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Creamy Roasted Veggie Soup

A comforting bowl of creamy roasted veggie soup, perfect for chilly evenings, featuring a delightful blend of seasonal vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups butternut squash, peeled and diced Ensure it's fresh and vibrant.
  • 2 cups carrots, sliced
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Sauté to bring out flavor.
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream Coconut milk for dairy-free option.
  • 1 teaspoon dried thyme Use half for roasting and half for soup.
  • Salt and pepper to taste
  • Olive oil for drizzling
Optional Garnishes
  • Fresh parsley or cilantro, chopped
  • A sprinkle of chili flakes for heat
  • Croutons or toasted seeds for crunch

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place the diced butternut squash, sliced carrots, chopped bell pepper, and onion onto a large baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and half of the thyme. Toss until well coated.
Roasting
  1. Spread the vegetables out into a single layer and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
Cooking
  1. In a large pot over medium heat, add a splash of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
  2. Add the roasted vegetables to the pot along with the vegetable broth and remaining thyme. Bring to a simmer and let it cook for about 10 minutes.
Blending
  1. Use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy.
  2. Stir in the coconut milk or heavy cream, and mix well. Heat through, adjusting seasoning with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and garnish with your choice of herbs, chili flakes, or croutons.

Notes

For a thicker soup, reduce the vegetable broth by half and adjust seasoning as desired. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.