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–+ servings
Creamy Roasted Vegetable Soup

Deliciously Creamy Roasted Vegetable Soup for Cozy Nights

Indulge in this Creamy Roasted Vegetable Soup, the perfect comfort dish for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Classic Comfort Food
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups seasonal vegetables Use whatever is fresh and in-season for the best flavor.
  • 2 tablespoons olive oil This adds a lovely richness and helps the veggies caramelize beautifully.
  • 1 teaspoon salt Enhances all the natural flavors of your vegetables.
  • 1 teaspoon black pepper A delightful spice that adds warmth and depth.
  • 1 teaspoon garlic powder Infuses the soup with savory flavor without the fuss of fresh garlic.
  • ½ teaspoon onion powder Adds sweetness and aroma to balance the vegetable mix.
  • 4 cups vegetable broth This is the soul of the soup.
  • 1 cup heavy cream Turns the soup velvety and rich.

Equipment

  • Oven
  • Baking Sheet
  • Immersion blender
  • large pot

Method
 

Step‑by‑Step Instructions for Creamy Roasted Vegetable Soup
  1. Preheat the oven to 425°F (220°C).
  2. Chop your choice of seasonal vegetables into uniform pieces.
  3. Drizzle olive oil over the chopped vegetables and sprinkle with salt, black pepper, garlic powder, and onion powder. Toss to coat.
  4. Roast the vegetables for 25-30 minutes until golden brown and tender.
  5. Transfer roasted vegetables to a large pot and pour in vegetable broth. Stir to combine.
  6. Bring the mixture to a gentle simmer for about 5 minutes.
  7. Using an immersion blender, puree the soup until smooth.
  8. Stir in heavy cream and heat through gently, adjusting seasoning as desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For best flavor, use seasonal vegetables. This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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