This Roasted Vegetable Soup is a nourishing, velvety blend of caramelised vegetables, herbs, and cream. Each spoonful delivers deep, smoky flavours that come from slow-roasting a mix of sweet potatoes, tomatoes, carrots, and peppers. Finished with a swirl of cream, this soup is a simple yet elegant dish that can be served as a hearty lunch or a comforting starter.
Why You’ll Love This Recipe
This roasted vegetable soup is the ideal combination of convenience and sophistication. With minimal prep and maximum flavour, it transforms humble ingredients into a rich and satisfying meal. It’s perfect for batch cooking, is freezer-friendly, and comes together with pantry staples and fresh produce. Plus, it’s an excellent way to get your daily vegetables in a comforting and delicious form.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- white onions, sliced into thick wedges
- garlic cloves, skin left on
- mixed peppers, sliced into strips
- sweet potatoes, peeled and chopped
- salad tomatoes, cut into wedges
- large carrots, peeled and chopped
- fresh rosemary sprigs
- single cream
Cupboard Essentials:
- vegetable stock
- dried sage
- Italian herb mix
- extra virgin olive oil
- salt and pepper
Directions
- Preheat the oven to 175°C (fan) / 350°F.
- Arrange the vegetables in a deep baking tray (or two trays for better caramelisation), adding the onions, garlic (with skin), peppers, sweet potatoes, tomatoes, and carrots. Nestle rosemary sprigs among them.
- Drizzle with olive oil and season generously with salt, pepper, sage, and Italian herbs. Toss well to coat all the vegetables evenly.
- Roast for 25 minutes. Stir the vegetables and return to the oven for another 20–25 minutes, or until nicely caramelised.
- Discard the rosemary sprigs and peel the garlic. Transfer all roasted vegetables and garlic to a saucepan.
- Add the vegetable stock and use a hand blender to blend until smooth.
- Stir in the cream, adjust seasoning to taste, and serve warm.
Servings and timing
- Servings: 5
- Prep time: 5 minutes
- Cook time: 45 minutes
- Total time: 50 minutes
Variations
- Make it vegan: Use a plant-based cream or coconut milk in place of single cream.
- Add heat: Include a pinch of chili flakes or cayenne pepper for a spicy kick.
- Switch herbs: Swap rosemary for thyme or basil for a different aromatic profile.
- Use different vegetables: Butternut squash, parsnips, or leeks make great substitutes.
- Add protein: Serve with a swirl of Greek yogurt or a handful of toasted chickpeas for a protein boost.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. To reheat, thaw if frozen, then warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of water or stock if the soup thickens too much during storage.
FAQs
Can I use frozen vegetables for this soup?
While fresh vegetables are best for caramelisation, you can use frozen vegetables in a pinch, though the roasting effect will be less pronounced.
Do I have to peel the garlic before roasting?
No, leave the skins on during roasting to prevent burning. Peel them after roasting for a mellow, rich garlic flavour.
What can I use instead of single cream?
You can use heavy cream, half-and-half, or a dairy-free cream alternative like oat or soy cream.
How do I achieve a smooth texture without a hand blender?
Transfer the mixture in batches to a countertop blender. Blend carefully and return to the pot.
Can I roast the vegetables ahead of time?
Yes, you can roast the vegetables up to 2 days in advance and refrigerate them until ready to blend and serve.
What if I don’t have rosemary?
Thyme or oregano are great alternatives and will still provide wonderful herbaceous notes.
Is this soup gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure your stock is labeled gluten-free.
How do I know the vegetables are roasted enough?
They should be tender when pierced with a fork and have golden-brown edges for the best flavour.
Can I serve this soup cold?
This soup is best enjoyed warm. If serving cold, consider blending in a bit more cream or water to adjust the texture.
Can I add other seasonings?
Absolutely. Cumin, smoked paprika, or curry powder can add new dimensions to the soup’s flavour.
Conclusion
This smooth and creamy Roasted Vegetable Soup is the ultimate comfort food that doesn’t compromise on nutrition or taste. It’s a cost-effective, deeply flavorful, and versatile dish that can be enjoyed year-round. With its rich, roasted notes and creamy finish, it’s a recipe worth keeping in your weekly rotation, whether for a cozy night in or for prepping lunches ahead of time.
Print
Roasted Vegetable Soup: Smooth and Creamy
- Total Time: 50 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
This Roasted Vegetable Soup is smooth, creamy, and bursting with smoky caramelized flavor from oven-roasted veggies. Perfect for cozy nights, meal prep, or freezing for later—this comforting British-style soup is healthy, budget-friendly, and deeply satisfying.
Ingredients
Vegetables
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3 white onions, sliced into thick wedges
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5 cloves of garlic, skin left on
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3 mixed peppers, sliced into thick strips
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500g sweet potatoes, peeled and chunked
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6 salad tomatoes, sliced into thick wedges
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500g large carrots, peeled and chunked
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5 sprigs of fresh rosemary
Cream
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100ml single cream
Cupboard Essentials
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800ml vegetable stock
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1 tsp dried sage
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2 tsp Italian herbs
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4 tbsp extra virgin olive oil
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Salt and pepper, to taste
Instructions
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Preheat oven to 175°C fan / 350°F.
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Add all vegetables to a large baking tray (or split between two if needed). Leave garlic skin on and include rosemary sprigs.
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Drizzle with olive oil, sprinkle with sage, Italian herbs, salt, and pepper. Toss to coat evenly.
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Roast for 25 minutes. Stir, then roast another 20–25 minutes until caramelized and tender.
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Remove rosemary sprigs and garlic skins. Transfer everything to a saucepan with vegetable stock.
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Blend using a hand blender until smooth.
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Stir in the cream. Taste and adjust seasoning.
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Serve warm with a swirl of cream or fresh herbs if desired.
Notes
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Use two trays to avoid steaming and ensure caramelization.
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Monitor roasting to avoid burning for a balanced smoky flavor.
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Blending in the pot reduces mess and simplifies prep.
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Ideal for freezing; just cool and store in airtight containers.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Mains, Meal Prep
- Method: Roasting, Blending
- Cuisine: British
