Roasted Vegetable Tomato Soup with Velvety Texture
A smooth and creamy roasted vegetable soup made with caramelized carrots, sweet potatoes, cauliflower, and more. Blended to silky perfection for a hearty, wholesome, one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
2 carrots, peeled and chopped
1 sweet potato, peeled and diced
1 onion, quartered
1 red bell pepper, seeded and chopped
½ head cauliflower, cut into florets
4 garlic cloves, unpeeled
1 cup cherry or Roma tomatoes, halved
3 tbsp olive oil
1½ tsp salt
½ tsp black pepper
1 tsp chopped fresh thyme or rosemary
3½ cups warm vegetable broth
Optional: ¼ cup cream or coconut milk
Instructions
-
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Arrange carrots, sweet potato, onion, bell pepper, cauliflower, garlic (with skins), and tomatoes on the tray.
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Drizzle with olive oil and season with salt, pepper, and herbs. Toss to coat evenly.
-
Roast for 35–40 minutes, turning halfway, until tender and caramelized. Let cool slightly.
-
Peel garlic and transfer all vegetables to a blender. Add warm broth and blend until smooth.
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Pour into a pot and bring to a simmer. Add cream or coconut milk if using. Adjust seasoning.
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Serve hot with fresh herbs or croutons.
Notes
Soup can be frozen for up to 3 months. Add roasted chickpeas or grilled cheese for a full meal.