If you’re on the hunt for a cozy, satisfying dish that feels like a warm hug in a bowl, look no further than this Roasted Vegetable Soup: Smooth and Creamy Recipe. It takes humble ingredients and transforms them into a velvety, deeply flavorful soup that totally elevates everyday veggies. With its golden roasted vegetables, delicate herb notes, and that luscious creamy finish, this soup is perfect for chilly evenings or anytime you need a nourishing, comforting meal. I can’t wait to share all the tips and steps so you can enjoy this soul-soothing soup just as much as I do!

Ingredients You’ll Need

The image shows a white tray filled with three layers of vegetables arranged loosely. The bottom layer has large white chunks of onion scattered across the tray. The next layer contains thick, short pieces of orange carrots and yellow bell peppers spread evenly. On top, there are many bright red tomato wedges sprinkled with black pepper and seasonings. To the left, a wooden cutting board holds red tomato halves with white insides, and above it, a white bowl contains chopped yellow and orange bell peppers. The surface below everything is white marble. A woman's hand is seen slightly touching the edge of the red bowl. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Every ingredient is chosen to contribute vibrant color, natural sweetness, and depth of flavor, turning straightforward veggies into something magical. Plus, it uses basic pantry staples you probably have on hand already.

White onions: Sliced into thick wedges, they roast down to bring sweetness and a soft texture that forms the soup’s base.
Garlic cloves: Left in their skins for roasting, they caramelize and mellow, delivering a subtle, rich garlic flavor without being overpowering.
Mixed peppers: Cut into strips, these add bright color and a gentle, fruity sweetness to the soup.
Sweet potatoes: Peeled and chunked, they provide creaminess and natural sugar that helps balance the savory elements.
Salad tomatoes: Thick wedges roast down to deepen their flavor and add a touch of acidity for balance.
Carrots: Peeled and sliced, carrots bring earthiness and a tender bite that’s essential for texture.
Fresh rosemary sprigs: Added whole, they infuse the soup with a fragrant, pine-like aroma.
Single cream: Stirred in at the end, cream creates the signature smooth and creamy texture that defines the soup.
Vegetable stock: The liquid base that ties all the roasted flavors together perfectly.
Dried sage: Adds a warm, slightly peppery herbal note that complements the roasted veggies.
Italian herbs: A blend that lifts the soup with hints of oregano, basil, and thyme.
Extra virgin olive oil: Used for roasting, it helps develop caramelization and adds richness.
Salt and pepper: To season and bring out all the natural flavors in the soup.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Roasted Vegetable Soup: Smooth and Creamy Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 175°C FAN / 350°F. Arrange all the prepared vegetables—onions, garlic (with skins on), peppers, sweet potatoes, tomatoes, and carrots—on a large deep baking tray. Drizzle with extra virgin olive oil and sprinkle on the dried sage, Italian herbs, salt, and pepper. Toss gently with your hands to ensure every piece is coated. Add the rosemary sprigs on top to infuse the veggies with their wonderful aroma as they roast. Then pop everything into the oven for the first 25 minutes.

Step 2: Continue Roasting Until Caramelized

After the initial roasting period, take the tray out and give the veggies a good stir to help them caramelize evenly. Return the tray to the oven for another 20 to 25 minutes. By the end, the vegetables should be beautifully golden and tender, with edges caramelized to deepen their flavor — this is where so much of the soup’s character develops.

Step 3: Blend the Roasted Goodness

Once roasted, remove the rosemary sprigs and carefully peel the softened garlic cloves out of their skins. Transfer all the vegetables and garlic to a deep saucepan or mixing bowl. Pour in the vegetable stock and use a hand blender to blend everything together until silky smooth. This transformation is truly satisfying—turning hearty roasted vegetables into a creamy, comforting soup.

Step 4: Finish with Cream and Seasoning

Finally, stir in 100 ml of single cream to add richness and that velvety texture. Taste your soup and adjust salt and pepper as needed. The creamy finish balances the roasted sweetness perfectly, delivering that signature Roasted Vegetable Soup: Smooth and Creamy Recipe experience you’re craving.

How to Serve Roasted Vegetable Soup: Smooth and Creamy Recipe

The first image shows a round white bowl filled with a mix of cooked vegetables including orange carrots, red and yellow bell peppers, and white onions, all sitting in clear broth. In the second image, the bowl now contains smooth orange soup with a light swirl of cream on top, and a black immersion blender resting inside. Both bowls are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A soup this luscious deserves thoughtful garnishes. Try topping with a swirl of extra cream or a few drops of olive oil for a glossy finish. Fresh herbs like chopped parsley or chives add a pop of color and brightness. For a crunch contrast, toasted pumpkin seeds or crusty bread crumbs sprinkled on top are delightful.

Side Dishes

Pair this soup with warm, crusty bread or garlic croutons for dipping. A crisp green salad or a simple cheese toastie also complements the rich flavors beautifully. If you want to make it a more substantial meal, grilled cheese sandwiches or roasted vegetable focaccia make perfect companions.

Creative Ways to Present

For a cozy dinner party or a special lunch, serve the soup in rustic bowls garnished with a sprig of rosemary or a drizzle of herb-infused oil. You could also serve in mini mugs or shot glasses as an elegant appetizer. Experiment with layering the soup with dollops of pesto or dollops of flavored yogurt for extra flair.

Make Ahead and Storage

Storing Leftovers

This Roasted Vegetable Soup: Smooth and Creamy Recipe keeps wonderfully in the fridge for up to 3 days when stored in an airtight container. Its flavors even deepen overnight, making leftovers just as delightful.

Freezing

If you want to save some for later, this soup freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When thawed, the texture and flavor remain excellent.

Reheating

When ready to enjoy again, gently reheat the soup on the stove over low-medium heat, stirring occasionally. If it has thickened, add a splash of vegetable stock or water to loosen it back to the perfect velvety consistency. Avoid boiling to keep that creamy texture smooth and luscious.

FAQs

Can I use other vegetables instead of the ones listed?

Absolutely! This soup is versatile—you can swap in zucchini, butternut squash, or even cauliflower. Just choose vegetables that roast well and have a natural sweetness to maintain that smooth and creamy character.

Is this soup suitable for vegans?

To make it vegan, simply replace the single cream with a plant-based cream alternative or coconut milk. The soup remains just as rich and comforting without dairy.

Do I have to peel the garlic before roasting it?

Nope! Leaving the skins on prevents the garlic from burning and softens it wonderfully. Just peel it after roasting—it spreads into the soup easily and adds mellow garlic flavor.

Can I prepare the soup without an oven?

You can roast the vegetables on a stovetop in a heavy skillet, though the roasting time will be shorter and the caramelization slightly different. Alternatively, you can boil the vegetables, but the soup won’t have the same deep roasted flavor and sweetness.

How thick should the soup be?

The soup should be rich and smooth but pourable. If it feels too thick after blending, adding a little extra stock or water will make it perfect. The cream helps achieve that luscious, creamy texture without heaviness.

Final Thoughts

This Roasted Vegetable Soup: Smooth and Creamy Recipe is one of those comforting classics that’s easy enough for weeknights yet special enough for company. The magic of roasted vegetables combined with luscious cream makes every spoonful pure joy. I hope you give this recipe a try and enjoy the cozy warmth and vibrant flavor as much as I do. It’s a simple pleasure that never fails to brighten any day!

Roasted Vegetable Soup: Smooth and Creamy Recipe

Ingredients You’ll Need