If there’s one thing I crave the moment fall rolls in, it’s a big bowl of creamy roasted veggie soup. You know the kind—thick, comforting, and smells like you’ve been cooking all day (even if you haven’t). Whether you’re wrangling picky eaters, trying to eat more plant-based, or just need something cozy on a weeknight, this soup is about to become your new favorite.
I started making this when my youngest came down with a cold, and all he wanted was “orange soup”—what he meant was anything warm, sweet-ish, and smooth. I roasted some extra market veggies, blended them with coconut milk, and just like that—he was hooked. The best part? So was everyone else.
This creamy roasted veggie soup doesn’t just taste good, it feels good. Like pulling on your favorite sweater, but in soup form.
Table of Contents
Why You’ll Love This Creamy Roasted Veggie Soup
- It’s vegan and gluten-free, but still hearty and filling
- Roasting brings out deep, rich flavor without much effort
- Blends like a dream—perfectly smooth and silky
- Kids AND husbands will go back for seconds
- Great way to use up end-of-season veggies
What Does Creamy Roasted Veggie Soup Taste Like?
Imagine a slow-roasted tomato soup meets sweet carrot bisque—then swirl in some coconut cream for a finish that’s a little nutty, a little sweet, and a whole lot satisfying. It’s got body without being too thick, flavor without needing fancy spices, and honestly? It tastes like a hug in a bowl.
Ingredients You’ll Need for Creamy Roasted Veggie Soup
You won’t need anything complicated here. Just simple pantry staples and a handful of fresh produce. I like to use what’s in season from my local market. Roasting the vegetables is where the flavor magic happens.
Here’s what you’ll need:
- 6 plum or Roma tomatoes, halved
- 2 zucchinis, quartered
- 2-3 carrots, peeled and chopped into 2–3″ chunks
- 1 bell pepper, halved (any color, but red brings sweetness)
- 1 yellow or white onion, cut into quarters
- 1 bulb garlic, top sliced off
- 3 cups vegetable broth (low-sodium preferred)
- 1 (13.5 oz) can coconut milk
- Olive oil, for drizzling
- Salt & black pepper, to taste
🌿 Want more soups? Try this White Bean and Kale Soup or my market-fresh Turkish Lentil Soup.
How to Make Creamy Roasted Veggie Soup (Step-by-Step)
Let’s walk through this step by step, so you can confidently bring this comforting soup to life in your own kitchen—even if you’ve never roasted a vegetable before!
Each step is simple, approachable, and packed with flavor-building moments. Ready? Let’s cook!
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). A hot oven is key to coaxing out the natural sweetness in your veggies, especially tomatoes and carrots.
Want more oven-roasted goodness? Try these roasted acorn squash recipes for a cozy seasonal side dish.
Step 2: Roughly Chop the Vegetables
On a large cutting board, prep your vegetables:
- 6 plum or Roma tomatoes – cut in half
- 2 zucchinis – slice them lengthwise, then again into quarters
- 2–3 carrots – peel and chop into 2–3 inch chunks
- 1 bell pepper – remove the seeds and slice in half
- 1 onion – quarter it for even roasting
- 1 garlic bulb – just slice off the top to expose the cloves
No need to be precise here—rustic is the goal! These veggies will soften and blend later, so don’t stress about perfect cuts.
👉 Need help with prep? Check out our ingredient substitution guide for veggie swaps that work in a pinch.
Step 3: Roast the Vegetables
Place all the chopped vegetables onto a baking sheet lined with parchment paper (for easier cleanup). Nestle the garlic bulb in with them.
Drizzle olive oil generously over the veggies, making sure to coat them well. Add an extra drizzle into the top of the garlic bulb for added sweetness during roasting.
Pop the tray into your hot oven and roast for 35–40 minutes, or until:
- The tomatoes are blistered
- The carrots and zucchini are fork-tender
- The garlic is soft and golden
Roasting is what transforms this dish from basic veggie soup into deep, savory comfort food. It’s a little step with big flavor rewards!
Step 4: Blend the Roasted Veggies with Broth
Once your veggies are out of the oven and slightly cooled (don’t burn your fingers!), transfer them to a blender. Don’t forget to squeeze the soft garlic cloves out of their bulb—they should slip out easily and add a buttery, sweet flavor.
Pour in 3 cups of vegetable broth to help blend everything into a silky, smooth texture.
If you have a high-speed blender, great! Otherwise, an immersion blender in a soup pot works just as well. Just go slow, especially when blending hot liquids. Always blend in batches and crack the lid slightly to release steam.
🥄 Want more soup tips? Our Cauliflower Mac and Cheese has similar creamy, blended textures.
Step 5: Simmer the Blended Soup
Transfer your blended soup into a large pot over medium heat. Let it simmer gently for 5–7 minutes, just enough for the flavors to meld and warm through.
This step isn’t about boiling—it’s about letting the soup settle into itself. Give it a taste here and add salt or black pepper if needed.
Step 6: Stir in the Coconut Milk
Turn off the heat and slowly stir in one 13.5 oz can of coconut milk. This is what gives the soup that signature creamy finish.
You can use full-fat coconut milk for a richer soup, or light coconut milk if you prefer a thinner consistency. If you’re looking for alternatives, plant-based milks like soy or oat work in a pinch, though they may change the flavor slightly.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes:
- Fresh basil leaves
- A sprinkle of cracked black pepper
- A swirl of coconut cream
- Homemade croutons or a drizzle of olive oil
Serve it with crusty bread or alongside a protein-packed dish like Turkish Lentil Soup for a complete meal.
Final Thoughts on This Step by Step Guide
This step by step method isn’t just about soup—it’s about making time for something nourishing in a busy day. By breaking it down like this, you can enjoy a rich, cozy, plant-based dinner without stress, even if you’re juggling work, family, or just one of those days.
And the best part? The leftovers taste even better tomorrow.
Tips and Tricks for Perfect Creamy Roasted Veggie Soup
- Roast the garlic whole: It’s sweet, mellow, and totally different from raw garlic. Trust me.
- Blend in batches if your blender is small. Hot liquids expand—learned that the hard way.
- Don’t skip the coconut milk: It gives this soup its creaminess and slight sweetness. You can sub with oat or soy milk, but the texture won’t be quite as velvety.
- Add spice: Craving heat? Add a pinch of cayenne or smoked paprika before blending.
- Make it thicker: Reduce the broth by ½ cup or add a potato to the roasting tray.
Storage and Make-Ahead Tips
- Refrigerate: Store in a sealed container for up to 5 days.
- Freeze: Freeze for up to 2 months. Let cool completely, then portion into freezer-safe bags.
- Reheat: Warm gently on the stove or microwave. Stir in a splash of broth if it’s thickened.
FAQs
Can I use different veggies?
Absolutely! Butternut squash, sweet potato, even eggplant would be delicious here.
Is it spicy?
Not at all—unless you want it to be. It’s naturally sweet and mellow.
Can I make it ahead for meal prep?
Yes! It tastes even better the next day. I usually make a double batch and freeze half.
What can I serve it with?
A grilled cheese sandwich, a hearty salad, or my Cauliflower Mac and Cheese for a cozy combo.
Conclusion
There’s something truly comforting about a pot of creamy roasted veggie soup bubbling away in the kitchen. It’s not fussy. It’s not expensive. And yet, it tastes like something you’d get at a cozy café on a chilly day. Whether you’re serving it to your family or just treating yourself, I hope this soup finds a place in your weekly rotation.
Let me know if you try it—and if you sneak any extra veggies in there, I won’t tell.
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Creamy Roasted Veggie Soup Recipe That Warms You from the Inside Out
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A warm and comforting soup filled with roasted veggies and finished with a creamy coconut milk. Loved by vegans and non-vegans.
Ingredients
- 6 tomatoes, plum or roma, cut in half
- 2 zucchinis, cut in half horizontally and vertically
- 2–3 carrots, cut in half and chopped into 2 – 3 inches
- 1 bell pepper, cut in half or kept whole
- 1 onion, roughly chopped into 4 pieces or so
- 1 bulb garlic, top cut off
- 3 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- Drizzle olive oil for baking the veggies
Instructions
1. Preheat oven to 425 °F.
2. Roughly chop 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice the top off the garlic bulb.
3. Transfer all the veggies onto a baking sheet. Coat with a drizzle of olive oil, including on the bulb of garlic. Bake for 35 – 40 minutes.
4. Transfer the roasted veggies to a blender, or a pot if using an immersion blender. Blend with 3 cups of vegetable broth until smooth.
5. In a pot, simmer the blended soup for a few minutes.
6. Turn off heat and stir in 1 can of coconut milk.
7. Serve in a bowl, topped with some black pepper and fresh basil.
Notes
Coconut milk can be swapped for a plant-based milk like soy, but it won’t be as creamy and sweet.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 91
- Sugar: 13g
- Sodium: 745mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Autumn Recipe, Vegan Soup, Winter Recipe
