I created a Loaded Veggie Soup that pairs deeply roasted, smoky vegetables with a surprising secret ingredient that makes this version notably different.

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I admit I was skeptical at first, but this Roasted Vegetable Soup: Smooth And Creamy turned out something different. It’s got deep smoky notes and a velvety finish that makes you do a double take.

I used butternut squash and garlic for the backbone of the flavor, and somehow it feels both simple and surprising. Readers keep calling it the kind of Veggie Soup Creamy you crave when you want real depth, not just blended veggies.

I cant promise it will fix everything, but this belongs on any list of Roast Soup Recipes when you want to impress with little fuss.

Ingredients

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Butternut squash: Sweet, creamy base full of fiber and vitamin A adds natural sweetness.
Carrots: Crunchy sweet notes beta carotene rich gives color and subtle sweetness.
Sweet potato: Earthy and sweet complex carbs for energy creamy texture when pureed.
Red bell pepper: Bright sweet tang vitamin C boost lifts the soup flavor wise.
Tomatoes: Acidic brightness natural umami and lycopene balances sweetness with tang.
Garlic: Pungent aromatics tiny calories lots of flavor helps savory depth.
Heavy cream or coconut milk: Adds silky richness boosts fat for mouthfeel creamier or dairy free.
Olive oil and balsamic: Olive oil brings healthy fats balsamic gives sweet sharp acid pop.
Onion: Onion adds savory sweetness and fiber caramelizes to deepen flavor.
Vegetable broth: Broth is the liquid backbone low cal brings savory stock flavor.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion (about 8 ounces)

3 cloves garlic

1 medium butternut squash (about 2 pounds)

2 medium carrots

1 medium sweet potato (about 10 ounces)

1 large red bell pepper

2 medium tomatoes

4 cups vegetable broth

1 cup heavy cream or coconut milk

1 teaspoon smoked paprika

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

Fresh parsley or chives for garnish

How to Make this

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1. Preheat oven to 425 F (220 C). Peel and cube the butternut squash, carrots, and sweet potato into roughly 1 inch pieces. Core and quarter the red bell pepper and tomatoes, leave the garlic cloves whole with skins on, toss all those veg in 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, spread in a single layer on a rimmed baking sheet.

2. Roast the vegetables until deeply caramelized and soft, about 30 to 40 minutes, flipping once halfway. If the bell pepper skins char well, put the hot pepper in a bowl and cover with a plate or plastic wrap for 5 minutes to steam, then peel and discard seeds.

3. While veg roast, dice the onion and heat a large pot over medium heat with a drizzle more olive oil if needed. Cook the onion until translucent and starting to brown, about 6 to 8 minutes.

4. Stir in 1 tablespoon tomato paste with the onion and cook 1 minute to deepen the flavor, then add 1 tablespoon balsamic vinegar to deglaze the pan scraping up any brown bits.

5. When the roasted veggies are done, squeeze the softened garlic from its skins and add all the roasted veg plus the garlic to the pot. Add 4 cups vegetable broth and 1 teaspoon dried thyme or 1 tablespoon fresh thyme, bring to a gentle simmer for 8 to 10 minutes so everything melds.

6. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer in batches to a blender. If using a countertop blender, vent the lid and hold it with a towel because hot liquid will expand.

7. Stir in 1 cup heavy cream or coconut milk and warm through for a few minutes, but don’t let it boil hard. Taste and adjust with more salt, pepper, or smoked paprika if needed.

8. If you like a little texture, reserve a few roasted cubes before blending and stir them back in or use as garnish. Garnish bowls with chopped fresh parsley or chives.

9. Serve hot with crusty bread. Leftovers keep well in the fridge 3 to 4 days, and the soup thickens when cold so thin with a splash of broth when reheating.

Equipment Needed

1. Rimmed baking sheet for roasting the veg in a single layer
2. Sharp chef’s knife for peeling and cubing squash carrots sweet potato
3. Sturdy cutting board
4. Large heavy pot or Dutch oven to cook the onions and simmer the soup
5. Measuring cups and spoons (for broth cream spices etc)
6. Immersion blender or a high speed blender plus a towel to hold the lid when blending hot liquid
7. Wooden spoon or spatula for stirring and a ladle for serving
8. Oven mitts or a thick kitchen towel for handling hot pans

FAQ

Q: Can I make this soup vegan?

A: Yes. Swap the heavy cream for full fat coconut milk and use a vegan vegetable broth. Taste and add a little extra salt or balsamic if it needs brightness. You can also use a cashew cream if you want a less coconutty flavor.

Q: How long will leftovers keep and can I freeze it?

A: Store in an airtight container in the fridge for 3 to 4 days. For longer storage freeze up to 3 months. Thaw in the fridge overnight and warm gently on the stove, adding a splash of broth if it's too thick.

Q: Do I have to roast the vegetables or can I just boil them?

A: Roasting gives caramelized, deeper flavor so I really recommend it. If you skip roasting you can simmer everything in broth until soft, but the soup will taste milder. If you do boil, add a bit more smoked paprika and balsamic to boost flavor.

Q: Can I change the vegetables?

A: Totally. Swap similar sweet, starchy veggies like pumpkin, kabocha, or parsnip. Avoid watery veggies like zucchini or cucumber or the soup will be runny. If you add denser veggies like potatoes, adjust broth so it doesn’t get too thick.

Q: Do I need to peel the butternut squash and sweet potato?

A: Yes for best texture peel them. The skin on butternut is tough and can make the puree grainy. If you roast until very soft you could leave the thinner skinned sweet potato, but I still peel the squash.

Q: How do I get the soup extra smooth and creamy?

A: Use a high speed blender or an immersion blender and puree while hot, blend in batches so nothing overflows. For silkier results strain through a fine mesh sieve. Stir in the cream or coconut milk at the end, and taste for salt and acid like a splash of balsamic to brighten it up.

Roasted Vegetable Soup: Smooth And Creamy Recipe Substitutions and Variations

Butternut squash: swap with pumpkin or kabocha squash or extra sweet potato. Use about the same weight, roast till tender, it works fine.
Heavy cream or coconut milk: use full fat coconut milk for a vegan version, or half and half for a lighter soup, or whisk plain Greek yogurt with a little milk and stir it in off the heat so it doesn’t break.
Vegetable broth: substitute chicken broth one for one, or 4 cups water plus a vegetable bouillon cube, or use mushroom stock for extra umami.
Smoked paprika: if you don’t have it use regular paprika with a pinch of ground cumin or a tiny pinch of chipotle powder for smoke, or try smoked sea salt instead.

Pro Tips

1. Roast in a single layer and don’t crowd the pan, you want every piece to get caramelized not steamed. If your sheet gets too full, use a second tray and swap their racks halfway so everything browns evenly.

2. For the bell pepper, get it really charred then steam in a covered bowl for a few minutes before peeling, that makes the skin slip right off. If you hate seeds, cut the pepper open after charring and run it under a little water to help wash them out.

3. Smash the roasted garlic out with the flat of a knife or squeeze it while still warm, it spreads through the soup nicer than whole chunks. A tiny drizzle of oil over the garlic before roasting helps it brown without drying out.

4. Adjust texture and flavor at the end not the beginning, add cream or coconut milk slowly and taste as you go, then fix salt, acid or smoked paprika last. If you want an ultra smooth soup strain it through a fine mesh, or keep some roasted cubes chopped for chunkier mouthfeel.

Roasted Vegetable Soup: Smooth And Creamy Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created a Loaded Veggie Soup that pairs deeply roasted, smoky vegetables with a surprising secret ingredient that makes this version notably different.

Servings

servings

Calories

338

kcal

Equipment: 1. Rimmed baking sheet for roasting the veg in a single layer
2. Sharp chef’s knife for peeling and cubing squash carrots sweet potato
3. Sturdy cutting board
4. Large heavy pot or Dutch oven to cook the onions and simmer the soup
5. Measuring cups and spoons (for broth cream spices etc)
6. Immersion blender or a high speed blender plus a towel to hold the lid when blending hot liquid
7. Wooden spoon or spatula for stirring and a ladle for serving
8. Oven mitts or a thick kitchen towel for handling hot pans

Ingredients

2 tablespoons olive oil
1 medium yellow onion (about 8 ounces)
3 cloves garlic
1 medium butternut squash (about 2 pounds)
2 medium carrots
1 medium sweet potato (about 10 ounces)
1 large red bell pepper
2 medium tomatoes
4 cups vegetable broth
1 cup heavy cream or coconut milk
1 teaspoon smoked paprika
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
Fresh parsley or chives for garnish

Directions

Preheat oven to 425 F (220 C). Peel and cube the butternut squash, carrots, and sweet potato into roughly 1 inch pieces. Core and quarter the red bell pepper and tomatoes, leave the garlic cloves whole with skins on, toss all those veg in 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, spread in a single layer on a rimmed baking sheet.
Roast the vegetables until deeply caramelized and soft, about 30 to 40 minutes, flipping once halfway. If the bell pepper skins char well, put the hot pepper in a bowl and cover with a plate or plastic wrap for 5 minutes to steam, then peel and discard seeds.
While veg roast, dice the onion and heat a large pot over medium heat with a drizzle more olive oil if needed. Cook the onion until translucent and starting to brown, about 6 to 8 minutes.
Stir in 1 tablespoon tomato paste with the onion and cook 1 minute to deepen the flavor, then add 1 tablespoon balsamic vinegar to deglaze the pan scraping up any brown bits.
When the roasted veggies are done, squeeze the softened garlic from its skins and add all the roasted veg plus the garlic to the pot. Add 4 cups vegetable broth and 1 teaspoon dried thyme or 1 tablespoon fresh thyme, bring to a gentle simmer for 8 to 10 minutes so everything melds.
Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer in batches to a blender. If using a countertop blender, vent the lid and hold it with a towel because hot liquid will expand.
Stir in 1 cup heavy cream or coconut milk and warm through for a few minutes, but don't let it boil hard. Taste and adjust with more salt, pepper, or smoked paprika if needed.
If you like a little texture, reserve a few roasted cubes before blending and stir them back in or use as garnish. Garnish bowls with chopped fresh parsley or chives.
Serve hot with crusty bread. Leftovers keep well in the fridge 3 to 4 days, and the soup thickens when cold so thin with a splash of broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.