Creamy Roasted Vegetable Soup

$To make creamy roasted vegetable soup, you need fresh and tasty ingredients. Here’s the list to get you started: - 2 cups butternut squash, peeled and cubed - 2 cups carrots, peeled and chopped - 1 red bell pepper, diced - 1 onion, peeled and quartered - 4 cloves garlic, skins left on - 2 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper to taste - 4 cups vegetable broth - 1 cup full-fat coconut milk - 1 teaspoon smoked paprika - Fresh herbs for garnish (like thyme, parsley, or cilantro) These ingredients work together to create a rich and flavorful soup. The butternut squash and carrots add natural sweetness. The red bell pepper and onion bring depth of flavor. Garlic gives it a warm, aromatic touch. Olive oil helps roast the veggies perfectly. Vegetable broth and coconut milk create a creamy texture. Smoked paprika adds a hint of smokiness that rounds out the taste. Finally, fresh herbs add a bright finish. Gather these ingredients, and you’re ready to make a delicious meal. Enjoy the process of cooking, and let the wonderful smells fill your kitchen! {{ingredient_image_2}} First, set your oven to 400°F (200°C). Preheating helps the vegetables cook evenly and get nice and tender. Next, take a large baking sheet. Add 2 cups of butternut squash, 2 cups of carrots, 1 diced red bell pepper, and 1 quartered onion. Don’t forget to add 4 unpeeled garlic cloves. This mix will give your soup a great flavor. Now, drizzle 2 tablespoons of extra virgin olive oil over the veggies. Sprinkle them with sea salt, freshly cracked black pepper, and 1 teaspoon of smoked paprika. Toss everything well so that the oil and spices coat the vegetables evenly. Place the baking sheet in your preheated oven. Roast the vegetables for about 30 to 35 minutes. Stir them halfway through the time. You want them soft and slightly caramelized. After roasting, take the pan out of the oven. Let the vegetables cool for about 5 minutes. Squeeze the roasted garlic from its skins into a high-powered blender. Add the roasted vegetables to your blender. Pour in 4 cups of vegetable broth and 1 cup of full-fat coconut milk. Blend everything on high until it’s smooth and creamy. Check for any lumps; you want it silky! Pour the blended soup into a large pot. Heat it over medium heat until warm. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls. For a lovely touch, sprinkle fresh herbs like thyme, parsley, or cilantro on top. Enjoy every delicious spoonful! To get the best flavor from your veggies, start with fresh ones. Cut them into even sizes. This helps them cook at the same pace. Spread them out on the baking sheet. Make sure there is space between them. If they touch, they will steam instead of roast. Use olive oil to coat them well. This adds flavor and helps them brown. For a creamy texture, use full-fat coconut milk. It makes the soup rich and smooth. After roasting, blend the veggies while they’re still warm. This helps them break down better. If you want it extra creamy, add more coconut milk. You can also try adding cashews. Soak them in water for an hour, then blend with the soup. Feel free to switch up the spices. Instead of smoked paprika, use ground cumin for a warm flavor. You could also try curry powder for a different twist. If you want some heat, add red pepper flakes or a dash of hot sauce. Fresh herbs like basil or cilantro can brighten the taste, too. Experiment with what you like best! Pro Tips Roasting for Flavor: Roasting brings out the natural sweetness of the vegetables. Don't skip this step for a richer flavor profile. Adjusting Consistency: If the soup is too thick, add more vegetable broth or coconut milk until you reach your desired consistency. Herb Variations: Experiment with different herbs for garnishing, such as dill or basil, to give the soup a unique twist. Storage Tips: This soup stores well in the fridge for up to 5 days. Reheat gently on the stove for best results. {{image_4}} You can switch up the veggies in this soup. Try sweet potatoes or parsnips for a different taste. Cauliflower or zucchini also work well. Mix and match to find your favorite blend! Just remember to keep the roasting time similar. This helps all the vegetables cook evenly. If you want a dairy-free version, use coconut milk as in the original recipe. Almond milk can also work, but it may change the flavor. For added creaminess, you can also add soaked cashews. Just blend them with the other ingredients for a rich texture. For a spicy kick, add chili powder or cayenne pepper. You can also toss in some fresh jalapeños before roasting. This gives the soup a nice heat. Adjust the spice level based on your taste. Enjoy experimenting to find the right balance for you! You can store creamy roasted vegetable soup in the fridge. Let it cool first. Place it in an airtight container. It stays fresh for about 3 to 5 days. When you want to eat it, just take it out and reheat. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible. The soup can last for up to 3 months in the freezer. Label the bags with the date. This way, you always know when you made it. When you’re ready to eat the soup, there are a few easy ways to reheat. If it's frozen, let it thaw in the fridge overnight. You can also heat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir often to keep it smooth. If it’s too thick, add a little water or broth. You can also use a microwave. Heat in short bursts, stirring in between, until it’s hot. Enjoy your delicious soup again! You can use coconut milk for a creamy texture. It adds richness without dairy. Almond milk is another option but may not be as creamy. Blend it well with roasted veggies for a smooth finish. This keeps the soup light yet satisfying. You can also add soaked cashews for a nutty flavor. Yes, you can use frozen vegetables if fresh ones are not available. Just make sure to thaw them before roasting. This helps them cook evenly. Keep in mind, frozen veggies may have more water, so adjust the broth accordingly. They still provide great flavor and nutrition. This soup pairs well with crusty bread or a fresh salad. A grilled cheese sandwich is also a classic choice. You can serve it with a sprinkle of fresh herbs on top for color. Try adding a dollop of extra coconut milk for a creamy touch. The soup lasts up to five days in the fridge when stored in an airtight container. You can also freeze it for up to three months. Just make sure to let it cool down before freezing. When reheating, stir well to keep the texture smooth. This blog post covered the key ingredients for a delicious creamy roasted vegetable soup. You learned about butternut squash, carrots, and more. I explained each step, from preheating the oven to blending the soup. Tips helped ensure perfect results, and variations opened up new flavors. Remember, storing and reheating is easy! This soup can fit into many diets. Experiment with the ingredients and add your twist. You can create a tasty, creamy bowl of goodness every time. Enjoy your cooking!$

Creamy Roasted Vegetable Soup

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

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Prep Time 10

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 cups butternut squash, peeled and cubed
2 cups carrots, peeled and chopped
1 unit red bell pepper, diced
1 unit onion, peeled and quartered
4 cloves garlic, skins left on
2 tablespoons extra virgin olive oil
to taste sea salt and freshly cracked black pepper
4 cups vegetable broth
1 cup full-fat coconut milk
1 teaspoon smoked paprika
for garnish fresh herbs (like thyme, parsley, or cilantro)

Instructions

Preheat the oven to 400°F (200°C).
On a large baking sheet, combine the cubed butternut squash, chopped carrots, diced red bell pepper, quartered onion, and the unpeeled garlic cloves.
Drizzle the vegetables with olive oil, then sprinkle with sea salt, freshly cracked black pepper, and smoked paprika. Toss until evenly coated.
Roast the seasoned vegetable mix in the preheated oven for approximately 30-35 minutes, stirring halfway through, until tender and caramelized.
Allow the vegetables to cool slightly for about 5 minutes. Squeeze the roasted garlic from its skin into a high-powered blender.
Add the roasted vegetables, vegetable broth, and coconut milk to the blender. Blend on high until smooth and creamy.
Pour the blended soup into a large pot. Heat over medium until warmed through. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh herbs.

Notes

Serve in wide bowls with a drizzle of coconut milk on top and a few herbs for an elegant finish.

Keyword creamy, roasted, soup, vegetable