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For this creamy roasted vegetable soup, I love using fresh, vibrant veggies. Here's my go-to list: - 2 medium carrots, peeled and chopped - 1 large zucchini, chopped into cubes - 1 red bell pepper, diced - 1 onion, cut into quarters - 4 cloves garlic, left unpeeled These veggies add great flavor and nutrition to the soup. Roasting them brings out their natural sweetness, making the soup truly delicious. Creaminess is key in this dish. I often use: - 1 cup heavy cream for a rich taste - 1 cup coconut cream for a dairy-free choice Choosing coconut cream gives the soup a nice, subtle flavor. You can enjoy this dish no matter your dietary needs. Seasonings can make or break a soup. For this recipe, I use: - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste These simple ingredients elevate the flavors. The thyme adds an earthy note, while the salt and pepper enhance all the tastes. {{ingredient_image_2}} To start, gather your fresh veggies. You need: - 2 medium carrots, peeled and chopped - 1 large zucchini, chopped into cubes - 1 red bell pepper, diced - 1 onion, quartered - 4 cloves garlic, unpeeled First, wash all vegetables. Then, chop them into bite-sized pieces for even cooking. Place the chopped veggies on a large baking sheet. Drizzle them with 2 tablespoons of extra-virgin olive oil. Add salt, pepper, and 1 teaspoon of dried thyme. Toss everything together so each piece is coated. Now, preheat your oven to 400°F (200°C). This step is key for good roasting. Once your oven is hot, place the baking sheet inside. Roast the veggies for about 25 to 30 minutes. Stir them halfway to ensure they cook evenly. Look for a nice golden brown color and tender texture. This roasting brings out their natural sweetness. When the veggies are done, take out the baking sheet and let it cool for a few minutes. Carefully squeeze the roasted garlic from its skin. Add it to a blender with the roasted vegetables. Pour in 3 cups of vegetable broth, then blend until smooth. If your blender is small, do this in batches. Transfer the mixture to a large pot. Stir in 1 cup of heavy cream or coconut cream for a dairy-free option. Heat the soup on medium for 5 to 10 minutes. Keep stirring until it’s warm and creamy. Taste and adjust salt and pepper as needed. Serve your soup hot, garnished with fresh thyme sprigs for a touch of class. To get that creamy texture, start with fresh ingredients. Roast your veggies until they are tender and caramelized. This adds depth to the flavor. When you blend the vegetables, add the vegetable broth slowly. This way, you can control the creaminess. If you want it creamier, add more heavy cream or coconut cream. Blend until it's smooth. This makes a big difference in texture. Store leftover soup in an airtight container. It will last in the fridge for about three days. If you want to keep it longer, freeze the soup. It can last for up to three months. When you reheat, do it slowly over low heat. This keeps the soup from splitting. Stir often to ensure even heating. If it seems too thick, add a splash of broth or water. For a nice presentation, use bowls that are bright and colorful. Ladle the soup into bowls, leaving some space at the top. Swirl in a bit of cream for a lovely look. Place a sprig of fresh thyme on top. This adds color and flavor. You can also sprinkle some black pepper for extra charm. Serve with warm bread on the side for a complete meal. Pro Tips Choose Fresh Vegetables: Opt for seasonal and fresh vegetables for the best flavor and nutritional value in your soup. Roast for Depth of Flavor: Roasting the vegetables enhances their natural sweetness and adds complexity to the soup’s flavor profile. Blend in Batches if Necessary: If your blender is small, blend the soup in batches to ensure a smooth and creamy texture. Adjust Consistency with Broth: If the soup is too thick for your liking, add more vegetable broth to reach your desired consistency. {{image_4}} You can easily swap out some ingredients. For a gluten-free option, check your broth. Use a low-sodium broth for a healthier choice. If you need a dairy-free soup, replace heavy cream with coconut cream. This change keeps the soup rich and tasty. You can also use almond milk for a lighter version. Want to make your soup heartier? Add some protein or grains! Cooked lentils or chickpeas work well. Add them while blending for a smooth texture. For grains, try quinoa or rice. Add them before you blend, so they mix in nicely. This will give you a filling meal. Spice up your soup with fun flavors! Consider adding a pinch of smoked paprika for a warm taste. A dash of cayenne pepper can give it a kick. You can also add fresh herbs like basil or parsley. These will brighten the flavor. For a sweet touch, try adding a small apple or pear while roasting the veggies. Each of these options makes the soup unique and exciting! One serving of creamy roasted vegetable soup has about 300 calories. It contains around 20 grams of fat, 30 grams of carbs, and 5 grams of protein. The heavy cream adds rich flavor and creaminess. If you choose coconut cream, it remains creamy yet dairy-free. This soup is filling and great for a light meal. - Carrots: High in fiber and vitamin A. They support eye health. - Zucchini: Low in calories and hydrating. It adds bulk with fewer calories. - Red Bell Pepper: Rich in vitamin C. It helps boost your immune system. - Onion: Contains antioxidants. It enhances heart health. - Garlic: Known for its anti-inflammatory properties. It can lower blood pressure. - Olive Oil: Contains healthy fats. It supports heart health and reduces inflammation. - Thyme: Packed with vitamins and minerals. It has antibacterial properties. These ingredients work together to create a soup that is not just tasty but also good for you. This soup recipe makes four servings. Each bowl is perfect for a light meal. If you want a heartier dish, serve it with crusty bread. This adds more fiber and makes it more filling. Enjoy this soup as a starter or a main dish. Yes, you can make this soup ahead of time. Just cool it after cooking, then store it in the fridge. It stays good for up to three days. When you're ready to enjoy it, just heat it on the stove. Stir often to ensure it warms evenly. If you want a dairy-free option, use coconut cream. It adds a nice flavor and keeps the soup creamy. Other options include cashew cream or silken tofu blended until smooth. Each will give a different taste and texture to your soup. To spice things up, add diced jalapeños or red pepper flakes. You can also stir in a bit of hot sauce after blending. Start with a small amount and taste as you go. This way, you can control the heat level to your liking. Yes, you can freeze this soup. Make sure it cools completely before pouring it into freezer-safe containers. Leave some space at the top for expansion. It can last for up to three months. When ready to eat, thaw it overnight in the fridge and reheat on the stove. This blog post covered how to make a creamy roasted vegetable soup. We explored the best vegetables and dairy options. You learned how to prep, roast, and blend the soup. I shared tips for texture, storage, and presentation. Variations let you change ingredients or add proteins. Lastly, we discussed the nutrition and answered common questions. Creating this soup can be fun and rewarding. Enjoy the flavors and health benefits it brings. Don’t hesitate to experiment!

Creamy Roasted Vegetable Soup

A rich and creamy soup made with roasted vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium carrots, peeled and chopped into bite-sized pieces
  • 1 large zucchini, chopped into cubes
  • 1 large red bell pepper, diced into small pieces
  • 1 large onion, peeled and cut into quarters
  • 4 cloves garlic, left unpeeled
  • 3 cups vegetable broth (low-sodium recommended)
  • 1 cup heavy cream or coconut cream (for a dairy-free alternative)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground black pepper
  • for garnish fresh thyme sprigs

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). This ensures the vegetables roast evenly and develop a rich flavor.
  • On a large baking sheet, place the chopped carrots, zucchini, diced red bell pepper, onion quarters, and unpeeled garlic cloves. Drizzle with the olive oil. Season with salt, pepper, and dried thyme, then toss all ingredients until they are evenly coated with the oil and seasonings.
  • Roast the vegetables in the preheated oven for about 25-30 minutes. They should become tender and slightly caramelized, so stir them halfway through to ensure even roasting.
  • Once the vegetables are beautifully roasted, carefully remove the baking sheet from the oven and allow it to cool slightly. Squeeze the roasted garlic from its skin and add it to a blender or food processor along with all the other roasted vegetables.
  • Pour the vegetable broth into the blender and blend everything together until the mixture is smooth and creamy. Depending on the size of your blender, you may need to work in batches.
  • Transfer the blended soup to a large pot and stir in the heavy cream or coconut cream. Heat the mixture over medium heat for 5-10 minutes, stirring occasionally, until the soup is warmed through and velvety in texture.
  • Taste your soup and adjust the seasoning by adding more salt and pepper as desired.
  • Serve the soup hot, garnished with fresh thyme sprigs for a touch of elegance and flavor.

Notes

For an appealing presentation, swirl a little cream on top before garnishing with thyme.
Keyword creamy, roasted, soup, vegetable