Smooth Roasted Vegetable Soup
Smooth Roasted Vegetable Soup is a comforting bowl filled with rich flavors from oven-roasted veggies like carrots, bell peppers, and onions, all blended into a silky, creamy texture. The roasting…
Tip: save now, cook later.Smooth Roasted Vegetable Soup is a comforting bowl filled with rich flavors from oven-roasted veggies like carrots, bell peppers, and onions, all blended into a silky, creamy texture. The roasting brings out a natural sweetness and depth that makes every spoonful warm and satisfying.
I love making this soup when I want something cozy but still full of fresh, simple ingredients. Roasting the vegetables ahead gives the soup a smoky, slightly caramelized taste that always surprises people. I usually toss in a bit of garlic and herbs before roasting, which takes the flavor up a notch without any extra fuss.
My favorite way to enjoy this soup is with a slice of crusty bread or a sprinkle of fresh herbs on top. It’s perfect for chilly days or when you want a quick, nourishing meal that feels homemade and special. Whenever I make it, the smooth texture and rich flavors never fail to make everyone smile around the table.
Key Ingredients & Substitutions
Carrots & Zucchini: These add natural sweetness and smooth texture when roasted. If you want, swap zucchini with yellow squash or sweet potatoes for a different twist.
Bell Peppers: Red and yellow peppers bring color and a subtle sweetness. If you’re out of these, orange or even green bell peppers work but have a milder flavor.
Onion & Garlic: These aromatics give a solid flavor base. You can use shallots instead of onions for a more delicate taste.
Vegetable Broth: Using broth enhances the soup’s depth. For a richer taste, try mushroom broth or a light chicken broth if you’re not vegetarian.
Rosemary & Smoked Paprika: Rosemary adds a fresh, woodsy note. If you don’t have fresh, dried rosemary works too, just use a bit less. Smoked paprika is optional but adds a nice smoky flavor that complements the roasted veggies well.
Olive Oil: It’s great for roasting and adding smoothness to the soup. If you want, avocado or sunflower oil can be good alternatives.
How Do I Get the Soup Smooth and Creamy Without Losing Flavor?
The key to a perfectly smooth soup is roasting and blending steps. Here’s how I approach it:
- Roast Vegetables Evenly: Spread veggies in one layer with enough oil so they develop golden edges and sweet flavors without steaming.
- Cool Slightly Before Blending: Let veggies cool for a few minutes to avoid hot splashes in the blender.
- Blend in Batches or Use Immersion Blender: Add broth gradually. Start with less, then add more if the soup feels too thick.
- Check Consistency and Taste: After blending, warm the soup gently on the stove and adjust salt, pepper, and any herbs to balance the flavor.
A smooth soup tastes best when flavors are well blended but still brightened by fresh herbs and a little seasoning at the end. Roasting is a simple way to deepen flavors without extra steps.
Equipment You’ll Need
- Baking sheet – perfect for roasting vegetables evenly and getting those caramelized edges.
- Blender or immersion blender – makes it easy to blend your soup into a smooth, creamy texture.
- Large pot – you’ll warm the soup here after blending and adjust the seasoning.
- Knife and cutting board – essential for chopping all your veggies safely and neatly.
- Wooden spoon or spatula – handy for stirring the soup while it warms up.
Flavor Variations & Add-Ins
- Add a splash of coconut milk for a creamy, slightly sweet twist that pairs beautifully with roasted veggies.
- Include roasted sweet potatoes or butternut squash for extra sweetness and a thick texture.
- Stir in fresh spinach or kale at the end for a boost of green nutrients and color.
- Top with a bit of grated Parmesan or a dollop of sour cream to add richness and tanginess.
How to Make Smooth Roasted Vegetable Soup?
Ingredients You’ll Need:
- 2 large carrots, peeled and chopped
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh rosemary leaves, plus extra for garnish
- Salt and pepper, to taste
- ½ teaspoon smoked paprika (optional for depth)
- Croutons, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the vegetables, 30 to 40 minutes for roasting, and another 10 minutes for blending and warming the soup, all together about an hour for a warming, delicious meal.
Step-by-Step Instructions:
1. Prepping and Roasting the Vegetables:
Start by preheating your oven to 400°F (200°C). Place the chopped carrots, zucchini, peppers, onion, and garlic on a large baking tray. Drizzle with 2 tablespoons of olive oil, sprinkle the rosemary leaves, salt, pepper, and smoked paprika if you like. Toss everything well to coat, then arrange the veggies in one even layer. Roast them in the oven for 30 to 40 minutes, turning once halfway through, until tender and caramelized on the edges.
2. Blending into Soup:
Once roasted, remove the vegetables from the oven and allow them to cool slightly. Transfer them to a blender or a large pot if using an immersion blender. Pour in the vegetable broth and blend until smooth and creamy. If it’s too thick, add a bit more broth to reach your favorite soup consistency.
3. Heating and Serving:
Pour the blended soup into a pot and warm it gently over medium heat. Taste and add more salt or pepper if needed. When ready, ladle the soup into bowls. Top each serving with croutons, a drizzle of olive oil, and a small sprig of fresh rosemary for a pretty, flavorful finish.
Enjoy your cozy, velvety smooth roasted vegetable soup that’s perfect for chilly days or whenever you need a healthy, hearty meal!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables if fresh ones aren’t available. Just thaw and drain them well before roasting to avoid excess moisture, which can prevent caramelization.
How Long Can I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Absolutely! Roast the veggies and blend the soup ahead of time, then refrigerate. Reheat on the stove when you’re ready to serve, adding a splash of broth if the soup thickens too much.
What Can I Use Instead of Rosemary?
If you don’t have fresh rosemary, dried rosemary works too—use about half the amount since it’s more concentrated. Thyme or sage also make great substitutes for a slightly different but lovely herb flavor.