Creamy Roasted Vegetable Soup (Paleo & Vegan)

This creamy roasted vegetable soup has firey rich flavors and a smooth pureed texture. Filled with carrots, tomato, 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.

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 much depth of flavor to this dish.
• It is an easy and quick recipe. It doesn’t require any sauteeing or pre-cooking. You just roast the veggies and then turn them into a pureed soup.
• It contains parsnip which has a slightly sharp flavor, but when roasted, it becomes sweet and delicious.
• This roasted vegetable soup has a lot of minerals from all the nutrient dense vegetables!

Creamy Vegetable Soup Recipe Tips

• You can adjust quantities according to your taste: use only half of the zucchini or add an extra carrot or more parsnip 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 to use the herbs and spices you love. I prefer to have a little spice to my soup, but if you don’t, just ditch the cayenne pepper.
• If you want to make it vegan, replace the butter with olive oil and replace bone broth with vegetable broth.
• 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!

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 baking sheet and brush with olive oil then sprinkle with oregano, salt and 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 have the broth too hot with this option.

Did you like this Creamy Roasted Vegetable Soup (Paleo & Vegan)? Don’t forget to rate the recipe and leave me a comment below.

4.56 from 50 votes

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Roasted Vegetable Soup

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

This creamy roasted vegetable soup has firey rich flavors and a smooth pureed texture. Filled with carrots, tomato, 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.

Course: Soup

Cuisine: American

Keyword: vegetable soup

Servings: 4 servings

Calories: 173 kcal

Author: Madalina Voicu

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

1. Pre-heat the oven to 400°F. Line a baking tray with parchment paper.

2. Chop the vegetables to even sizes and place them on the tray and brush with olive oil.

3. Sprinkle the vegetables with oregano, salt and pepper.

4. Roast for 25 minutes at 400F. While the vegetables are cooking, heat the broth on the stovetop.

5. Once the roasted vegetables are done, add them to the heated broth and puree with an immersion blender.

6. 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.

7. Add the butter or oil and stir until it melts. Then puree once more.

8. Season with salt and pepper, to taste. Add the cayenne.

9. Top with fresh parsley to serve.

Recipe Notes

• You can adjust quantities according to your taste: use only half of the zucchini or add an extra carrot or more parsnip 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 to use the herbs and spices you love. I prefer to have a little spice to my soup, but if you don't, just ditch the cayenne pepper.
• If you want to make it vegan, replace the butter with olive oil and replace bone broth with vegetable broth.
• This is a great recipe to batch cook and freeze. You can double the recipe and save some in the freezer for later! 

Nutrition Facts

Roasted Vegetable Soup

Amount Per Serving

Calories 173 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 150mg7%

Potassium 631mg18%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 9g10%

Protein 11g22%

Vitamin A 6997IU140%

Vitamin C 68mg82%

Calcium 55mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.