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Roasted Vegetable Soup

Irresistibly Creamy Roasted Vegetable Soup You'll Love

This Roasted Vegetable Soup combines caramelized vegetables and aromatic herbs for a nourishing, creamy delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups carrots Add natural sweetness; substitute with parsnips for extra flavor depth.
  • 2 cups onions Provide essential aromatics; shallots work as a milder alternative.
  • 2 cups tomatoes Contribute acidity and brightness; canned tomatoes are a convenient substitute.
  • 4 cloves garlic Infuses warmth and richness; use roasted garlic for enhanced sweetness.
For Cooking & Flavoring
  • 3 tablespoons olive oil Aids in roasting while adding delightful flavor; can be replaced with avocado oil.
  • 2 teaspoons thyme Enhances freshness in the profile; oregano is an excellent substitute.
  • 4 cups vegetable stock Acts as the primary liquid for your soup; consider chicken stock for a richer taste.
  • 1 leaf bay leaf Adds depth during simmering; feel free to omit for a simpler flavor.
For Creaminess
  • 1 cup cream Provides a luxurious texture; opt for coconut milk for a dairy-free version.
For Finishing Touches
  • 1 tablespoon lemon juice Adds a hint of brightness to the soup; vinegar can provide similar acidity.

Equipment

  • oven
  • baking sheet
  • soup pot
  • immersion blender
  • spatula

Method
 

Preparation
  1. Begin by preheating your oven to 400°F (200°C). Wash, peel, and cut the carrots, onions, and tomatoes into uniform chunks.
  2. Spread the prepared vegetables on a baking sheet in a single layer, drizzle with olive oil and sprinkle with salt and thyme.
  3. Roast in the preheated oven for 30–40 minutes, stirring halfway through.
  4. Transfer the roasted vegetables to a large soup pot and scrape any browned bits from the baking sheet.
  5. Pour in a splash of vegetable stock to deglaze the pot.
  6. Add enough vegetable stock to cover the roasted vegetables, bring to a simmer for 10–15 minutes.
  7. Blend the mixture using an immersion blender until smooth, optionally strain through a fine-mesh sieve.
  8. Return to low heat and slowly stir in the cream, adjusting the seasoning with salt, pepper, or lemon.
  9. Ladle into bowls and garnish with fresh herbs or herb oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 180IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Feel free to explore ingredient variations based on seasonal availability or personal preferences.

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