Name: Roasted Vegetable Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: British
Ingredients: 3 white onions, sliced into thick wedges; 5 cloves garlic, skin left on; 3 mixed bell peppers, sliced into thick strips; 500 g sweet potatoes, peeled and cut into chunks; 6 salad tomatoes, sliced into thick wedges; 500 g large carrots, peeled and cut into chunks; 5 sprigs fresh rosemary; 4 tbsp extra virgin olive oil; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herb seasoning; 100 ml single cream; Salt and black pepper

Jump to Recipe

Roasted Vegetable Soup is the kind of cozy dish that transforms simple produce into something deeply flavorful and satisfying. This smooth, velvety soup delivers rich caramelized notes, subtle smokiness, and a creamy finish that makes it perfect for a healthy winter lunch or effortless weeknight dinner. Because roasting intensifies the vegetables’ natural sweetness, every spoonful tastes layered and comforting. Whether you’re planning meal prep or craving a warming bowl on a cold evening, this Roasted Vegetable Soup offers both nourishment and bold flavor in under an hour.

Story

I first started making Roasted Vegetable Soup during colder months when root vegetables filled my kitchen counters. Instead of simmering everything straight in broth, I decided to roast the vegetables first—and that small change completely transformed the flavor. The edges caramelized, the garlic turned sweet and mellow, and the peppers developed a lightly smoky aroma.

Since then, Roasted Vegetable Soup has become my go-to blended veggie soup for batch cooking. Not only does roasting build deeper flavor, but it also creates a naturally thick and luxurious texture once blended. Because the vegetables soften beautifully in the oven, they blend effortlessly into a creamy roasted soup without needing flour or heavy thickeners.

Now, I rely on this Roasted Vegetable Soup whenever I need a satisfying vegan soup base that I can customize. While I sometimes add cream for richness, the roasted vegetables alone create body and depth. As a result, this recipe consistently delivers a comforting smoky vegetable soup that works perfectly as a healthy winter lunch or simple dinner.

Ingredients

3 white onions, sliced into thick wedges
5 cloves garlic, skin left on
3 mixed bell peppers, sliced into thick strips
500 g sweet potatoes, peeled and cut into chunks
6 salad tomatoes, sliced into thick wedges
500 g large carrots, peeled and cut into chunks
5 sprigs fresh rosemary
4 tbsp extra virgin olive oil
800 ml vegetable stock
1 tsp dried sage
2 tsp Italian herb seasoning
100 ml single cream
Salt and freshly ground black pepper

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 175°C FAN (350°F). Slice the onions into thick wedges and cut the peppers into large strips to prevent burning. Peel and chunk the sweet potatoes and carrots into evenly sized pieces so they roast at the same rate. Slice the tomatoes into wedges. Leave the garlic cloves unpeeled to protect them from scorching and keep their flavor mellow.

Cooking Instructions

Place all prepared vegetables onto a large deep baking tray. Add olive oil, dried sage, Italian herbs, salt, and pepper. Toss thoroughly with your hands so every piece is coated evenly. Lay the rosemary sprigs on top, then roast for 25 minutes. Stir the vegetables, then return to the oven for another 20–25 minutes until caramelized and tender. Remove rosemary sprigs, squeeze the roasted garlic from its skins, and transfer everything into a deep saucepan. Add vegetable stock and blend until smooth using an immersion blender. Stir in the cream, adjust seasoning, heat gently, and serve warm.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the tray, as tightly packed vegetables steam instead of roast. If necessary, use two trays to increase surface area. Additionally, monitor closely during the final minutes to prevent burning. Finally, always cut vegetables into similar sizes to promote even caramelization and prevent undercooked chunks.

Pro Tips for Better Flavor

For deeper flavor, roast the vegetables until the edges develop golden-brown spots but stop before they darken too much. You can also add a splash of lemon juice after blending to brighten the richness. If you prefer extra creaminess, stir in a small knob of butter or a swirl of additional cream just before serving.

Serving and Storage

How to Serve

Serve Roasted Vegetable Soup hot with crusty bread or toasted sourdough for dipping. You can garnish with a swirl of cream, cracked black pepper, or fresh rosemary leaves. For a complete meal, pair it with a crisp green salad.

How to Store Leftovers

Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to four days. Alternatively, freeze for up to three months. Reheat gently on the stovetop, stirring occasionally, and add a splash of stock or water if it thickens too much.

Conclusion

Roasted Vegetable Soup proves that simple ingredients can create deeply satisfying flavor when treated with care. Because roasting intensifies sweetness and builds natural smokiness, this soup tastes far more complex than its preparation suggests. Whether you meal prep for the week or serve it fresh from the pot, this creamy and comforting bowl will quickly become a staple in your kitchen.

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Frequently Asked Questions

Can I make Roasted Vegetable Soup vegan?

Yes, you can omit the cream or replace it with coconut milk or a plant-based alternative. The roasted vegetables already create a naturally creamy texture once blended.

Can I use different vegetables?

Absolutely. You can swap in butternut squash, parsnips, or zucchini. Just maintain similar roasting times and cut vegetables evenly for consistent results.

Do I need a blender?

An immersion blender works best for safety and convenience. However, you can also carefully transfer the mixture to a countertop blender in batches.