This Roasted Vegetables Cream Soup is rich, velvety, and full of deep, roasted flavor. Made with simple ingredients and blended until perfectly smooth, it’s a comforting, healthy soup that’s easy to make and perfect for any season.
I like sweet potatoes, and they are much healthier than ordinary potatoes. Roasted Vegetables Cream Soup is perfect for autumn evenings because it warms you up perfectly and tastes great. The sweet taste of roasted sweet potatoes is combined with red onion and garlic, and warmed by ginger. All this is seasoned with creamy coconut milk.
How to choose the best ingredients for Roasted Vegetables Cream Soup
Sweet potato: apart from their taste, sweet potatoes have many valuable nutritional values that benefit the body, so they often host us at my table. But, of course, we always choose the best quality for your soups.
Butterscotch pumpkin: it is a very tasty and nutritious vegetable from the pumpkin family. Therefore, it is perfect for various soups and cake toppings. It is more delicate in taste than regular pumpkin, smaller, and easier to work with.
Thyme and rosemary: I love the smell of thyme, and that is why I use it very often in the kitchen. It also fits perfectly with rosemary, and for this reason, it is also added in pairs. Most often, thyme and rosemary were added to the meat before. Still, to capture this aroma, you can add it differently to roast vegetables, as in this case.
Garlic: we add fresh garlic to the soup because it has an entirely different taste, and it will go well with the rest of the baked vegetables. Baked garlic has a similar taste to confit, so it replaces the taste of butter with coconut oil.
Ground coriander: The ground coriander has a sweet-spicy flavor and a delicate citrus aftertaste. So it will be perfect for this soup to enrich it even more.
Coconut milk: I always use coconut milk, but you can use the light version if you want.
Olive oil: the best olive oil to use is extra virgin. It is from the first pressing, i.e. it has the best quality composition. Besides, there are a few more guidelines on which to pay attention when buying olive oil. For more details, please visit my blog.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Roast the vegetables until slightly caramelized for a deeper flavor.
- Don’t overcrowd the baking tray—this helps vegetables roast instead of steaming.
- Blend the soup while still warm for the smoothest texture.
- Add broth gradually to control the thickness of the soup.
- Finish with a splash of cream or olive oil for extra richness.
- Taste before serving and adjust seasoning with salt, pepper, or herbs.
- Store leftovers in the fridge for up to 3 days—flavor gets even better!
Ingredients
Method
- Peel sweet potatoes and butterscotch and cut them into strips.
- Peel the onions and cut into eighths.
- Peel the garlic.
- Put everything on a baking tray covered with baking paper.
- Sprinkle with herbs and sprinkle with olive oil.
- Bake for 15-20 minutes at 170 degrees C/338 degrees F
- We are making sure that the vegetables do not burn.
- When the vegetables are baked, put them in a pot, pour coconut milk and water and blend.
- Boil it all.
- Season with salt and pepper.
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