Creamy Roasted Vegetable Soup With Parmesan is a comforting, flavor-rich soup that turns simple vegetables into a warm and satisfying meal. Roasting the vegetables first brings out their natural sweetness and adds depth that you simply cannot get from boiling alone. Blended with savory vegetable stock and finished with Parmesan cheese, this roasted vegetable soup is smooth, creamy, and perfect for cozy lunches or easy dinners.
This recipe is ideal when you want something nourishing but still indulgent. It works beautifully as a main dish with bread or as a starter for a larger meal. Best of all, it uses everyday vegetables and straightforward steps, making it a reliable option any time of year.
Table of Contents
Why You’ll Love This Roasted Vegetable Soup
This Creamy Roasted Vegetable Soup checks all the right boxes for a go to comfort recipe.
Roasting the vegetables creates deep, caramelized flavor that makes the soup taste rich without heavy cream.
It is naturally vegetarian and can easily be adapted for different dietary needs.
It is perfect for meal prep, since the flavors develop even more after a day in the fridge.
It is versatile and forgiving. You can swap vegetables based on what you have on hand and still get great results.
Most importantly, it is warming, satisfying, and full of real, wholesome ingredients.
Ingredients for Creamy Roasted Vegetable Soup
This soup relies on a mix of colorful vegetables and simple pantry staples.
Roasted Vegetables
- 1 large sweet potato, peeled and chopped
- 2 carrots, peeled and chopped
- 2 bell peppers, any color, chopped
- 1 large red onion, chopped
- 1 whole head of garlic, top sliced off
- 2 tablespoons olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon ground cumin
Soup Base
- 4 cups vegetable stock
- 0.75 cup grated Parmesan cheese
- Optional fresh thyme or parsley for garnish
Ingredient Notes and Substitutions
If you want a vegan version, replace Parmesan with a dairy free hard cheese or nutritional yeast. Add it gradually and adjust to taste.
Sweet potato adds natural creaminess, but butternut squash or pumpkin works just as well.
Any color bell pepper can be used. Red and yellow peppers add more sweetness, while green peppers bring a slightly savory edge.
If you prefer a thinner soup, add extra stock during blending until you reach your desired consistency.
Step-by-Step Instructions
Follow these steps for a perfectly smooth and flavorful roasted vegetable soup.
Step 1: Roast the Vegetables
Preheat your oven to 425 F. Line a large baking sheet with parchment paper.
Spread the sweet potato, carrots, bell peppers, and red onion evenly on the baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, paprika, and cumin. Toss well to coat.
Place the garlic head on the tray, cut side up. Roast for 35 to 40 minutes, stirring once halfway through, until the vegetables are soft and lightly caramelized.
Step 2: Transfer to a Pot
Once roasted, remove the tray from the oven. Carefully squeeze the softened garlic cloves out of their skins.
Transfer all the roasted vegetables and garlic to a large pot.
Step 3: Add Stock and Simmer
Pour the vegetable stock into the pot with the vegetables. Bring to a gentle simmer over medium heat and cook for about 5 minutes to allow the flavors to blend.
Step 4: Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If using a countertop blender, blend in batches and return the soup to the pot.
Step 5: Add Parmesan and Adjust Seasoning
Stir in the grated Parmesan cheese while the soup is hot, allowing it to melt completely. Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
Ladle the soup into bowls and garnish with fresh thyme, parsley, or extra Parmesan if desired. Serve hot.
Pro Tips for Success
- Cut vegetables into similar sized pieces for even roasting.
- Do not overcrowd the baking tray, or the vegetables will steam instead of roast.
- Roast until edges are lightly browned for maximum flavor.
- Add Parmesan gradually and stir well to avoid clumping.
- Blend carefully and slowly if using a countertop blender.
Flavor Variations
This creamy roasted vegetable soup is easy to customize.
For a spicy version, add a pinch of chili flakes or cayenne pepper before blending.
For an herby twist, add fresh basil or rosemary during the simmering step.
For extra creaminess, stir in a splash of milk or unsweetened plant milk at the end.
For a smoky flavor, replace paprika with smoked paprika.
For extra protein, top with roasted chickpeas or white beans.
Serving Suggestions
This soup pairs beautifully with a variety of sides.
Serve with crusty bread, garlic toast, or warm dinner rolls.
A simple green salad with vinaigrette adds freshness and balance.
Grilled cheese or toasted sandwiches make it a complete comfort meal.
For entertaining, serve smaller portions as a starter course.
Storage and Freezing Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring occasionally.
This soup freezes well. Let it cool completely, then transfer to freezer safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Creamy Roasted Vegetable Soup With Parmesan
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy Roasted Vegetable Soup With Parmesan is a comforting and flavorful soup made with caramelized roasted vegetables, blended smooth with vegetable stock and finished with savory Parmesan cheese.
Ingredients
- 1 large sweet potato, peeled and chopped
- 2 carrots, peeled and chopped
- 2 bell peppers, any color, chopped
- 1 large red onion, chopped
- 1 whole head of garlic, top sliced off
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 4 cups vegetable stock
- 3/4 cup grated Parmesan cheese
- Fresh thyme or parsley, optional
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Spread sweet potato, carrots, bell peppers, and red onion on the baking sheet.
- Drizzle with olive oil and season with salt, pepper, paprika, and cumin.
- Toss to coat evenly.
- Add garlic head cut side up to the tray.
- Roast for 35 to 40 minutes, stirring halfway, until vegetables are tender and caramelized.
- Squeeze roasted garlic cloves from skins.
- Transfer vegetables and garlic to a large pot.
- Add vegetable stock and bring to a gentle simmer.
- Simmer for about 5 minutes.
- Blend soup until smooth using an immersion blender.
- Stir in Parmesan cheese until melted.
- Taste and adjust seasoning as needed.
- Ladle into bowls and garnish before serving.
Notes
Roast vegetables until lightly browned for maximum flavor. Add Parmesan gradually to keep the soup smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 10 g |
| Carbohydrates | 32 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sodium | 620 mg |
Values are estimates and will vary based on specific ingredients used.
FAQ About Roasted Vegetable Soup
Can I make this soup ahead of time?
Yes, this soup is ideal for making ahead. The flavor improves after a day in the fridge, making it great for meal prep or entertaining.
Do I need Parmesan to make this soup creamy?
No, the roasted vegetables, especially sweet potato, already create a creamy texture. Parmesan adds richness and savory depth, but it can be omitted or replaced.
Can I use frozen vegetables?
Fresh vegetables roast best, but frozen vegetables can be used in a pinch. Roast them straight from frozen and allow extra time for caramelization.
How do I thin out thick soup?
Add more vegetable stock or water a little at a time while reheating until you reach the desired consistency.
Is this soup gluten free?
Yes, this creamy roasted vegetable soup is naturally gluten free, as long as your vegetable stock is gluten free.
Final Thoughts
Creamy Roasted Vegetable Soup With Parmesan is a simple yet deeply satisfying recipe that proves vegetables can be the star of the meal. Roasting transforms everyday ingredients into something rich, comforting, and full of flavor.
Whether you are cooking for a cozy night in, meal prepping for the week, or serving guests, this soup delivers warmth and nourishment in every spoonful.