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smooth roasted vegetable soup blended with carrots tomatoes and sweet potato
Isaac blogger

Creamy Roasted Veggie Soup

A creamy roasted veggie soup made with caramelized vegetables, beans, and herbs for a nourishing, comforting, meal-prep friendly dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Soup / Dinner
Cuisine: American-Style Vegetarian
Calories:
Ingredients Method Notes

Ingredients
  

  • Vegetables
  • 1 garlic head, top sliced off
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 17.5 oz tomatoes, quartered
  • 14 oz carrots, chopped
  • 7 oz sweet potato, diced
  • Creamy Base
  • 3 tablespoons sunflower seeds, soaked 30 minutes and drained
  • 1½ cups cooked butter beans
  • Seasoning
  • 1½ tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon chili flakes (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • For Blending
  • 1 cup fresh basil
  • 2½ cups low-sodium vegetable broth

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prep
  4. Preheat oven to 390°F (200°C). Soak sunflower seeds in hot water for 30 minutes, then drain.
  5. Roast Vegetables
  6. Place onion, pepper, tomatoes, carrots, and sweet potato in a baking dish. Drizzle with oil and season with salt, oregano, thyme, and chili flakes. Place garlic head cut-side down among vegetables.
  7. Roast 35–40 minutes, until vegetables are fork-tender and edges are lightly caramelized.
  8. Blend
  9. Squeeze roasted garlic cloves out of skins into a blender. Add roasted vegetables, beans, sunflower seeds, basil, and broth. Blend carefully in batches if needed and avoid overfilling the blender when blending hot ingredients.
  10. Simmer
  11. Transfer the soup to a pot and simmer over medium heat for about 10 minutes, stirring occasionally, until it is heated through and slightly thickened. Taste and adjust seasoning as needed before serving.
  12. Serve
  13. Serve warm.

Notes

  • Cut vegetables evenly for consistent cooking.
  • Do not overcrowd the pan to prevent steaming instead of browning.
  • Blend soup as desired for a smoother texture.
  • Thickness may vary depending on broth amount used.
  • Refrigerate leftovers within 2 hours and store in airtight containers up to 4 days.
  • Freeze portions up to 3 months for longer storage.
  • Reheat gently, stirring occasionally, until hot throughout before serving.
  • Add broth or water when reheating if soup thickens.