Smooth Roasted Vegetable Soup is a cozy, comforting bowl full of roasted carrots, sweet potatoes, bell peppers, and onions all blended into a creamy, velvety texture. The roasting brings out deep, natural sweetness in the veggies, making every spoonful rich and satisfying without needing much extra seasoning.
I love making this soup when I want something warm and nourishing but also simple. Roasting the vegetables ahead of time is my favorite step because it adds such a lovely depth of flavor that really shines through after blending. Sometimes I add a splash of coconut milk or a pinch of smoked paprika just to switch things up—it feels like a little hug in a bowl.
Serving this soup with a crusty piece of bread or a sprinkle of fresh herbs always makes it feel special. It’s one of those dishes that’s easy to enjoy any day and almost everyone seems to love it. If you’re looking for a way to eat more veggies without any fuss, this soup is definitely one to keep in your recipe box.
Key Ingredients & Substitutions
Carrots & Sweet Potatoes: These root veggies bring natural sweetness and body to the soup. If you don’t have sweet potatoes, butternut squash or pumpkin work great too for that creamy texture and warmth.
Red Bell Peppers: They add a slight tang and color. You can swap in yellow or orange peppers, or skip them if you prefer a milder soup flavor.
Garlic: Roasting garlic softens its sharpness and adds a mellow, rich depth. If you’re short on time, use garlic powder, but fresh roasted garlic makes all the difference.
Vegetable Broth: Keeps the soup light and plant-based. For a richer taste, use chicken broth if you’re not vegetarian. You can also use water with added herbs if broth isn’t on hand.
Cream or Coconut Milk: This is optional but adds a nice smooth richness. Coconut milk is a fantastic dairy-free option; heavy cream will give a silky texture if you prefer a traditional creaminess.
How Can You Get Perfect Roasted Vegetables for Deep Flavor?
Roasting is key to unlocking sweet, nutty flavors that make this soup taste special. Follow these tips:
- Chop veggies into even pieces so everything cooks evenly.
- Use a hot oven (425°F/220°C) to encourage caramelization, turning veggies halfway through cooking.
- Don’t overcrowd the pan; give space for air to circulate so veggies roast instead of steam.
- Roast garlic whole—letting it soften in its skin creates a smooth, mellow flavor perfect for blending.
- Once roasted, let veggies cool slightly before blending for safety and better texture.
These steps bring out the natural sweetness and add that rich, roasted taste essential for a smooth, flavorful soup.
Equipment You’ll Need
- Large baking sheet – perfect for roasting vegetables evenly with space to caramelize.
- Sharp knife and cutting board – for chopping your veggies into even pieces easily and safely.
- Large pot or Dutch oven – to combine broth with roasted veggies and simmer the soup.
- Immersion blender or regular blender – to puree the soup until perfectly smooth and creamy.
- Measuring cups and spoons – to get your broth, oil, and seasonings just right.
Flavor Variations & Add-Ins
- Add a pinch of smoked paprika or curry powder for a spicy twist that warms the flavor.
- Stir in cooked lentils or white beans to boost protein and make the soup more filling.
- Swap sweet potatoes for butternut squash or pumpkin for a slightly different sweetness and texture.
- Fresh herbs like basil or parsley added at the end bring a bright, fresh note to the creamy soup.
How to Make Smooth Roasted Vegetable Soup
Ingredients You’ll Need:
Vegetables & Seasoning:
- 4 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 large onion, quartered
- 2 red bell peppers, seeded and quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Liquid & Flavorings:
- 4 cups vegetable broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ½ cup heavy cream or coconut milk (optional, for creaminess)
To Serve:
- Fresh thyme leaves, for garnish
- Croutons, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your veggies and another 35 to 40 minutes to roast them. After roasting, you’ll spend around 15 minutes simmering, blending, and finishing the soup, totaling about 1 hour from start to serving.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). Place the chopped carrots, sweet potatoes, onion, red bell peppers, and whole garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss everything to coat evenly. Roast for 35 to 40 minutes, flipping the veggies halfway through, until they are tender and golden brown.
2. Simmer the Soup:
Once the vegetables are roasted, carefully peel the softened garlic cloves and add them along with the other veggies into a large pot. Pour in the vegetable broth and add the thyme. Bring the pot to a boil, then reduce to a gentle simmer for about 10 minutes, allowing all the flavors to blend together well.
3. Blend and Finish:
Use an immersion blender right in the pot, or carefully transfer the soup in batches to a regular blender, to puree everything until smooth and creamy. Stir in the heavy cream or coconut milk if you’d like the soup extra rich and velvety. Taste and add more salt and pepper if needed.
4. Serve and Enjoy:
Ladle the smooth soup into bowls. Garnish with a swirl of cream or coconut milk, fresh thyme leaves, and crunchy croutons on top. Serve with warm toasted bread on the side for a cozy, comforting meal.
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables in a pinch. Make sure to thaw them completely and pat dry before roasting to avoid excess moisture, which can prevent proper caramelization.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to maintain its creamy texture.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
What Are Good Substitutions for Cream?
If you want a dairy-free option, use coconut milk or any plant-based milk for creaminess. For a richer taste, heavy cream works well, or omit it altogether for a lighter soup.
