Creamy Roasted Harvest Vegetable Soup – A velvety blend of caramelized veggies and warm, cozy flavor

🎉 Introduction

Creamy Roasted Harvest Vegetable Soup is the kind of comforting, nourishing dish that warms you from the inside out. By roasting the vegetables first, you unlock deep caramelized flavor, natural sweetness, and a rich, savory depth that blends into an ultra-smooth, velvety soup.

This recipe is flexible, wholesome, and incredibly satisfying — perfect for using up leftover vegetables, meal prepping for the week, or enjoying a cozy night in. The result is a beautifully creamy, earthy, and flavor-packed soup that tastes gourmet while being easy to make at home.

🧰 Equipment Needed

• Large baking sheet
• Parchment paper
• Blender or immersion blender
• Soup pot
• Cutting board & knife
• Wooden spoon
• Measuring cups & spoons

🛒 Ingredients

Roasted Vegetables

• 2 large carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, peeled & diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 small onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt & black pepper, to taste

Soup Base

• 4 cups vegetable or chicken broth
• ½–1 cup coconut milk or heavy cream (to taste)
• 1 tablespoon tomato paste (optional, adds depth)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Optional: 1 teaspoon maple syrup or honey for enhanced sweetness

Garnishes

• Fresh parsley
• Red pepper flakes
• Pumpkin seeds
• Extra drizzle of coconut milk or cream

👩‍🍳 Directions

Step 1: Roast the vegetables

Preheat oven to 425°F (220°C).
Spread chopped vegetables and garlic on a parchment-lined baking sheet.
Drizzle with olive oil, smoked paprika, thyme, salt, and pepper.
Toss well to coat.

Roast for 30–35 minutes, stirring halfway, until vegetables are soft and caramelized.

Step 2: Transfer to blender

Add roasted vegetables to a blender (or directly into a pot if using an immersion blender).
Pour in 2 cups of the broth.
Blend until smooth and creamy.

Step 3: Build the soup

Pour the blended mixture into a soup pot.
Add remaining broth, tomato paste (if using), basil, and oregano.
Stir and bring to a gentle simmer.

Step 4: Add creaminess

Reduce heat.
Stir in coconut milk or heavy cream until velvety and smooth.
Taste and adjust seasoning — add salt, pepper, or a hint of maple syrup if desired.

Step 5: Serve

Ladle into bowls and top with parsley, pumpkin seeds, or a swirl of cream.

🍽️ Servings & Timing

• Serves: 4–6
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Refrigerate for 4–5 days.
• Freeze for up to 3 months (dairy-free versions freeze best).
• Reheat gently over low-medium heat; add broth if too thick.

🥄 Variations

• Butternut Squash Boost
  Swap or add cubed butternut squash for extra sweetness.
• High-Protein Version
  Blend in 1 cup white beans for creaminess and protein.
• Spicy Roasted Veggie Soup
  Add red pepper flakes or a roasted jalapeño.
• Herb Garden Twist
  Add fresh rosemary, sage, or thyme before roasting.
• Creamy Curry Version
  Add 2 teaspoons curry powder before roasting and finish with coconut milk.

❓ 10 FAQs

1. Can I use frozen vegetables?
   Yes — roast them directly from frozen for great caramelization.
2. Can I blend the soup extra smooth?
   Run it through a fine sieve for a restaurant-level finish.
3. Why roast the veggies first?
   Roasting deepens flavor and makes the soup naturally sweeter.
4. Can I use all sweet potatoes?
   Yes — it becomes sweeter and even creamier.
5. Can I add protein?
   Shredded chicken or white beans work beautifully.
6. How can I thicken the soup?
   Simmer longer or add more roasted vegetables.
7. How can I thin it out?
   Add more broth or cream.
8. Is it dairy-free?
   Yes — if using coconut milk.
9. Can kids enjoy this?
   Absolutely — it’s mild, smooth, and veggie-packed.
10. Can I meal prep this?
    Yes — it reheats beautifully throughout the week.

🏁 Conclusion

Creamy Roasted Harvest Vegetable Soup is warm, velvety, and irresistibly flavorful — the perfect blend of caramelized vegetables, aromatic herbs, and silky creaminess. Whether enjoyed as a light lunch, cozy dinner, or meal-prep staple, this wholesome bowl brings comfort and nourishment in every spoonful.

Its versatility allows endless variations, and its deep, roasted flavor tastes like something straight from a cozy farmhouse kitchen.

Creamy Roasted Harvest Vegetable Soup – A velvety blend of caramelized veggies and warm, cozy flavor

Creamy Roasted Harvest Vegetable Soup is the kind of comforting, nourishing dish that warms you from the inside out. By roasting the vegetables first, you unlock deep caramelized flavor, natural sweetness, and a rich, savory depth that blends into an ultra-smooth, velvety soup. This recipe is flexible, wholesome, and incredibly satisfying — perfect for using up leftover vegetables, meal prepping for the week, or enjoying a cozy night in. The result is a beautifully creamy, earthy, and flavor-packed soup that tastes gourmet while being easy to make at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

Roasted Vegetables

• 2 large carrots chopped
• 2 parsnips chopped
• 1 sweet potato peeled & diced
• 1 red bell pepper chopped
• 1 zucchini chopped
• 1 small onion quartered
• 4 cloves garlic peeled
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt & black pepper to taste

Soup Base

• 4 cups vegetable or chicken broth
• ½ –1 cup coconut milk or heavy cream to taste
• 1 tablespoon tomato paste optional, adds depth
• 1 teaspoon dried basil
• ½ teaspoon dried oregano

Optional: 1 teaspoon maple syrup or honey for enhanced sweetness

• Garnishes
• Fresh parsley
• Red pepper flakes
• Pumpkin seeds
• Extra drizzle of coconut milk or cream

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Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Large baking sheet
• Parchment paper
• Blender or immersion blender
• Soup pot
• Cutting board & knife
• Wooden spoon
• Measuring cups & spoons

Method

 

Step 1: Roast the vegetables

1. Preheat oven to 425°F (220°C).
2. Spread chopped vegetables and garlic on a parchment-lined baking sheet.
3. Drizzle with olive oil, smoked paprika, thyme, salt, and pepper.
4. Toss well to coat.
5. Roast for 30–35 minutes, stirring halfway, until vegetables are soft and caramelized.

Step 2: Transfer to blender

1. Add roasted vegetables to a blender (or directly into a pot if using an immersion blender).
2. Pour in 2 cups of the broth.
3. Blend until smooth and creamy.

Step 3: Build the soup

1. Pour the blended mixture into a soup pot.
2. Add remaining broth, tomato paste (if using), basil, and oregano.
3. Stir and bring to a gentle simmer.

Step 4: Add creaminess

1. Reduce heat.
2. Stir in coconut milk or heavy cream until velvety and smooth.
3. Taste and adjust seasoning — add salt, pepper, or a hint of maple syrup if desired.

Step 5: Serve

1. Ladle into bowls and top with parsley, pumpkin seeds, or a swirl of cream.

Notes

🧊 Storage & Reheating

Refrigerate for 4–5 days.

Freeze for up to 3 months (dairy-free versions freeze best).

Reheat gently over low-medium heat; add broth if too thick.

🥄 Variations

Butternut Squash Boost
Swap or add cubed butternut squash for extra sweetness.

High-Protein Version
Blend in 1 cup white beans for creaminess and protein.

Spicy Roasted Veggie Soup
Add red pepper flakes or a roasted jalapeño.

Herb Garden Twist
Add fresh rosemary, sage, or thyme before roasting.

Creamy Curry Version
Add 2 teaspoons curry powder before roasting and finish with coconut milk.

❓ 10 FAQs

Can I use frozen vegetables?
Yes — roast them directly from frozen for great caramelization.

Can I blend the soup extra smooth?
Run it through a fine sieve for a restaurant-level finish.

Why roast the veggies first?
Roasting deepens flavor and makes the soup naturally sweeter.

Can I use all sweet potatoes?
Yes — it becomes sweeter and even creamier.

Can I add protein?
Shredded chicken or white beans work beautifully.

How can I thicken the soup?
Simmer longer or add more roasted vegetables.

How can I thin it out?
Add more broth or cream.

Is it dairy-free?
Yes — if using coconut milk.

Can kids enjoy this?
Absolutely — it’s mild, smooth, and veggie-packed.

Can I meal prep this?
Yes — it reheats beautifully throughout the week.

🏁 Conclusion

Creamy Roasted Harvest Vegetable Soup is warm, velvety, and irresistibly flavorful — the perfect blend of caramelized vegetables, aromatic herbs, and silky creaminess. Whether enjoyed as a light lunch, cozy dinner, or meal-prep staple, this wholesome bowl brings comfort and nourishment in every spoonful.

Its versatility allows endless variations, and its deep, roasted flavor tastes like something straight from a cozy farmhouse kitchen.