Creamy Roasted Veggie Soup: 10 Expert Cooking Hacks
This creamy roasted veggie soup is packed with flavor and nutrients. Roasting the vegetables brings out their natural sweetness, creating a rich and satisfying meal.
Equipment
- baking sheet
- large pot
- immersion blender (or regular blender)
Ingredients
Roasted Vegetables
- 1 lb carrots peeled and chopped
- 1 medium butternut squash peeled, seeded, and chopped
- 1 large red onion chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Soup Base
- 6 cups vegetable broth
- 0.5 cup heavy cream
- 1 tbsp fresh thyme chopped
Instructions
Roast Vegetables
- Preheat oven to 400°F (200°C). Toss carrots, butternut squash, red onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- Roast for 30-35 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
Blend Soup
- Transfer roasted vegetables to a large pot. Add vegetable broth and fresh thyme.
- Bring to a simmer, then reduce heat and cook for 10 minutes.
- Carefully blend the soup with an immersion blender until smooth and creamy. Alternatively, use a regular blender, blending in batches and returning to the pot.
- Stir in heavy cream and heat through gently.
- Season with additional salt and pepper to taste, and serve hot.
Notes
For extra flavor, roast a few sprigs of rosemary or sage with the vegetables. This soup also freezes well for meal prep!