Creamy Roasted Veggie Soup

This creamy vegetable soup is cozy, wholesome, and full of roasted veggie flavor. Made with a colorful mix of bell pepper, sweet potato, squash, cauliflower, and onion, it’s blended into a smooth, velvety base with coconut milk and spices. Naturally vegan and gluten-free, this hearty soup is perfect for a nourishing lunch or dinner on chilly days.

Why You’ll Love This Recipe

This soup is both comforting and healthy, making it a win-win. Roasting the vegetables adds depth and caramelized sweetness, while coconut milk gives it a rich, creamy texture without any dairy. It’s easy to customize with whatever vegetables you have on hand, and the white beans add extra protein and body, turning this soup into a filling main dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 red bell pepper, diced

• 1 medium sweet potato (about 1 pound), peeled and diced

• 1 yellow squash or zucchini, diced

• 1 small head of cauliflower, diced

• 1 medium white onion, diced

• 2 tablespoons olive oil, divided

• Fine sea salt and freshly-cracked black pepper, to taste

• 4 cloves garlic, minced

• 2–3 cups vegetable broth

• 1 (15-ounce) can coconut milk

• 1 (15-ounce) can fire-roasted tomatoes

• 1 (15-ounce) can white beans, rinsed and drained

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

Directions

1. Preheat the oven: Set oven to 425°F (220°C).

2. Roast the vegetables: On a large sheet pan, toss bell pepper, sweet potato, squash, cauliflower, and onion with 1 ½ tablespoons olive oil. Spread into an even layer, season with salt and pepper, and roast for 30–40 minutes until softened and lightly charred.

3. Start the soup base: About 20 minutes into roasting, heat the remaining olive oil in a large pot over medium-high heat. Add garlic and sauté for 1–2 minutes until fragrant. Stir in vegetable broth, coconut milk, fire-roasted tomatoes, white beans, cumin, and smoked paprika. Bring to a gentle simmer.

4. Blend the soup: Once the roasted vegetables are done, add them to the pot and stir. Use an immersion blender to purée the soup until smooth. Adjust consistency with more broth if needed.

5. Season and serve: Taste and adjust seasoning with more salt and pepper. Serve warm with a drizzle of coconut milk and freshly ground black pepper, if desired.

Servings and timing

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

• Extra veggies: Add carrots, parsnips, or broccoli to the roasted vegetable mix.

• Spicy version: Stir in a pinch of cayenne pepper, chili flakes, or extra smoked paprika.

• Creamier texture: Use less broth for a thicker soup or add more coconut milk.

• Herb boost: Garnish with fresh parsley, basil, or cilantro for brightness.

• Protein-packed: Add extra beans, lentils, or chickpeas for a heartier soup.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. This soup also freezes well—store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Can I make this soup without coconut milk?

Yes, you can substitute with cashew cream, almond milk, or even regular cream if you’re not vegan.

Do I need to roast the vegetables?

Roasting adds flavor, but you can simmer the vegetables directly in the broth if you’re short on time.

Can I leave the soup chunky instead of puréed?

Of course—just blend partially or not at all for a chunkier vegetable soup.

Can I use frozen vegetables?

Yes, frozen vegetables work fine, though roasting may take a little longer to get a nice char.

Is this soup gluten-free?

Yes, it’s naturally gluten-free as written.

Can I use a regular blender instead of an immersion blender?

Yes, blend in batches in a standard blender, being careful with hot liquids.

What can I serve with creamy vegetable soup?

Crusty bread, grilled cheese sandwiches, or a light salad pair perfectly.

How do I make the soup thinner?

Add extra vegetable broth until it reaches your desired consistency.

Can I meal prep this soup?

Yes, it stores and reheats beautifully, making it great for weekly meal prep.

Can I add pasta or grains?

Definitely. Stir in cooked pasta, rice, or quinoa before serving for extra heartiness.

Conclusion

This creamy vegetable soup is a vibrant, comforting dish that’s both healthy and satisfying. With roasted vegetables, coconut milk, and warm spices, it’s full of flavor and easy to adapt to your taste. Whether you serve it as a cozy main course or a starter for a bigger meal, it’s guaranteed to become a favorite in your soup rotation.