Smooth Creamy Roasted Vegetable Soup

This roasted vegetable soup is the perfect blend of smoky, sweet, and creamy flavors thanks to the caramelisation of a variety of fresh vegetables. It makes a comforting weeknight meal that feels special but is easy to prepare and has a lovely depth you might not expect from such simple ingredients.

I first made this soup on a chilly evening when I wanted something warming and fuss-free. Now it’s one of my go-to recipes when I want impressive flavor with minimal effort.

Gather Your Ingredients

• White onions: sliced into thick wedges – caramelise beautifully and provide a sweet base
• Garlic cloves: with skins left on – roasting softens and mellows their flavor naturally
• Mixed peppers: cut into strips – add a vibrant sweetness and color
• Sweet potatoes: peeled and chunked – creamy and naturally sweet to complement other veg
• Salad tomatoes: sliced thick – provide acidity and body to the soup
• Large carrots: peeled and chunked – add earthy sweetness and bulk
• Fresh rosemary sprigs: infuse an earthy pine aroma during roasting
• Single cream: adds a gentle richness without overwhelming the flavors

• Cupboard essentials: vegetable stock to thin the soup, dried sage and Italian herbs to deepen the flavor, extra virgin olive oil for roasting and seasoning with salt and pepper to balance everything. Choose firm fresh vegetables for the best roast and organic if possible for more intense flavor.

How to Make It

Sauté the Aromatics:

Slice the onions into thick wedges and leave the garlic cloves unpeeled but separated. Toss these with peppers, sweet potatoes, carrots, and tomatoes in a large baking dish. Drizzle with olive oil and sprinkle generously with salt, pepper, dried sage, and Italian herbs. Add rosemary sprigs on top. Use your hands to coat all vegetables evenly so they caramelise properly.

Roast the Vegetables:

Preheat oven to 175 degrees Celsius fan or 350 degrees Fahrenheit. Place the tray in the oven for 25 minutes. After this, stir all vegetables gently to ensure even roasting and return to the oven for another 20 to 25 minutes until everything is tender, caramelised, and smoky but not burnt. This slow roasting concentrates the sweetness and adds a depth of flavor.

Blend to Perfection:

Remove rosemary sprigs and peel skins from the roasted garlic cloves. Transfer all the roasted vegetables and garlic to a large pot or bowl. Add the vegetable stock and use an immersion blender to puree the soup until completely smooth and creamy. This technique keeps the process mess-free and easy.

Finish with Cream:

Stir in the single cream to add a delicate richness. Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or a sprinkle of fresh herbs to enhance the experience.

One of my favorite elements has to be the roasted garlic softened inside its skin. Peeling it after roasting reveals this sweet, mellow condiment that transforms the soup. I remember making this for a family dinner and watching everyone go back for seconds, amazed at how good such simple ingredients could taste when roasted.

Flavor Boosters

Serve this soup with crusty bread or toasted sourdough for dipping. A swirl of pesto or a sprinkle of toasted pumpkin seeds adds texture and bright flavor. Pair with a light salad to round out the meal.

Serving Suggestions

Roasting vegetables is a timeless technique that enhances their natural flavors, commonly found in Mediterranean cooking. This soup reflects the British love for seasonal vegetables prepared simply but with care, perfect for chilly evenings.

Creative Twists

Use root vegetables like parsnips and turnips in winter to change up the flavor profile. In summer, add zucchini and fresh peas for a lighter version. Adjust herbs to suit the season, such as fresh basil in warmer months.

This soup is perfect for those who want a rich, creamy texture without heavy cream, and it gets better each day it’s stored.

Recipe FAQs

→ What’s the best way to caramelise the vegetables?

Roast veggies at 175°C fan/350°F ensuring frequent stirring midway to achieve even caramelisation without burning.

→ Can I use fresh herbs instead of dried?

Yes, fresh rosemary and Italian herbs enhance aroma and flavor best when added during roasting or blending stages.

→ How do I achieve a creamy texture without cream?

Blend roasted veggies thoroughly; substitute cream with coconut milk or blended cashews for smoothness.

→ Is it necessary to keep the garlic skin on during roasting?

Yes, roasting garlic with skin preserves its moisture and mellows its flavor, perfect for blending later.

→ How long can the soup be stored or frozen?

This soup keeps well refrigerated for 3-4 days and freezes nicely for up to 3 months without losing texture.