Name: Creamy Roasted Vegetable Soup Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: British
Ingredients: 3 white onions, sliced into thick wedges; 5 cloves of garlic, skin left on; 3 mixed peppers, sliced into thick strips; 500 g sweet potatoes, peeled and sliced into chunks; 6 salad tomatoes, sliced into thick wedges; 500 g large carrots, peeled and sliced into chunks; 5 sprigs of fresh rosemary; 100 ml single cream; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herb; 4 tbsp extra virgin olive oil; Salt and pepper

Jump to Recipe· 4.5 from 3 reviews

If you’ve ever wanted to cozy up with a bowl of something both comforting and packed with flavor, you’re in for a treat. This Creamy Roasted Vegetable Soup Recipe hits all the right notes — it’s smooth, velvety, and bursting with the deep, caramelized sweetness of roasted veggies. I’m excited to share this with you because it’s super easy, forgiving, and just downright delicious. Trust me, once you make it, this soup will become a go-to for those chilly days or when you want a wholesome, satisfying meal without fuss.

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Why This Recipe Works

Deep Roasting Flavor: Roasting the vegetables caramelizes their natural sugars, creating a rich, rounded flavor that you just can’t get from boiling or steaming.
Simple Ingredients, Maximum Comfort: With just a handful of everyday veggies and pantry staples, you get a luxurious, creamy soup that feels special without being complicated.
Customizable and Flexible: The recipe can be easily tailored to your taste — swap veggies, adjust herbs, or even make it vegan-friendly with a few tweaks.
Textural Perfection: Using a hand blender ensures a perfectly smooth and creamy consistency every time, no lumps in sight.

Creamy Roasted Vegetable Soup, roasted vegetable soup, comforting vegetable soup, easy vegetable soup, healthy creamy soup - A bowl filled with thick, smooth orange sauce sits on a white marbled surface. The sauce shows some specks, likely herbs or spices, and has a swirl of lighter cream creating a small curved pattern on top. A black immersion blender is dipped into the bowl, partially blending the swirl into the sauce. The bowl itself is white, round, and simple, with the sauce evenly filling most of it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Roasted Vegetable Soup Recipe really starts with the ingredients. Each vegetable brings its own character — sweet potatoes add creaminess, carrots bring earthy sweetness, and roasting the garlic with the skins on mellows it to a gentle depth. Plus, fresh rosemary and Italian herbs elevate the soup’s flavor profile beautifully. When you shop, aim for fresh, firm veggies with bright colors because they’ll roast up beautifully and taste their best.

Creamy Roasted Vegetable Soup, roasted vegetable soup, comforting vegetable soup, easy vegetable soup, healthy creamy soup - Flat lay of three thick wedges of white onion, five whole unpeeled garlic cloves with skin on, three thick strips of mixed red, yellow, and orange bell peppers, chunks of peeled sweet potato, six thick wedges of ripe red salad tomatoes, chunks of peeled large carrots, five fresh rosemary sprigs, a small white bowl of single cream, a small white bowl of extra virgin olive oil, a small white bowl of dried Italian herbs, a small white bowl of dried sage, a small white bowl of coarse salt, and a small white bowl of black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White Onions: Adds a subtle sweetness and depth when roasted well; cutting into thick wedges helps them caramelize without burning.
Garlic Cloves (skin on): Roasting garlic with the skin softens the bite and creates a mellow richness that mingles perfectly with the veggies.
Mixed Peppers: Their natural sugars caramelize and bring bright, fruity notes to the soup, balancing the earthiness.
Sweet Potatoes: They give the soup a silky texture and naturally boost its sweetness, making it comfort food gold.
Salad Tomatoes: Adding acidity and moisture, tomatoes counterbalance the sweetness and add freshness.
Large Carrots: Like sweet potatoes, carrots add body and color — plus, they roast up to sweet perfection.
Fresh Rosemary Sprigs: Rosemary’s piney aroma lifts the soup and rounds out the deeper flavors.
Single Cream: Stirred in at the end for luscious creaminess without overpowering the delicate roasted flavors.
Vegetable Stock: Acts as the liquid base to meld all flavors together while keeping the soup hearty.
Dried Sage & Italian Herbs: These dried herbs build complexity and earthiness.
Extra Virgin Olive Oil: Helps everything roast and caramelize beautifully, adding a silky mouthfeel.
Salt & Pepper: Essential for seasoning, bringing out each ingredient’s best.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Creamy Roasted Vegetable Soup Recipe is how easy it is to make your own. I often mix up the herbs or toss in other root veggies depending on what’s in season — don’t be shy to experiment! Feel free to play around until you find your perfect flavor balance.

Variation: I sometimes swap rosemary for thyme or even add a pinch of smoked paprika for a subtle smoky twist — it changes the vibe completely and it’s delicious.
Dairy-Free Option: Replace the single cream with coconut cream or cashew cream to keep it silky but vegan-friendly.
Greens Boost: Stir in chopped spinach or kale at the very end for an extra pop of color and nutrition.
Spicy Kick: If you like heat, adding a pinch of chili flakes when roasting brings a lovely warmth to the soup.

Step-by-Step: How I Make Creamy Roasted Vegetable Soup Recipe

Step 1: Prep Your Veggies with Love

Start by slicing your onions into thick wedges, chopping the sweet potatoes and carrots into chunks, and slicing the peppers and tomatoes in thick strips or wedges. Leaving the garlic cloves with their skins on is key — it protects them during roasting and makes peeling a breeze later. Toss everything in a large, deep baking tray and drizzle generously with olive oil. Don’t be shy about seasoning with salt, pepper, dried sage, and Italian herbs — coating everything well with your hands helps get that flavor locked in.

Step 2: Roast ‘Til They’re Beautifully Caramelized

Preheat your oven to 175°C FAN (350°F) and roast the veggies for 25 minutes. Then, give everything a good stir — this redistributes the heat and helps the vegetables caramelize evenly without burning. Roast for another 20-25 minutes until you see those gorgeous browned edges and the soft, tender bite. If you don’t have a big enough tray, spreading them across two trays works even better to avoid steaming.

Step 3: Blend into Creamy Perfection

Carefully remove the rosemary sprigs, and peel those soft garlic cloves out of their skins. Transfer everything into a deep pot or bowl, pour in the warm vegetable stock, and use your hand blender to blitz it all into a silky smooth soup. Now, stir in the single cream for that unmistakable richness and taste to check seasoning. Add more salt or pepper if it needs a little boost.

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Pro Tips for Making Creamy Roasted Vegetable Soup Recipe

Layering Flavors: Roast the harder vegetables first when you need to, then add softer ones partway through to avoid overcooking and maintain texture.
Oil and Seasoning Matters: Don’t skimp on the olive oil and salt during roasting — it really brings out the caramelization and flavor depth.
Use a Hand Blender: It’s safer, less messy, and gives you perfect control over the soup’s texture compared to transferring to a blender.
Watch the Roast: Keep an eye near the end of roasting to pull the veggies out just as they get lovely golden edges — avoid any bitter burnt spots.

How to Serve Creamy Roasted Vegetable Soup Recipe

Creamy Roasted Vegetable Soup, roasted vegetable soup, comforting vegetable soup, easy vegetable soup, healthy creamy soup - The image shows a bowl filled with thick orange soup that has a smooth, creamy texture. The soup is garnished with a swirl of white cream on top, and sprinkled with small red chili flakes. Two green sprigs of rosemary lay on one side, adding a fresh, natural touch. The soup is served in a white bowl that sits on a white marbled surface, and a spoon with some soup on it rests at the edge of the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a little swirl of cream and a sprinkle of freshly chopped parsley or chives — the contrast of the bright green against the warm orange soup is so inviting. A few crunchy croutons or toasted pumpkin seeds add a fun texture, plus a squeeze of lemon juice really brightens the whole bowl.

Side Dishes

Pair it with a crusty artisan bread or some warm garlic toast to mop up every last drop. Or keep things light with a simple mixed greens salad dressed in tangy vinaigrette to balance the creaminess of the soup.

Creative Ways to Present

For a dinner party, I like to serve the soup in rustic ceramic bowls topped with edible flowers or microgreens — it feels fancy but totally doable. You can also serve it in hollowed-out mini pumpkins or round loaf bowls for an autumnal touch that’s as delicious as it is Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

I usually let leftover soup cool completely, then store it in airtight containers in the fridge. It keeps beautifully for up to 3 days — just stir well before reheating to bring back that creamy texture.

Freezing

This soup freezes like a dream! I portion it into freezer-safe containers or heavy-duty zip bags, leaving room for expansion. When you’re ready, thaw overnight in the fridge and gently reheat on the stove. Freezing can slightly dull the creaminess, so I usually add a splash of fresh cream or milk while warming it back up.

Reheating

Reheat gently over low heat, stirring often to prevent sticking and maintain that silky smoothness. If it feels too thick, a splash of vegetable stock or water helps loosen it up without losing flavor.

FAQs

Can I make this Creamy Roasted Vegetable Soup Recipe vegan?

Absolutely! Simply replace the single cream with a plant-based alternative like coconut cream or cashew cream. Make sure to use vegetable stock without any animal ingredients, and you’ll have a delicious vegan soup with the same luscious texture.
What if I don’t have all the vegetables?

Don’t worry! This recipe is quite forgiving and flexible. You can swap out or leave out certain veggies depending on what you have on hand. Just aim for a mix of sweet, earthy, and slightly acidic flavors to keep the soup balanced.
How do I avoid burning the vegetables while roasting?

Keep an eye on the oven especially toward the end of roasting time. Stir the veggies halfway through roasting to help them cook evenly and prevent scorching. Using two trays if needed gives more surface area for caramelization without overcrowding.
Can I use a blender instead of a hand blender?

You can, but be careful transferring hot soup into a blender to avoid burns — vent the lid slightly and blend in batches. Personally, I prefer the hand blender because it’s quicker, safer, and results in a perfectly smooth texture right in the pot.
How long can I store this soup before it goes bad?

Stored in the fridge in an airtight container, it lasts up to 3 days. For longer storage, freeze the soup, and consume within 1-2 months for best flavor and texture.

Final Thoughts

This Creamy Roasted Vegetable Soup Recipe has become one of those dishes I reach for when I need comfort mixed with simplicity. It’s full of natural sweetness and cozy warmth — a hug in a bowl, really. I hope you enjoy making it as much as I do, and remember, the best soup is the one you make your own. So grab your veggies, fire up your oven, and let’s roast our way to creamy, dreamy soup bliss!