Creamy Roasted Veggie Soup – Some Vegan Couple | Recipe | Vegetarian Soup Recipes, Roasted Vegetable Soup, Vegetable Soup Recipes
Have you ever experienced the warmth that fills your home when you roast vegetables? The sweet aroma wafting through your kitchen, mingling with the earthy fragrance of garlic and herbs, creating an atmosphere of comfort and joy? This is precisely what happens when you dive into a pot of Creamy Roasted Veggie Soup. It’s not just a recipe; it’s a heartwarming experience, perfect for cozy nights in or as a nourishing dish to share with friends and family. This delightful blend of roasted root veggies and spices is sure to wrap you in a culinary hug, making it an instant favorite in your collection of vegetarian soup recipes.
Why This Recipe Works
There are countless reasons why this Creamy Roasted Veggie Soup should make its way onto your dinner table. Here are just a few:
- Easy Prep: Minimal chopping and no fuss; simply toss the veggies on a baking sheet and roast!
- Satisfying Flavors: The sweetness of the roasted vegetables melds beautifully with the rich creaminess, creating a symphony of tastes.
- Family-Friendly: Kids and adults alike will slurp this soup down without hesitation.
- Versatile Meal: Serve as a quick dinner, a warm lunch, or a holiday dish that’s simply irresistible.
- Healthy Option: Packed with nutrients, this soup is not only delicious but also nourishing.
Ingredients
Here’s what you’ll need to create your Creamy Roasted Veggie Soup. Feel free to mix and match based on what you have on hand:
- 2 cups butternut squash, peeled and cubed
- 2 cups carrots, sliced
- 1 cup sweet potatoes, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (or homemade for an even richer flavor)
- 1 can (15 oz) coconut milk (for creaminess—can substitute with almond milk for a lighter option)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme (or your favorite herbs)
- Optional garnishes: fresh herbs, croutons, or a drizzle of balsamic glaze.
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Yes, you read that right—what a quick dinner option for those busy weeknights!
How to Make It
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Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures your vegetables roast perfectly, developing that sweet caramelization.
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Prep the Veggies: In a large mixing bowl, combine the butternut squash, carrots, sweet potatoes, onion, and garlic. Drizzle with olive oil, then season with salt, pepper, and thyme. Mix until veggies are evenly coated.
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Roast the Veggies: Spread the vegetable mixture onto a large baking sheet in a single layer. Roast for 20–25 minutes, or until they are tender and the edges turn golden brown. You’ll know they’re ready when your kitchen fills with their rich aroma!
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Blend: Once roasted, transfer the veggies to a large pot. Add the vegetable broth and coconut milk. Using an immersion blender, blend until smooth. Alternatively, use a regular blender in batches for a silky finish.
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Simmer: Heat on medium for about 5 minutes to allow flavors to meld together.
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Taste and Adjust: Give it a taste! Depending on your preference, you may want to adjust seasoning. Love a kick? Add a pinch of red pepper flakes for heat.
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Serve: Ladle into bowls, and top with optional garnishes. Enjoy every warm spoonful!
Tips and Variations
- Festive Add-Ins: Add some roasted red peppers or a sprinkle of nutmeg for a holiday vibe.
- Lighter Alternatives: Swap coconut milk for unsweetened almond milk for a lighter, lower-fat version.
- Bold Flavor Upgrades: Stir in some curry powder for an exotic twist or toss in a handful of spinach before blending for an added health boost.
Serving Ideas
Imagine gathering around the table with your loved ones, the scent of this savory Creamy Roasted Veggie Soup wafting enticingly in the air. Serve it alongside fresh crusty bread or a simple green salad for a cozy family night. Drizzle a bit of balsamic glaze over the top for a pop of flavor and color, and watch as your guests’ faces light up with delight!
Storage and Make-Ahead
This soup is perfect for prepping in advance! Store any leftovers in an airtight container in the fridge for up to four days. It also freezes wonderfully, so you can enjoy this comforting classic anytime. When reheating, do so on low heat to bring back its creamy texture without losing any flavor!
Pro Tips from the Kitchen
- Let it Rest: Allow the soup to sit for a bit before serving so flavors can deepen and blend beautifully.
- Adjust the Consistency: If it’s too thick after blending, simply add more vegetable broth until you reach your desired thickness.
- Garnish with Love: Fresh herbs take your soup to the next level—don’t skip this step!
FAQs
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Can I use frozen vegetables? Absolutely! Just adjust the roasting time as needed, or skip that step altogether to save time.
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What can I substitute for coconut milk? Almond milk, soy milk, or cashew cream would work beautifully!
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Is it possible to make this soup spicy? You bet! Add some diced jalapenos or a dash of hot sauce before blending for a kick.
Conclusion
As you gather around the table with a bowl of Creamy Roasted Veggie Soup, let the comforting warmth of this meal remind you of home. Each spoonful is not just a taste of deliciousness; it’s a celebration of simple yet vibrant flavors that binds family and friends together. We hope this recipe becomes a cherished part of your dinner rotation, bringing joy and nourishment to your table. Go ahead—try it, share it, and let it inspire your own culinary adventures!
Contents
Creamy Roasted Veggie Soup
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and cubed You can substitute with pumpkin.
- 2 cups carrots, sliced Use fresh carrots for best flavor.
- 1 cup sweet potatoes, cubed Adds natural sweetness to the soup.
- 1 large onion, chopped Can use yellow or white onion.
- 4 cloves garlic, minced Fresh garlic will give the best flavor.
- 4 cups vegetable broth Homemade broth enhances flavor.
- 1 can coconut milk (15 oz) Can substitute with almond milk for a lighter option.
- 2 tablespoons olive oil Use extra virgin for richer taste.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground is recommended.
- 1 teaspoon thyme Or your favorite herbs can be used.
Optional Garnishes
- to taste fresh herbs Such as parsley or cilantro.
- to taste croutons Adds a crunchy texture.
- to taste balsamic glaze Drizzled over for extra flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine butternut squash, carrots, sweet potatoes, onion, and garlic. Drizzle with olive oil, then season with salt, pepper, and thyme. Mix well.
Roasting
- Spread the vegetable mixture onto a large baking sheet in a single layer.
- Roast for 20–25 minutes, or until tender and golden brown.
Blending
- Transfer the roasted veggies to a large pot. Add vegetable broth and coconut milk.
- Blend until smooth using an immersion blender or a regular blender in batches.
Finishing Touches
- Heat on medium for about 5 minutes to meld the flavors.
- Taste and adjust the seasoning as desired.
- Serve and top with optional garnishes.
Notes
Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.