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Hearty Roasted Vegetable Soup Recipe: Flavorful Blended Soup Tutorial

Close-up of a steaming white mug filled with bright orange roasted vegetable soup.
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Make a deeply flavorful roasted vegetable soup using this simple recipe. Roasting the vegetables first creates an intense base for this easy homemade vegetable soup.

Ingredients

Scale
  • 3 large carrots, peeled and chopped
  • 2 medium yellow onions, quartered
  • 2 cups butternut squash, cubed
  • 1 pound ripe tomatoes, halved
  • 1 head garlic, top sliced off
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 cup heavy cream (optional, for creamy pureed vegetable soup)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the carrots, onions, squash, tomatoes, and the whole head of garlic on a large baking sheet.
  3. Drizzle the vegetables with olive oil. Sprinkle with thyme, rosemary, salt, and pepper. Toss everything to coat evenly.
  4. Roast for 30 to 35 minutes, or until the vegetables are tender and slightly caramelized. This step builds the intense flavor for your soup.
  5. Remove the baking sheet from the oven. Squeeze the soft roasted garlic pulp out of its skin into a large pot or Dutch oven. Add all the other roasted vegetables to the pot.
  6. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow the flavors to combine.
  7. Remove the bay leaf. Use an immersion blender to blend the soup until smooth for a creamy pureed vegetable soup, or use a potato masher for a chunkier texture.
  8. If using, stir in the heavy cream. Heat through gently, but do not boil after adding cream.
  9. Taste and adjust salt and pepper as needed before serving your delicious fall vegetable soup.

Notes

  • For a vegan roasted vegetable soup, simply omit the heavy cream or substitute it with 1/2 cup of full-fat coconut milk for richness.
  • If you want a thinner consistency, add more vegetable broth until you reach your desired texture.
  • Store leftover roasted vegetable soup in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://blissbatter.com/roasted-vegetable-soup-recipe-easy-homemade/