Name: Creamy Roasted Veggie Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 plum or roma tomatoes, halved; 2 zucchinis, halved horizontally and vertically; 2-3 carrots, halved and chopped into 2-3 inches; 1 bell pepper, halved or whole; 1 onion, roughly chopped; 1 bulb garlic, top cut off; 3 cups vegetable broth; 1 13.5oz can coconut milk; Drizzle of olive oil

If you’re searching for a soul-warming dish that celebrates the best of the veggie world, look no further than Creamy Roasted Veggie Soup. This bowl of bliss is packed with vibrant flavors and a dreamy, velvety texture, thanks to a rainbow of roasted vegetables and that magical swirl of coconut milk. Whether you’re soothing a cold-weather craving or just want a nourishing meal that feels like an instant hug, this soup promises to become a staple on your table.

Creamy Roasted Veggie Soup Recipe - Recipe Image

Ingredients You’ll Need

It doesn’t get much simpler than this roster of wholesome ingredients, but each one is vital: they bring a unique flavor, color, or creamy lusciousness to your Creamy Roasted Veggie Soup, resulting in a dish that’s both nourishing and downright irresistible.

Tomatoes: Six plum or Roma tomatoes deliver bright acidity and gorgeous color once roasted.
Zucchinis: Two zucchinis add a subtle sweetness and create a smooth, silky texture once blended.
Carrots: Two to three carrots offer natural sweetness and a burst of vibrant color to the finished soup.
Bell Pepper: One bell pepper (any color you love) brings a gentle sweetness and a hint of smokiness when roasted.
Onion: One large onion, roughly chopped, helps deepen the savory backbone of the soup.
Garlic Bulb: Roasting a whole bulb of garlic mellows its bite and adds cozy, caramelized flavor.
Vegetable Broth: Three cups of veggie broth tie everything together and give the soup body.
Coconut Milk: One 13.5-ounce can is the secret behind the unmistakable creaminess — you can swap in soy or oat milk, but coconut milk’s richness is hard to beat.
Olive Oil: Just a drizzle helps the veggies roast to golden perfection and adds depth.

How to Make Creamy Roasted Veggie Soup

Step 1: Preheat and Prep

Start by preheating your oven to 425°F. While the oven heats up, gather all your vegetables and chop them according to the recipe — don’t worry about perfection here, as everything will get blended later! Slice the top off the garlic bulb so the cloves are exposed. This will help them turn soft and caramelized in the oven, infusing that cozy roasted flavor seamlessly into every spoonful.

Step 2: Roast the Vegetables

Line a baking sheet and arrange your chopped tomatoes, zucchinis, carrots, bell pepper, onion, and the garlic bulb (cut side up). Drizzle everything with olive oil, making sure a little pools into the garlic bulb’s nooks and crannies. Slide the sheet into your oven and let the veggies roast for 35 to 40 minutes, until they’re tender, lightly charred, and bursting with deep, sweet flavor.

Step 3: Blend to Creaminess

Once the vegetables are roasted and slightly cooled, remove the garlic cloves from their skins (they should pop right out and mash easily). Transfer all the veggies, along with the sweet, sticky garlic, to a blender. Pour in the vegetable broth. Blend until the soup is completely smooth and creamy. If you prefer a chunkier texture, just pulse a few times until it’s just how you like it! Alternatively, pour everything into a large pot and blend using an immersion blender.

Step 4: Simmer and Swirl

Pour the blended mixture into a saucepan and bring it to a gentle simmer, stirring occasionally. Once it’s warmed through, take it off the heat and stir in the entire can of coconut milk. Watch as the soup transforms, becoming irresistibly silky and rich, almost like a cozy blanket for your taste buds.

Step 5: Serve with Style

Ladle the Creamy Roasted Veggie Soup into bowls, then (if you’re feeling fancy) finish each one with a crack of black pepper and a sprinkle of fresh basil. This simple touch elevates both the flavor and the look, turning a humble soup into something truly special.

How to Serve Creamy Roasted Veggie Soup

Garnishes

Don’t underestimate the power of a good garnish! A fresh grind of black pepper, some torn basil leaves, or even a sprinkle of chili flakes can really wake up the flavors in your Creamy Roasted Veggie Soup. If you love crunch, try adding crisped chickpeas or toasted pumpkin seeds just before serving.

Side Dishes

Bread is practically mandatory with a soup this luscious! Go for a crusty sourdough, whole-grain roll, or even a savory herbed focaccia. On the lighter side, a simple green salad or roasted chickpeas make perfect companions and stretch this dish into a filling meal.

Creative Ways to Present

For casual family dinners, serve the soup in wide bowls with a swirl of coconut milk on top. Hosting friends? Pour your Creamy Roasted Veggie Soup into small glasses for a clever appetizer shooter or serve in hollowed bread bowls for a rustic, cozy vibe. Don’t forget a dusting of smoked paprika or fresh herbs for a restaurant-quality finish!

Make Ahead and Storage

Storing Leftovers

To keep the flavors fresh, let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to four days, and you’ll have a ready-to-go lunch or savory snack you’ll actually look forward to all week.

Freezing

Creamy Roasted Veggie Soup freezes like a dream! Pour cooled soup into freezer-safe containers (leave a little room at the top for expansion) and freeze for up to three months. Thaw overnight in the fridge, and you’ll have a bowl of sunshine on even the gloomiest days.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often to restore that luxurious creaminess. If the soup thickens up a bit, add a splash of vegetable broth or coconut milk to loosen it back to perfection. Avoid boiling, as this can change the creamy texture.

FAQs

Can I use different vegetables?

Absolutely! Creamy Roasted Veggie Soup is incredibly adaptable — try adding roasted sweet potatoes, parsnips, or even cauliflower for a new flavor twist. Just keep the overall volume of veggies similar for perfect thickness.

Is this soup spicy?

The classic version isn’t spicy at all, making it perfect for families or anyone sensitive to heat. If you crave a kick, add a dash of cayenne, a pinch of chili flakes, or top with hot sauce when serving.

Can I make Creamy Roasted Veggie Soup without coconut milk?

Yes, you can substitute with other plant-based milks like soy or oat, although the final soup may be a little less creamy and sweet. Whichever you use, just be sure it’s unsweetened and unflavored for the best result.

What’s the best way to get a silky-smooth texture?

For the creamiest results, use a high-speed blender and make sure all your veggies are roasted until super tender. Blending in batches if necessary helps avoid splatters and ensures every bite is velvety smooth.

Can I add protein to make it a full meal?

Of course! Stir in cooked white beans, red lentils, or top each serving with crunchy roasted chickpeas for extra protein and staying power. It’s a great way to make Creamy Roasted Veggie Soup a satisfying main course.

Final Thoughts

Fresh, comforting, and easy enough for any night of the week, Creamy Roasted Veggie Soup is one of those recipes you’ll crave on repeat. Don’t wait for chilly weather — grab your favorite veggies, get roasting, and treat yourself to a bowl of pure, nourishing delight. I just know you’ll fall in love with every spoonful!