Creamy Roasted Vegetable Soup

$To make a rich and tasty creamy roasted vegetable soup, you need these main ingredients: - 2 medium carrots, chopped - 1 large zucchini, chopped - 1 red bell pepper, diced - 1 onion, quartered - 4 cloves garlic, unpeeled - 3 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh thyme sprigs for garnish Each vegetable adds its own flavor and texture to the soup. The carrots bring sweet notes, while the zucchini adds a fresh taste. The red bell pepper gives a slight tang, and the onion adds depth. Roasting these veggies makes them sweeter and enhances their flavors. You can make your soup even better with these tasty toppings: - Croutons - A drizzle of olive oil - Shredded cheese - Chopped fresh herbs These toppings add crunch and flavor. Croutons give texture, while a drizzle of olive oil enhances the taste. Fresh herbs like parsley or chives can brighten the dish. If you have dietary needs, you can easily change some ingredients. For a vegan option, swap heavy cream for coconut cream. You can use any vegetable broth to keep it plant-based. If you dislike any of the vegetables, try using sweet potatoes or broccoli instead. This recipe is flexible, so feel free to adjust based on what you like or have on hand. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for roasting. While the oven warms up, gather your vegetables. You’ll need carrots, zucchini, red bell pepper, onion, and garlic. Chop the carrots and zucchini into even pieces. Dice the red bell pepper and quarter the onion. Leave the garlic unpeeled for roasting. This helps the garlic stay sweet and creamy. Next, take a large baking sheet. Spread out your chopped vegetables in a single layer. Drizzle the olive oil over them. Add salt, pepper, and dried thyme. Toss everything well to coat. This step brings out the flavors. Place the baking sheet in the oven. Roast the vegetables for 25-30 minutes. Stir them halfway through for even cooking. They should be tender and have a nice caramel color when done. Once your veggies are roasted, take them out of the oven. Let them cool for a few minutes. Squeeze the roasted garlic out of its skins and add it to a blender. Combine the roasted vegetables with the garlic. Pour in the vegetable broth. Blend until smooth. You may need to do this in batches if your blender is small. After blending, pour the soup into a large pot. Add the heavy cream and stir well. Heat the soup over medium heat for about 5-10 minutes. Stir occasionally to keep it from sticking. Taste the soup and add more salt or pepper if needed. Serve hot, garnished with fresh thyme sprigs for a lovely touch. Add herbs and spices to boost your soup's taste. I love using dried thyme, as it pairs well with roasted veggies. You can also try rosemary or oregano for a twist. Fresh herbs like basil or parsley add bright notes right before serving. A pinch of red pepper flakes brings warmth without overpowering the dish. You can control how creamy your soup is. For a lighter soup, use less heavy cream or replace it with coconut cream. If you want it richer, add more cream until you reach your desired texture. Blending the soup well gives it a smooth feel, so make sure to blend it thoroughly. Serve the soup hot in bowls, topped with fresh thyme sprigs. Crusty bread or garlic bread on the side makes a great addition. You can also add a drizzle of olive oil or a sprinkle of cheese for extra flavor. This soup is great for lunch or a cozy dinner. Enjoy! Pro Tips Roasting Tip: For even more flavor, add a sprinkle of smoked paprika or a dash of cayenne pepper to the vegetable mix before roasting. Blending Tip: If you prefer a chunkier texture, blend only half of the roasted vegetables and mix them back into the soup after blending. Garnish Tip: Add a drizzle of balsamic reduction on top when serving for a beautiful presentation and a tangy flavor twist. Storage Tip: This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} To make this soup dairy-free, swap heavy cream with coconut cream. This change keeps the soup rich but adds a lovely hint of coconut. You can also use unsweetened almond milk for a lighter version. Both options taste great and still give you that creamy texture. If you want to add protein, consider mixing in cooked lentils or chickpeas. They blend well and boost the soup's nutrition. You can also add shredded chicken or turkey for a heartier meal. Just make sure to warm any added protein before serving. Feel free to mix up the vegetables! Sweet potatoes or butternut squash add a nice sweetness. Broccoli or cauliflower can give a unique taste. Use any veggies you love or have on hand. Just remember to roast them until tender for the best flavor. To store your leftover creamy roasted vegetable soup, let it cool first. Pour it into an airtight container. Seal it tightly. You can keep it in the fridge for up to four days. Make sure to label the container with the date. This way, you know when it was made. If you want to save the soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can freeze it for about three months. When you are ready to use it, just thaw it in the fridge overnight. To reheat your creamy roasted vegetable soup, pour it into a pot. Heat it over medium heat. Stir it often to prevent sticking. You can add a splash of broth if it seems too thick. Heat until it is warm all the way through. If you prefer, you can also microwave it in a microwave-safe bowl. Just cover it loosely and heat in short bursts, stirring in between. Yes, you can use frozen vegetables. They save time and are easy to find. Just make sure to thaw them first. Drain any extra water before you roast them. This helps keep your soup thick and creamy. To spice up the soup, add red pepper flakes or a dash of hot sauce. You can also mix in chopped jalapeños for a fresh kick. If you like, toss in a pinch of cayenne pepper while blending. Start with a little, then taste to see if you want more heat. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. Just thaw and reheat when you're ready to enjoy it again. Creamy Roasted Vegetable Soup is a tasty and easy dish to make. You start with simple ingredients, roast your veggies, blend, and enjoy. Adding herbs can boost flavor, while toppings can make it even better. You can even make it dairy-free or add protein for a twist. Remember to store leftovers safely for later meals. In the end, this soup is full of warmth and comfort, perfect for any day. Enjoy making it your own with flavors you love.$

Creamy Roasted Vegetable Soup

A rich and creamy soup made with roasted vegetables, perfect for a comforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 medium carrots, chopped
1 large zucchini, chopped
1 unit red bell pepper, diced
1 unit onion, quartered
4 cloves garlic, unpeeled
3 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried thyme
to taste salt
to taste pepper
for garnish fresh thyme sprigs

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the chopped carrots, zucchini, diced red bell pepper, onion quarters, and unpeeled garlic. Drizzle with olive oil, and sprinkle with salt, pepper, and dried thyme. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Once roasted, remove the baking sheet from the oven and let it cool slightly. Squeeze the roasted garlic out of its skins and add it to a blender or food processor along with the roasted vegetables.
Pour in the vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender.
In a large pot, combine the blended soup with the heavy cream, stirring well to achieve a creamy consistency. Heat over medium heat for about 5-10 minutes, stirring occasionally until warmed through.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh thyme sprigs.

Notes

Use coconut cream for a dairy-free option.

Keyword creamy, roasted, soup, vegetable