Go Back
–+ servings
Roasted Vegetable Soup

Cozy Up with Creamy Roasted Vegetable Soup Recipe

Enjoy this Roasted Vegetable Soup, a creamy vegan delight that's perfect for chilly autumn evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Vegetable Stock Feel free to swap with chicken stock.
  • 1 large Sweet Potato Can use butternut squash.
  • 2 large Carrots Any variety works.
  • 2 medium Parsnips Extra carrots can substitute if needed.
  • 2 medium Red Peppers Yellow peppers can be used as an alternative.
  • 1 large White Onion Red onions are a unique twist.
  • 4 cloves Garlic Keep the skins on while roasting.
For Seasoning and Texture
  • 2 tablespoons Olive Oil Any neutral oil can substitute.
  • to taste Salt Adjust to your taste preferences.
  • 1 teaspoon Cumin Smoked paprika is a delicious alternative.
  • 1 teaspoon Ground Coriander Optional, enhances flavor.
  • 1 teaspoon Turmeric Optional for color and taste.
  • to taste Black Pepper Adjust to your liking.

Equipment

  • Oven
  • Baking tray
  • Large pot
  • hand blender

Method
 

Cooking Instructions
  1. Preheat your oven to 200°C (390°F).
  2. Wash and chop your sweet potatoes, carrots, and parsnips into small chunks. Cut red peppers into larger pieces and slice white onions. Leave garlic cloves in their skins.
  3. Transfer chopped vegetables and garlic to a baking tray. Drizzle with olive oil and sprinkle with salt, cumin, ground coriander, turmeric, and black pepper. Toss until evenly coated.
  4. Roast the vegetables for 25-30 minutes, stirring halfway for even browning.
  5. Remove roasted vegetables from the oven. Squeeze soft garlic cloves into a large pot.
  6. Deglaze the baking tray by pouring a splash of boiling water to scrape up browned bits.
  7. Add enough vegetable stock to cover the roasted veggies, cover the pot, and simmer for 15 minutes.
  8. Blend the contents until smooth and creamy using a hand blender. Adjust thickness with more stock if desired.
  9. Taste and adjust seasoning as necessary.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

This soup is great when served alongside crusty bread. For storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!