If you’re craving a dish that’s comforting, vibrant, and packed with flavor, the Roasted Vegetable Soup: Smooth and Creamy Recipe is an absolute must-try. This soup brings together the sweet caramelization of roasted veggies and the luxury of a velvety texture that feels both indulgent and nourishing. Every spoonful bursts with warmth from herbs and the gentle creaminess that makes it perfect for any season, whether you’re winding down on a chilly evening or simply want a wholesome meal that feels like a hug in a bowl.

Ingredients You’ll Need

The image shows an arrangement of fresh vegetables and ingredients on a white marbled surface. Starting at the top left are two yellow bell peppers and one red bell pepper, all bright and smooth. To the right of them are three round brown onions with their skins on. Below the peppers, there is a small white bowl filled with a creamy white liquid. Near the center lies a small bunch of fresh green rosemary and five cloves of garlic with purplish skin. To the right of the rosemary, four long orange sweet potatoes are placed side by side. In the bottom left corner, a white bowl filled with shiny red tomatoes is visible. Below the sweet potatoes, five bright orange carrots with rough texture are lined up evenly. The photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to making this soup unforgettable. Each component plays a crucial role, whether in building the depth of flavor, adding natural sweetness, or contributing that silky finish. Don’t worry — the list is simple but essential for achieving that perfect balance.

White onions: Thick wedges provide a sweet base when roasted, creating a mellow depth for the soup.
Garlic cloves (skin on): Roasting garlic in its skin enhances its sweetness and makes it easy to squeeze out soft, buttery garlic later.
Mixed peppers: Their bright colors and subtly smoky flavor brighten the soup’s profile and add vibrancy.
Sweet potatoes: Offering natural sweetness and a creamy texture, they are key to the soup’s velvety smoothness.
Salad tomatoes: Thick wedges roast down to bring a juicy tang and rich undertone.
Carrots: Roasted to caramelized perfection, they inject earthy sweetness and body.
Fresh rosemary sprigs: Infuse a fragrant piney note that complements the sweetness of the vegetables.
Single cream: Adds luxurious smoothness without overpowering the integrity of the roasted flavors.
Vegetable stock: Creates the liquid base, intensifying all the roasted veggie goodness with subtle savory depth.
Dried sage: A herbaceous whisper that enhances warmth and earthiness.
Italian herb mix: A blend that brings Mediterranean sunshine and complexity.
Extra virgin olive oil: Helps roast the vegetables evenly and adds a fruity richness.
Salt and pepper: The simplest seasoning but the most important for balancing and highlighting flavors.

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: Preparing and Roasting the Vegetables

First things first, preheat your oven to 175°C FAN / 350°F. Grab a large, deep baking tray and layer in your thick wedges of onions, garlic cloves (with skin left on), sliced mixed peppers, sweet potato chunks, tomato wedges, and carrot pieces. Add the fresh rosemary sprigs for aromatic magic. Drizzle the olive oil generously and sprinkle on the dried sage, Italian herb, salt, and pepper. Use your hands to toss everything, making sure each piece is thoroughly coated in seasoning and oil, which helps with that irresistible caramelization.

Step 2: Roasting to Perfection

Pop the tray into your preheated oven and roast for 25 minutes. This first stage softens the vegetables and begins caramelizing their natural sugars. After 25 minutes, give the vegetables a good stir to promote even roasting, then return them to the oven for a further 20 to 25 minutes. You’ll want to watch for a lovely golden-brown hue and some delightful browning on the edges — that is flavor building at its best.

Step 3: Blending and Final Touches

Once your veggies look beautifully roasted, remove the rosemary sprigs and carefully peel the garlic cloves out of their skins — they should be soft and buttery. Transfer everything into a deep saucepan or large bowl, then pour in 800 ml of vegetable stock. Using a hand blender, blitz the mixture to a smooth and creamy consistency. Finally, stir in 100 ml of single cream to enrich the texture and swirl those beautiful flavors together. Taste and adjust seasoning as needed, then your Roasted Vegetable Soup: Smooth and Creamy Recipe is ready to serve.

How to Serve Roasted Vegetable Soup: Smooth and Creamy Recipe

The left side shows a silver bowl filled with cooked vegetables including orange bell peppers, red tomatoes, white onions, and yellow squash, all softened and mixed in some liquid. The right side shows the same silver bowl with the vegetables now blended into a smooth orange soup, with a swirl of white cream on top and a black immersion blender placed inside the bowl. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of this soup is its versatility when it comes to garnishes. A sprinkle of fresh chopped parsley or a few rosemary leaves lightly toasted can add a fresh pop. For some textural contrast, consider a drizzle of quality olive oil or a handful of toasted pumpkin seeds. If you’re feeling indulgent, a swirl of extra cream or a dollop of yoghurt can elevate the creaminess to a whole new level.

Side Dishes

Pair this smooth and creamy soup with freshly baked crusty bread or rustic sourdough — perfect for dipping and soaking up every last drop. A simple green salad with a tangy vinaigrette can balance the richness, or for heartier meals, a grilled cheese sandwich complements the velvety nature of the soup beautifully.

Creative Ways to Present

For a charming presentation, serve the soup in hollowed-out bread bowls or mini pumpkins during the fall months. Swirl in herb-infused oils or sprinkle paprika for a hint of color on top. You can even layer the soup in clear glass cups as an appetizer to showcase the inviting orange hues and let guests appreciate its velvety texture before diving in.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to three days. Store it in an airtight container and give it a good stir before reheating to restore its creamy consistency. Leftover soup tends to thicken slightly, so adding a splash of stock or cream when warming can revive its smooth texture.

Freezing

If you want to save some for later, this Roasted Vegetable Soup: Smooth and Creamy Recipe freezes wonderfully. Pour the cooled soup into freezer-safe containers or bags, leaving room for expansion. It will keep well for up to three months. To enjoy later, thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, do so over low to medium heat and stir frequently to prevent sticking. Adding a little more cream or vegetable stock while warming will refresh that luscious, silky texture everyone loves. Avoid boiling as that can change the soup’s delicate mouthfeel.

FAQs

Can I use other vegetables in the Roasted Vegetable Soup: Smooth and Creamy Recipe?

Absolutely! While the recipe calls for specific vegetables to achieve its signature taste and texture, feel free to experiment with zucchini, parsnips, or butternut squash to add your personal twist. Just remember to adjust roasting times accordingly.

Is this recipe suitable for vegans?

Yes, it can easily be made vegan by swapping the single cream for a plant-based alternative like oat or coconut cream. The soup will remain rich and flavorful, perfect for any dietary preference.

Can I prepare this soup without an oven?

While roasting brings out incredible depth and sweetness in the vegetables, if you don’t have access to an oven, sautéing them gently on the stovetop and then simmering in stock can work in a pinch. The texture will be lighter but still delicious.

How can I make this soup more filling?

To make it heartier, add cooked lentils or white beans after blending, or serve with protein-rich sides like crusty bread topped with melted cheese or a side of roasted nuts.

What’s the best way to blend the soup for maximum creaminess?

Using a hand blender directly in the pot is ideal for convenience and control, allowing you to blend until perfectly smooth. If you don’t have one, a standing blender works well — just blend in batches carefully and stir in cream afterward to achieve that luscious texture.

Final Thoughts

There’s something truly magical about the Roasted Vegetable Soup: Smooth and Creamy Recipe — it’s a blend of simplicity and sophistication that feels like a homemade treasure. Whether you’re new to cooking or a seasoned home chef, this soup is an easy, rewarding way to celebrate fresh vegetables with warmth and comfort. So go ahead, grab those veggies, preheat your oven, and get ready to indulge in a bowl of cozy deliciousness that will make you smile again and again.

Roasted Vegetable Soup: Smooth and Creamy Recipe

Ingredients You’ll Need

How to Make Roasted Vegetable Soup: Smooth and Creamy Recipe