavor and a hint of sweetness.
Vegetable Broth: Provides a flavorful base for the soup and adds depth to the overall taste.
Coconut Cream: Adds richness and creaminess to the soup, making it velvety smooth and indulgent. Heavy cream can also be used.
Herbs: Garnish with thyme, rosemary, or parsley for a burst of freshness and a pop of color.
Optional Additional ingredients: You can use ground roasted cumin, turmeric powder and paprika for additional flavors. Feel free to use parmesan cheese on top while serving.
How to make roasted vegetable soup
You can choose to roast vegetables in oven ( takes bit longer) or in air fryer. So choose either of the two methods. Also finish off the soup in Instant Pot or Stove top.
Prepare the Vegetables : Wash and chop your assorted vegetables into evenly sized pieces. Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss them to coat evenly.
Roasting in Oven : Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Spread seasoned veggies on the prepared sheet pans. Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and caramelized around the edges. Stir occasionally for even roasting.
Roasting in Air Fryer : Spread the seasoned veggies on air fryer basket. Roast the vegetables on 375°F (190°C) for 15-20 minutes, or until they are tender and caramelized around the edges. Stir occasionally for even roasting.
Blend : Wait for the roasted vegetables to cool down. Then remove the skin and place them in the blender. Add a cup of vegetable broth or water and blend to make it into smooth puree. ( if you want to adjust the texture to make it chunky, simple pulse it )
Heat up a large pot over medium heat. Add some olive oil and pureed roasted vegetables. Allow the soup to simmer for a few minutes to let the flavors meld together. Season with salt and pepper and mix in coconut milk. Mix well. Adjust the consistency with more broth if needed.
Serve : Ladle the Delicious soup with roasted veggies into bowls and garnish with fresh herbs if desired. Serve hot and enjoy the comforting flavors of this creamy roasted vegetable soup!
💡Pro Tips
- Roast the vegetables until they are tender and caramelized around the edges. This caramelization adds depth of flavor to the soup.
- I prefer to remove the peel from roasted tomatoes and red bell pepper. It helps blend it smoothly.
- If the soup is too thick, add more vegetable broth to reach your desired consistency. If it's too thin, simmer it a bit longer to reduce and thicken.
- This recipe doubles as a pasta sauce. You can also use it as an appetizer dip
The soup can be stored in the fridge for up to 3 days in an airtight container. This soup reheats beautifully, making it an ideal option for meal prep or leftovers.
Easy Soup Recipes
There's something inherently comforting about a warm bowl of soup, like this Creamy Roasted Vegetable Soup. Check out some more amazing soup recipes for cozy homestyle meals.
- Creamy Tomato Soup
- Asparagus and Broccoli Soup
- Vegetable Orzo Soup
- Carrot Ginger Soup
- Wild Rice Soup
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📖 Recipe
Creamy Roasted Vegetable Soup
Equipment
Ingredients
- 3 cups vegetables I used red peppers, onion and tomatoes
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 3-4 Garlic cloves
- 1 cup low sodium vegetable broth
- 1 cup coconut milk
- 1 teaspoon herbs parsley or basil works best
- 1 Tablespoon Lemon Juice
Instructions
Prepare the Vegetables
- Wash and chop your assorted vegetables into evenly sized pieces. Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss them to coat evenly.
Roasting in Oven
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Spread them out on the prepared baking sheet. Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and caramelized around the edges. Stir occasionally for even roasting.
Roasting in Air Fryer
- Spread the seasoned veggies on air fryer basket. Roast the vegetables on 375°F (191 °C) for 15-20 minutes, or until they are tender and caramelized around the edges. Stir occasionally for even roasting.
Blend
- Wait for the roasted vegetables to cool down. Then remove the skin and place them in the blender. Add a cup of vegetable broth or water and blend to make it into smooth puree. ( if you want to adjust the texture to make it chunky, simple pulse it )
Make a soup on the stove top
- Heat up a large pot over medium heat. Add some olive oil and pureed roasted vegetables. Allow the soup to simmer for a few minutes to let the flavors meld together. Once it comes to gentle boil, season with salt and pepper and mix in coconut milk. Stir and well. Adjust the consistency with more broth if needed.
Make a soup in Instant Pot
- Start the instant Pot on Sauté Mode . Once it displays hot, add olive oil. Mix in pureed roasted vegetables. Allow the soup to simmer for a few minutes to let the flavors meld together. Once it comes to boil, season with salt and pepper and mix in coconut milk. Stir and mix well. Adjust the consistency with more broth if needed. Turn of Instant Pot.
Serve
- Ladle the Delicious soup with roasted veggies into bowls and garnish with fresh herbs and lemon juice if desired. Serve hot and enjoy the comforting flavors of this creamy roasted vegetable soup. Enjoy !
Notes
Nutrition
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