Cozy Roasted Veggie Soup Recipe – A Healthy and Comforting Meal

Roasted Veggie Soup is the kind of dish that feels like a hug in a bowl. Perfectly roasted vegetables blended into a creamy, smooth soup, this recipe combines warmth, flavor, and health benefits all in one. Whether you’re looking for a cozy meal to enjoy on a chilly evening or a healthy option to add to your meal prep, this soup checks all the boxes. Plus, it’s a great way to enjoy nutrient-packed veggies without compromising on flavor.

If you’re a fan of simple, hearty, and nourishing dishes, this Roasted Veggie Soup will quickly become one of your go-to recipes. Let’s get into the details of how to create this tasty, creamy soup at home!

Ingredients for Roasted Veggie Soup

• For the Roasted Veggies:
  • 1 medium butternut squash, peeled and cubed
  • 3 medium carrots, peeled and cut into chunks
  • 1 large onion, peeled and quartered
  • 2 medium parsnips, peeled and cut into chunks
  • 4 garlic cloves, smashed
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the Soup Base:
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer soup)
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tbsp apple cider vinegar (optional, for brightness)
  • 1/2 tsp smoked paprika (optional, for extra flavor)
• For Garnish (optional):
  • Fresh parsley, chopped
  • Croutons or toasted seeds for crunch

How to Make Roasted Veggie Soup

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F (200°C). Spread your chopped butternut squash, carrots, parsnips, and onion onto a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything to coat, then add the smashed garlic cloves to the mix. Roast the vegetables for 30-35 minutes or until they’re tender and slightly caramelized, stirring halfway through.

The roasting process is essential—it brings out the natural sweetness of the vegetables and adds a rich depth of flavor. You can also add some herbs like thyme or rosemary to the tray for added aroma.

Step 2: Blend the Soup

Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth, coconut milk (or cream), and your choice of spices—cumin, thyme, smoked paprika. Stir everything together and bring to a gentle simmer over medium heat. Let it cook for 5-7 minutes to let the flavors meld together.

Now comes the fun part—blending! Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can transfer the mixture to a blender in batches. Blend until you achieve a creamy, velvety texture.

Step 3: Adjust and Serve

Taste the soup and adjust the seasoning with more salt, pepper, or a dash of apple cider vinegar to brighten it up. For a richer flavor, feel free to add a bit more coconut milk or cream.

Ladle the soup into bowls and garnish with fresh parsley and croutons or toasted seeds if you like some crunch with your creamy soup. Serve warm and enjoy!

Recipe Notes

• Vegetable Variations: Feel free to mix and match vegetables based on what you have. Sweet potatoes, beets, or even cauliflower would work great in this soup.
• Blending Tips: If you prefer a chunkier texture, you can blend only half of the soup and leave the rest for a bit more bite.
• Dairy-Free Options: Coconut milk works wonderfully in this recipe, but you can use cashew cream or almond milk for a dairy-free version.
• Spice Level: If you want a bit of heat, add a pinch of red pepper flakes or some cayenne pepper for a spicy kick.

Time and Serving

• Preparation Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6

This recipe makes about 4-6 servings, depending on portion sizes. It’s perfect for a cozy dinner or as part of your weekly meal prep.

Storage

Leftover Roasted Veggie Soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a little water or extra broth if needed to loosen the texture.

For longer storage, you can freeze the soup for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag. When ready to eat, thaw in the refrigerator overnight and reheat.

Nutrition Breakdown (Per Serving)

Health Benefits of Roasted Veggie Soup

Roasted Veggie Soup is packed with fiber, vitamins, and antioxidants, making it a healthy and filling meal. The butternut squash is rich in Vitamin A, which supports eye health, while the carrots provide a great source of beta-carotene. Parsnips are high in fiber, promoting good digestion and heart health. Additionally, the coconut milk adds healthy fats that support brain function and provide a creamy, satisfying texture.

This soup is also a great way to get your daily servings of vegetables in a delicious, comforting form. It’s a nutrient-dense meal that will keep you feeling full and energized.

Extra Tips to Make the Recipe Perfect

1. Use Seasonal Veggies: Roasting seasonal vegetables like squash, carrots, and parsnips not only makes this soup tastier but also more affordable.
2. Add Texture: If you like a bit of crunch, top your soup with roasted seeds or croutons just before serving.
3. Garnish: A swirl of extra coconut milk or a dash of smoked paprika can elevate the soup’s presentation and flavor.

How to Serve Roasted Veggie Soup

This Roasted Veggie Soup is perfect for serving as a stand-alone meal or paired with a fresh salad or a slice of crusty bread for dipping. It also makes a great starter for a more substantial meal, like a roasted chicken or a hearty grain salad.

Kitchen Tools Needed

• Baking sheet for roasting vegetables
• Large pot for simmering soup
• Immersion blender (or regular blender)
• Knife and cutting board for chopping vegetables

Frequently Asked Questions (FAQs)

Q1: Can I use frozen vegetables for this recipe?
Yes! While fresh vegetables give the best flavor, frozen vegetables can work well too. Just make sure to roast them thoroughly to enhance the flavor.

Q2: Can I make this soup spicier?
Absolutely! To add some heat, try adding red pepper flakes, cayenne pepper, or a chopped chili pepper to the soup.

Q3: Can I use dairy in this recipe?
Yes, if you prefer, you can replace the coconut milk with heavy cream or any other dairy product to make the soup richer.

Q4: How can I make this soup vegan?
This recipe is already vegan if you use coconut milk and vegetable broth. Just make sure your croutons or any garnishes are also plant-based.

Q5: Can I add other herbs and spices?
Yes! You can experiment with herbs like rosemary, thyme, or sage, or spices like curry powder or turmeric for a different flavor profile.

Final Thoughts

This Roasted Veggie Soup is the perfect comfort food for any time of the year, especially when you want a nutritious, flavorful, and easy-to-make meal. The combination of roasted vegetables, creamy coconut milk, and warming spices makes it a filling, satisfying dish that’s also packed with health benefits. Whether you’re serving it as a main dish or a starter, this soup will become a go-to recipe in your kitchen.