Creamy Roasted Vegetable Soup
By Madalina Voicu
Updated September 24, 2023
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This creamy roasted vegetable soup has fiery, rich flavors and a smooth, pureed texture. Filled with carrots, tomatoes, zucchini, and more, this soup is the perfect comforting yet nutritious lunch or dinner for cold, rainy days. And the best part is that it’s easy to prepare! It’s suitable for vegan, paleo, and dairy-free diets.
Is It Better To Roast Or Boil Vegetables For Soup?
Hands down, it’s better to roast vegetables for soup than boil them. There’s nothing wrong with boiled vegetable soup, but you won’t get the same depth of flavor that you get with roasted vegetables. Roasting veggies in high heat with a drizzle of oil and some herbs and spices gives them a rich, fiery, almost caramelized flavor. When you let these roasted vegetables simmer in the soup, the entire soup takes on this deeper roasted flavor that is very satisfying.
Why I Love this Recipe
- It tastes so much better than vegetable soup with boiled veggies. In my opinion, the taste of roasted vegetables adds to the depth of flavor of this dish.
- It’s an easy and quick recipe. It doesn’t require any sautéing or pre-cooking. You just roast the veggies and then turn them into a pureed soup.
- This soup contains parsnip which has a slightly sharp flavor, but when roasted, it becomes sweet and delicious.
- This roasted vegetable soup has a lot of vitamins, minerals, and fiber from all the nutrient-dense vegetables!
Special Diet Considerations
- Vegan– To make this roasted vegetable soup suitable for a vegan diet, swap the bone broth with vegetable broth, then use extra virgin olive oil instead of butter.
- Whole30, Dairy-Free & Paleo– This soup recipe fits perfectly into the Whole30 and Paleo diets because it doesn’t contain any legumes, grains, or added sugar. You’ll have to make sure to use olive oil or coconut oil in place of butter if you are avoiding dairy.
- Gluten-Free– Even though this soup is thick and creamy, it doesn’t contain wheat flour or thickeners, so it’s naturally gluten-free.
Creamy Roasted Vegetable Soup Recipe Tips And Substitutions
- You can adjust quantities according to your taste: use only half of the zucchini or add an extra carrot or more parsnips or tomatoes. Omit the bell peppers. It’s entirely up to you. This is a very flexible recipe!
- Some other tailoring you can do is use the herbs and spices you love. If you don’t like spicy, ditch the cayenne pepper.
- If you don’t have any parsnips at home, you can substitute a medium potato. Potatoes won’t have the same sharp flavor that the parsnip does, but it will help add to the creaminess of the soup.
- If you’re a garlic-lover, you can add some garlic cloves to the roasting pan along with the other veggies to add to the soup.
- This is a great recipe to batch-cook and freeze. You can double the recipe and save some in the freezer for later!
- For an extremely healthy and nutrient-dense soup, try this homemade bone broth recipe!
Storage, Freezing, and Reheating for Meal Prep
This creamy roasted vegetable soup recipe makes meal prep a breeze. Follow the tips below for storage, freezing, and more…
How long will it last?
It will keep in the refrigerator for about 3-5 days. It will keep frozen for about 1-2 months.
Freezing
You can freeze the leftovers or make a double recipe and save an extra batch of soup in the freezer for easy meal prep later. Follow these steps to freeze the soup:
- Allow the soup to cool completely.
- Pour the soup into freezer-safe gallon ziplock storage bags and flatten when putting it in the freezer. Alternatively, you can use an airtight container as long as no air can get in or out. This will help prevent freezer burns.
- Don’t forget to label the containers!
Reheating
- Reheating from the refrigerator:
- You can microwave leftover single portions for about 1.5-3 minutes, depending on the power of your microwave. You can also pour a portion in a pot and heat it on the stovetop on medium, stirring occasionally, until it reaches your desired temperature.
- Reheating from frozen:
- Allow the soup to defrost by pulling it out of the freezer and keeping it in the kitchen sink for a few hours. Then, pour the soup into a pot and heat on medium, stirring occasionally, until the soup reaches the right temperature for you.
How to Make This Creamy Roasted Vegetable Soup
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Chop the veggies to even sizes and spread evenly on the sheet pan and brush with olive oil then sprinkle with oregano, sea salt, and black pepper.
Roast for 25 minutes or until the edges of the veggies start to slightly crisp.
Heat the broth, then remove from heat. You can add the roasted vegetables to the pot and use an immersion blender to puree, then add butter (or extra olive oil for vegan), salt, and pepper to taste and puree once more. Alternatively, you can add the vegetable and broth to a high-powered blender and blend together, but be careful not to make the broth too hot with this option.
What to Serve With This Creamy Roasted Vegetable Soup
- The fiery flavors of this soup would pair perfectly with delicious tandoori chicken.
- Sweet potato shepherd’s pie is another great cold-weather dish to create a hearty, warming meal with.
- If you’re looking for a balanced vegan meal, have sprouted lentil burgers along with your soup!
Creamy Roasted Vegetable Soup
Ingredients
- 2 carrots chopped
- 1 zucchini chopped
- 1 red bell pepper halved
- 2 tomatoes halved
- 1 parsnip chopped
- 1 onion peeled and halved
- 1 tbsp olive oil
- 1 tsp dried oregano
- 4 cups bone broth (or vegetable broth for vegan)
- 1 tbsp butter (or olive oil for vegan)
- 2 tbsp fresh parsley chopped
- Salt and freshly ground pepper to taste
- 1/2 tsp cayenne pepper (optional)
Instructions
- Pre-heat the oven to 400°F. Line a baking tray with parchment paper.
- Chop the vegetables to even sizes and place them on the tray and brush with olive oil.
- Sprinkle the vegetables with oregano, salt and pepper.
- Roast for 25 minutes at 400F. While the vegetables are cooking, heat the broth on the stovetop.
- Once the roasted vegetables are done, add them to the heated broth and puree with an immersion blender.
- Another option is to transfer the vegetables to a high-speed blender and add the heated broth then process until smooth. Be sure not to heat the broth too much if using a regular blender.
- Add the butter or oil and stir until it melts. Then puree once more.
- Season with salt and pepper, to taste. Add the cayenne.
- Top with fresh parsley to serve.
Notes
- You can adjust quantities according to your taste: use only half of the zucchini or add an extra carrot or more parsnips or tomatoes. Omit the bell peppers. It’s entirely up to you. This is a very flexible recipe!
- Some other tailoring you can do is use the herbs and spices you love. If you don’t like spicy, ditch the cayenne pepper.
- If you don’t have any parsnips at home, you can substitute a medium potato. Potatoes won’t have the same sharp flavor that the parsnip does, but it will help add to the creaminess of the soup.
- If you’re a garlic-lover, you can add some garlic cloves to the roasting pan along with the other veggies to add to the soup.
- This is a great recipe to batch-cook and freeze. You can double the recipe and save some in the freezer for later!
- For an extremely healthy and nutrient-dense soup, try this homemade bone broth recipe!
Nutrition
