Name: Creamy Roasted Vegetable Soup Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: British
Ingredients: 3 white onions, sliced into thick wedges; 5 cloves of garlic, skin left on; 3 mixed peppers, sliced into thick strips; 500 g sweet potatoes, peeled and sliced into chunks; 6 salad tomatoes, sliced into thick wedges; 500 g large carrots, peeled and sliced into chunks; 5 sprigs of fresh rosemary; 800 ml vegetable stock; 1 tsp dried sage; 2 tsp Italian herb; 4 tbsp extra virgin olive oil; Salt and pepper to taste; 100 ml single cream

Jump to Recipe· 4.7 from 15 reviews

If you’re craving a soup that’s both comforting and packed with flavor, you’re going to love this Creamy Roasted Vegetable Soup Recipe. It’s loaded with caramelized veggies, silky smooth texture, and just the right touch of creaminess. I promise, once you try this, it’ll become your go-to on chilly days or whenever you need a hearty, wholesome meal that feels like a warm hug.

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Why This Recipe Works

Deep, Roasted Flavors: Roasting the vegetables brings out their natural sweetness and complexity that you just can’t get from boiling.
Smooth & Creamy Texture: Adding single cream and blending thoroughly creates that velvety consistency everyone craves in a good soup.
Simple Ingredients, Big Impact: Using fresh rosemary, garlic roasted in its skin, and a mix of herbs elevates basic veggies to something special.
Easy to Customize: You can swap veggies or adjust the seasoning to suit your taste, making it flexible and forgiving in the kitchen.

Creamy Roasted Vegetable Soup, roasted veggie soup, hearty vegetable soup, easy creamy vegetable soup, healthy roasted vegetable soup - A bowl filled with thick, smooth orange sauce sits on a white marbled surface. The sauce shows some specks, likely herbs or spices, and has a swirl of lighter cream creating a small curved pattern on top. A black immersion blender is dipped into the bowl, partially blending the swirl into the sauce. The bowl itself is white, round, and simple, with the sauce evenly filling most of it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Roasted Vegetable Soup Recipe works beautifully because of the balance between root vegetables, peppers, and juicy tomatoes, all roasted to caramelized perfection. The key is picking fresh, quality produce and letting the oven do the magic — the roasting process really deepens the flavor and sweetness that you’ll taste in every spoonful.

Creamy Roasted Vegetable Soup, roasted veggie soup, hearty vegetable soup, easy creamy vegetable soup, healthy roasted vegetable soup - Flat lay of three thick wedges of white onion, five whole unpeeled garlic cloves with skin on, three thick strips of mixed red, yellow, and orange bell peppers, chunks of peeled sweet potato, six thick wedges of ripe red salad tomatoes, chunks of peeled large carrots, five fresh rosemary sprigs, a small white bowl of single cream, a small white bowl of extra virgin olive oil, a small white bowl of dried Italian herbs, a small white bowl of dried sage, a small white bowl of coarse salt, and a small white bowl of black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White onions: Thick wedges roast well and add a mellow sweetness to the soup base.
Garlic (skin on): Roasting garlic in its skin softens the cloves perfectly without burning them, giving a rich garlic flavor that’s gentle but present.
Mixed peppers: They add a colorful, slightly smoky sweetness when roasted, balancing the earthiness of root veggies.
Sweet potatoes: Their natural sugars intensify with roasting, helping achieve that creamy body in the soup.
Salad tomatoes: Juicy and slightly acidic, they brighten the overall flavor and prevent the soup from tasting too heavy.
Carrots: Sweet and earthy, roasting them brings out a deep flavor that complements the other vegetables.
Fresh rosemary: Adds a woodsy aroma and a subtle piney note that pairs beautifully with roasted vegetables.
Single cream: Stirred in at the end, it smooths out the texture and gives a lush mouthfeel without overpowering the flavors.
Vegetable stock: The base liquid that ties all the roasted goodness together while keeping it vegetarian-friendly.
Dried sage & Italian herbs: These dried herbs layer in warmth and complexity that round out the seasoning perfectly.
Extra virgin olive oil: Helps veggies roast beautifully without drying out and brings richness to the soup.
Salt and pepper: Essential for seasoning — don’t be shy here to allow the veggies’ natural flavors to shine!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore most about this Creamy Roasted Vegetable Soup Recipe is how adaptable it is. I often tweak it based on what veggies I have on hand or what flavor vibes I’m aiming for, so feel free to let your creativity take the reins.

Variation: I sometimes swap the sweet potatoes for butternut squash for a slightly earthier taste and a gorgeous orange color.
Dairy-free option: Use coconut cream or an oat cream alternative instead of single cream—it still gets that silky texture without the dairy.
Boost the spice: Add a pinch of smoked paprika or a little cayenne if you like things with a kick. It plays really well with the roasted veggies.
Make it vegan: Use a plant-based cream and ensure your vegetable stock is vegan-friendly. I’ve loved how this transforms the soup but still keeps it just as satisfying.

Step-by-Step: How I Make Creamy Roasted Vegetable Soup Recipe

Step 1: Prep and Roast the Vegetables to Perfection

Start by preheating your oven to 175°C FAN / 350°F. Toss all the veggies—onions, garlic (keep the skins on!), peppers, sweet potatoes, tomatoes, carrots—into a large, deep baking tray. Drizzle with your extra virgin olive oil, sprinkle generously with salt, pepper, dried sage, and Italian herbs, then add the fresh rosemary sprigs. Use your hands to make sure every piece is coated well; this step really helps the seasoning stick and promotes even roasting. Pop it into the oven for 25 minutes.

After 25 minutes, remove the tray and give everything a good stir to keep the veggies from sticking or burning. Return to the oven for another 20–25 minutes until you see that beautiful caramelization and your kitchen is filled with that irresistible roasted aroma. Keep an eye on the garlic; you want it soft and golden but not burnt.

Step 2: Blend, Add Cream, and Season

Once your veggies are roasted, fish out the rosemary sprigs then peel the skins off the garlic cloves—they should slip out easily at this point. Transfer everything to a deep saucepan or large bowl and pour in the vegetable stock. Using an immersion blender, blend the soup until smooth and creamy. I prefer a hand blender here because it keeps cleanup easy and is safer than transferring hot soup to a blender.

Finally, stir in the single cream and taste to adjust salt and pepper. The cream mellows the roasted flavors and makes this soup truly indulgent without being heavy. Voilà—you’re ready to serve!

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Tips from My Kitchen

Roasting in One Layer: I learned that spreading veggies out (or using two trays if needed) prevents them from steaming, making caramelization so much better.
Peeling Roasted Garlic: Let garlic cool slightly after roasting—using your fingers, the skins peel off like magic without fuss.
Season Generously: Roasting dulls seasoning, so I always salt and pepper extra before blending for that perfect final flavor.
Avoid Overcooking Soft Veggies: Add your softer vegetables halfway through roasting if you want them tender but not mushy.

How to Serve Creamy Roasted Vegetable Soup Recipe

Creamy Roasted Vegetable Soup, roasted veggie soup, hearty vegetable soup, easy creamy vegetable soup, healthy roasted vegetable soup - The image shows a bowl filled with thick orange soup that has a smooth, creamy texture. The soup is garnished with a swirl of white cream on top, and sprinkled with small red chili flakes. Two green sprigs of rosemary lay on one side, adding a fresh, natural touch. The soup is served in a white bowl that sits on a white marbled surface, and a spoon with some soup on it rests at the edge of the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a swirl of extra cream or a drizzle of good olive oil. Crispy croutons or a sprinkle of toasted pine nuts add a fun crunch that contrasts beautifully with the creamy texture. A few fresh rosemary leaves or chopped parsley can also brighten the bowl and add fresh herbal notes.

Side Dishes

For a cozy meal, I often serve this soup alongside crusty sourdough bread or garlic baguette to soak up every last drop. A simple mixed green salad with a light vinaigrette balances the richness nicely. When I’m feeling indulgent, grilled cheese sandwiches are the perfect companion—a total crowd-pleaser!

Creative Ways to Present

Hosting friends? Serve the soup in mini mason jars or rustic bowls with a dollop of herbed crème fraîche on top. You can even create a “soup shot” appetizer by pouring it into small glasses garnished with microgreens and a sprinkle of smoked paprika—super cute and perfect for parties!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have had time to marry. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully. I portion it out into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best texture retention.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much, add a splash of extra stock or water to loosen it up. Avoid boiling as it can separate the cream and alter the texture.

FAQs

Can I use other vegetables in this Creamy Roasted Vegetable Soup Recipe?

Absolutely! Feel free to swap or add veggies like zucchini, butternut squash, or even cauliflower. Just keep in mind the roasting times may vary—denser veggies like squash need longer, while softer ones go in later to avoid overcooking.
Is there a vegan alternative for the cream?

Yes! Coconut cream or any plant-based cream (oat, cashew, soy) works perfectly to keep the soup creamy and rich without dairy.
What’s the best way to blend the soup for smoothness?

I recommend using an immersion (hand) blender directly in the pot for easy cleanup and great control. If you use a regular blender, blend in batches to avoid splashing and be careful with the hot soup.
Can I make this soup ahead of time?

Definitely. It actually tastes better after resting in the fridge overnight. Just reheat gently before serving and adjust seasoning if needed.

Final Thoughts

This Creamy Roasted Vegetable Soup Recipe is one of those dishes I turn to when I want something simple yet comforting and totally satisfying. The roasting step adds so much flavor depth, and the creaminess makes every spoonful feel indulgent without being heavy. Honestly, it’s become a family favorite that I love sharing with friends because it’s easy to make but feels special. If you give this recipe a try, I have a feeling you’ll be making it again and again—just like me!

Creamy Roasted Vegetable Soup Recipe