Roasted Vegetable Soup That’s Smooth and Creamy
Smooth and creamy roasted vegetable soup made with caramelized carrots, sweet potatoes, cauliflower, and garlic. Naturally vegan, thick, and full of rich, cozy flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
3 medium carrots, peeled and chopped
1 large sweet potato, peeled and cubed
1 small head cauliflower, in florets
1 red bell pepper (optional), chopped
1 yellow onion, chopped
4–5 garlic cloves, unpeeled
2–3 tbsp olive oil
Salt and black pepper to taste
3–4 cups vegetable broth
1 tsp fresh thyme or ½ tsp dried (optional)
1 tsp fresh rosemary or ½ tsp dried (optional)
1 tbsp lemon juice or apple cider vinegar (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Toss chopped veggies and garlic with olive oil, salt, pepper, and herbs. Spread in single layer.
- Roast 30–35 minutes, flipping halfway, until tender and browned.
- Squeeze garlic from skins into blender or soup pot.
- Add roasted vegetables and 3 cups broth. Blend until smooth.
- Transfer to pot and simmer 5–10 minutes, thinning with more broth if needed.
- Stir in lemon juice. Taste and adjust seasoning.
- Serve hot with optional garnishes.
Notes
Add beans or coconut milk for protein or richness. Soup keeps 5 days refrigerated or 3 months frozen. Blends best when slightly cooled.