Name: Creamy Roasted Veggie Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 large carrots, peeled and chopped; 2 medium sweet potatoes, peeled and cubed; 1/2 head cauliflower, cut into florets; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 small onion, chopped; 3 cloves garlic, minced; 3 cups vegetable broth; 1 cup unsweetened plant-based milk (almond, oat, or soy); 1 tablespoon lemon juice; Optional toppings: fresh parsley, pumpkin seeds, drizzle of olive oil

A warm, comforting bowl of creamy roasted veggie soup is exactly what I need when I’m craving something nourishing, hearty, and wholesome. This recipe blends sweet potatoes, carrots, and cauliflower—roasted to perfection—with cozy spices and plant-based milk, creating a luxuriously smooth soup that’s both satisfying and vegan. Whether it’s a chilly fall evening or just a day I want to feel wrapped in comfort, this soup always hits the spot.

Ingredients

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

3 large carrots, peeled and chopped

2 medium sweet potatoes, peeled and cubed

1/2 head cauliflower, cut into florets

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1 small onion, chopped

3 cloves garlic, minced

3 cups vegetable broth

1 cup unsweetened plant-based milk (almond, oat, or soy)

1 tablespoon lemon juice

Optional toppings: fresh parsley, pumpkin seeds, drizzle of olive oil

Directions

I preheat my oven to 400°F (200°C).

On a large baking sheet, I spread out the chopped carrots, sweet potatoes, and cauliflower. Then I drizzle them with olive oil, sprinkle with salt, pepper, thyme, and smoked paprika, and toss them until they’re well coated.

I roast the vegetables for 30–35 minutes, flipping them halfway through, until they’re golden and tender.

Meanwhile, I sauté the chopped onion in a large pot over medium heat with a bit of oil (or water) for about 5 minutes until translucent. I then add the garlic and cook for another minute.

Once the vegetables are roasted, I transfer them into the pot with the onions and garlic, pour in the vegetable broth, and bring everything to a simmer.

After turning off the heat, I stir in the plant-based milk and lemon juice.

I use an immersion blender to puree the soup right in the pot, or I transfer it in batches to a high-speed blender until it reaches that smooth and creamy consistency I love.

I give it a taste and adjust the seasonings if needed.

I serve it hot, with a sprinkle of fresh parsley, some pumpkin seeds, or a drizzle of olive oil on top if I’m feeling fancy.

Servings and timing

This recipe makes 4 hearty servings.

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Calories per serving: approximately 180 kcal

Variations

I sometimes swap the sweet potatoes for butternut squash for a slightly different flavor.

For added protein, I stir in a handful of cooked lentils or chickpeas before blending.

If I want a spicier kick, I add a pinch of cayenne pepper or a dash of hot sauce.

For an extra creamy texture, I use full-fat canned coconut milk instead of regular plant milk.

I occasionally add a splash of maple syrup if I want to bring out more of the roasted sweetness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens slightly after sitting, but I just stir in a splash of broth or water when reheating.

To reheat, I warm it gently on the stovetop over medium-low heat, stirring occasionally, or microwave it in 1–2 minute bursts, stirring in between until hot.

I also freeze this soup in individual portions for up to 3 months. I thaw it in the fridge overnight before reheating.

FAQs

What can I use instead of cauliflower?

If I’m out of cauliflower, I use broccoli or parsnips for a different flavor profile. Just keep in mind the taste will shift a bit depending on the swap.

Can I use fresh herbs instead of dried?

Yes, I love using fresh thyme or rosemary when I have it on hand. I just triple the amount compared to dried herbs to get the same intensity.

Is this soup good for meal prep?

Definitely. I often make a big batch on the weekend and portion it out for the week. It holds up really well and reheats beautifully.

What type of plant-based milk works best?

I like using unsweetened oat milk for extra creaminess, but almond or soy milk also work well. I just avoid anything flavored or sweetened.

Can I make this soup without roasting the vegetables?

Technically yes, but roasting brings out the best flavor. If I’m short on time, I’ll simmer the veggies longer in the broth until tender, but the taste won’t be as rich.

Conclusion

This creamy roasted veggie soup is one of my favorite go-to comfort meals when I want something healthy, cozy, and full of flavor. It’s easy to customize, packed with nutrients, and just so satisfying with each silky spoonful. Whether I serve it as a starter or a main, it always brings warmth to my table.

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