Creamy Roasted Vegetable Soup (From Scratch or Leftovers)
Inside: How to use leftover roasted vegetables (or a fresh pan) to make a blender soup in 15 minutes; plus, which roasted vegetables work best for blended soups (and the one that turns your soup muddy).
What do you do with leftover roasted root vegetables? Make a thick, lush, creamy roasted vegetable soup. The method is so straightforward, you can hardly call it a recipe, and the flavor and texture are sublime. No leftovers? No problem. Roast a fresh pan of vegetables, and you’re 15 minutes from soup. I’ll show you how much to roast below.
This creamy vegetable soup is, in a roundabout way, courtesy of my husband, Scott.
He loves oven-roasted root vegetables as a fall side dish, but hates them as leftovers the next day. It’s the texture. He hates “mushy” vegetables and makes a face if they show up a second time with dinner.
That said, I hate to waste food.
Therefore, I look for ways to use up the leftover roasted root vegetables that he’ll actually enjoy. This recipe is so good, I usually make a double batch of roasted veggies, so I have enough leftover to make this creamy soup.
Ingredients for creamy roasted vegetable soup:
- Roasted Fall Root Vegetables–you can use any combination of roasted root vegetables for this soup; I used a combination of squash, carrots, potatoes and fennel.
- Yellow Onion–you can also use white or sweet onion; avoid red onion, as it can discolor the soup.
- Olive Oil–use an everyday oil, not your fancy finishing oils.
- Vegetable stock–try my homemade vegetable broth (or chicken stock from rotisserie chicken), or use a good-quality, store-bought, low-sodium broth.
- Cream–regular or heavy cream is best, but you can use half-and-half as well. If using half-and-half, don’t bring the soup to a boil; otherwise, it can curdle.
- Salt & Pepper–for seasoning.
Roasting vegetables for soup
This soup was built for leftovers, but it’s worth roasting a pan on purpose. Roasting caramelizes the vegetables and gives the soup a deeper, sweeter flavor than simmering raw vegetables in broth.
- How much to roast: about 4 cups of raw, chopped vegetables roast down to the 3 cups this recipe needs. Want a big batch? Roast double, eat half with dinner and save the rest for soup later in the week.
- How to roast them: follow my oven-roasted fall root vegetables recipe: 450°F for 25 to 30 minutes, until the edges are browned and the centers are tender. Potatoes, squash, carrots, onions, fennel, pumpkin and leeks all work.
- What about the herbs? If your vegetables were roasted with rosemary and thyme, toss them into the blender, herbs and all. If they weren’t, season the soup with fresh herbs after you blend.
How to make creamy vegetable soup
- Assemble the leftover roasted vegetables or roast them fresh.
2. Sauté onions in olive oil until softened and translucent.
3. Combine the onions and leftover roasted root vegetables in a blender and add the broth.
4. Blend until the vegetables are broken down and the soup is smooth and creamy without lumps.
5. Stir in the cream or half-and-half.
6. Heat over medium to medium-high heat, stirring occasionally until the soup is warmed through. (Taste for seasonings and adjust with salt and pepper as needed.
7. Tear apart the stale bread and transfer to a food processor. Add the butter and pulse a few times until the bread is rustic, but hasn’t formed fine crumbs. About 2-4 fast pulses.
8. Spread the croutons on a baking sheet and bake for 8-10 minutes in a 325°F oven until golden and crunchy. They will get crunchier as they cool.
9. Ladle the hot soup into bowls and garnish with a touch of cream or half-and-half, croutons and fresh herbs.
Pro-Tips:
- Use almost any combination of roasted vegetables for this creamy soup. Good options include any type of potato or sweet potato, squash or pumpkin, parsnips, rutabaga or even golden beets for an earthier flavor. Fennel has a slight anise flavor that adds an interesting dimension.
- Stay within the same basic color scheme of veggies (yellows, oranges, whites) and not contrasting colors (like red, purple and green), so the soup doesn’t end up looking dull and gray when it’s pureed. If you roast red beets for roasted winter root vegetables, keep them out of the soup pot; they’ll turn the soup greige.
- Avoid cabbage-smelling vegetables like Brussels sprouts, cauliflower, cabbage and broccoli. Their flavors and aromas can compete with and overpower the other roasted root vegetables.
- Blend first, then heat. The vegetables and broth get blended before anything goes on the stove, so you’re never pouring hot soup into a blender. Heat it in the saucepan after, when you stir in the cream.
- If using half-and-half, don’t bring the soup to a boil; it will curdle. Cream has enough fat to withstand boiling and stay creamy without splitting.
- Why my croutons aren’t cubes. I pulse the bread with butter in a mini food processor instead of cutting it into cubes. A dry, square crouton can be rough on the roof of your mouth. These craggy little pieces toast up crunchy and give every spoonful some texture without the scrape.
Swaps and Variations:
- Add some dried spices instead of fresh herbs when sautéing the onions (like turmeric, curry powder or a hint of cinnamon and crushed red pepper flakes). Don’t add the dried spice directly to the soup; instead, bloom the spices with the oil and onions, which allows the essential oils to open up the flavors, so they can more easily fuse with the spices to blend
- Add a head of roasted garlic to the vegetable soup before pureeing for deeper flavor.
- For more complexity, Stir in a splash of white wine, vermouth or sherry before the cream and simmer for a minute or two. Then add the cream and heat the soup through.
- For a heartier bowl, stir in leftover diced chicken, ham or turkey to the creamy roasted veggie soup.
FAQ’s
No. Roast about 4 cups of raw, chopped vegetables at 450°F for 25 to 30 minutes, and you’ll have the 3 cups you need. See “Roasting vegetables for soup” above.
About 25 to 30 minutes at 450°F, until the edges are browned and caramelized. That browning is where the flavor comes from, so don’t pull them early.
Root vegetables and squash: potatoes, carrots, squash, pumpkin, onions, fennel and leeks. They blend up thick and smooth. Skip red beets; they turn the soup a muddy greige. Golden beets are fine, since they blend right in with the other colors.
Soup is my favorite, but they also go great in a basmati rice pilaf with roasted fall vegetables. For more ways to use up holiday extras, check out my Thanksgiving leftover ideas.
It depends on what kind of veggies are on your tray. Most of what’s on a crudité platter (cucumber slices, radishes, olives, snap peas, green beans, grape tomatoes) doesn’t belong in a creamy soup, and a tray rarely leaves enough vegetables anyway. Roast a fresh pan instead.
It will keep for up to 5 days in a sealed container.
Yes, but freeze it before you add the cream. Freeze the blended soup for up to 3 months, then thaw it, reheat it in a saucepan and stir in the cream. Cream-based soups can separate in the freezer.
Make ahead:
- By default, this recipe starts with leftover roasted root vegetables, so you can make those up to 3 or 4 days ahead.
Storage:
- The finished soup keeps up to 5 days in an airtight container in the fridge.
- Croutons should be stored separately in an airtight container at room temperature for up to 2-3 days.
Reheating:
- If you’ve used cream in the soup, reheat it on the stove or microwave until hot.
- If you’ve used half-and-half, heat over a lower temperature and keep an eye on it, so the roasted vegetable soup doesn’t actually boil and curdle. Stir occasionally as the soup warms.
Freezing:
- Freeze the soup before you add the cream. Blend the vegetables and broth, let it cool, and freeze up to 3 months.
- When you’re ready, thaw it, heat it in a saucepan, and stir in the cream. Cream-based soups can separate in the freezer, so this keeps it silky.
Optional garnishes for creamy roasted vegetable soup
We love this luxuriously creamy soup on its own, but for a little texture and flair, garnish with one or more of these tasty toppings.
- Crunchy buttered breadcrumbs (recipe given)
- Crispy fried oyster crackers
- Swirl of cream
- Toasted pumpkin seeds
- Sprinkle of fresh herbs or parsley
- Hot sauce
- Drizzle of maple syrup
More creamy soup recipes you might like:
Creamy Roasted Vegetable Soup
SPECIAL EQUIPMENT:
- blender (preferably a canister blender, but can use a stick blender)
INGREDIENTS:
- 1 teaspoon olive oil
- 1 cup diced onions
- 3 cups leftover roasted root vegetables such as potatoes, squash, onions, fennel, pumpkin, carrots or leeks
- 2 cups homemade vegetable stock
- 1 cup cream or half and half
- salt and pepper to taste
FOR TOASTED CROUTONS:
- 2 slices stale bread (preferably a bakery sourdough or Italian loaf)
- 1 tablespoon butter
OPTIONAL GARNISHES: choose 2-3
- toasted croutons
- swirl of cream
- fresh herbs rosemary, thyme, chives or parsley
- pat of butter
- dollop of sour cream
- fried oyster crackers
DIRECTIONS:
FOR THE ROASTED VEGETABLE SOUP:
- In a small skillet, heat 1 teaspoon olive oil over medium heat and add the 1 cup diced onions. Cook for 4-5 minutes, stirring occasionally, until the onions are softened and translucent.
- Transfer the onions and 3 cups leftover roasted root vegetables to the blender. Add 2 cups homemade vegetable stock and fix the lid on the blender. Blend on high speed for 30 seconds to a minute, until the vegetables are completely pureed and the soup is very smooth.
- Taste the blended vegetables for seasoning and adjust salt and pepper to taste as needed. Transfer the soup to a large saucepan and add 1 cup cream or half and half. Heat over medium heat, stirring occasionally until the soup is hot.
FOR CRUNCHY CROUTONS:
- Preheat the oven to 325°F.
- Tear 2 slices stale bread (preferably a bakery sourdough or Italian loaf) into large chunks and transfer to a mini food processor. Add 1 tablespoon butter and pulse several times, to break down the bread pieces into smaller shreds, but not fine crumbs.
- Transfer the buttered bread to a sheet pan, spread into an even layer and bake for 8-10 minutes. Flip or stir the croutons and spread them into an even layer and bake for an additional 5-8 minutes or until the croutons are toasted and crunchy.
SERVING OPTIONS:
- Ladle the soup into bowls and garnish with a swirl of cream, fresh herbs and toasted croutons. Other garnish options: a pat of butter, dollop of sour cream, fried oyster crackers.
NOTES:
- No leftovers? Roast about 4 cups of raw, chopped vegetables at 450°F for 25-30 minutes. Roasted vegetables shrink, and you’ll end up with about 3 cups of cooked veg.
- To freeze, stop before adding the cream. Freeze the blended soup for up to 3 months, then stir in the cream when you reheat it.
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
I’m looking forward to making this again as Fall has finally arrived in Colorado. Roasting veggies have so much flavor!
I used a bunch of leftover root vegetables and through in some coconut milk at the end! Delicious!
I frequently roast root vegetables and will do bigger batches now to make this soup!! It is soup season in Colorado, finally!
Thanks for the perfect Fall/Winter soup!! Sumptuous!