Creamy Vegetable Soup

This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and delicious. Naturally gluten-free, vegan and so cozy!

Our family’s new favorite way to eat our veggies! ♡♡♡

This creamy vegetable soup is so simple that I hesitated to even post it here. (Definitely feels like it’s more of a method than a “recipe.”) But after sharing about it on Instagram a few weeks ago, dozens of you messaged asking about it, so here we are!

I have to be honest — this soup entirely came about as a way to try and get some extra veggies and protein into our toddler, who is currently on strike against the roasted veggies he used to adore. But purée them into a creamy soup with fire-roasted tomatoes, creamy coconut milk (or cream), a can of white beans (for extra protein), zesty seasonings, and serve with crusty bread for dipping?! Let’s just say this one ended up being a winner for all of us around the table, picky toddler included. A delicious success!

We’ve made this soup a handful of times now over the past few weeks and love serving it with our favorite sourdough or seed crackers for dipping, along with a simple green salad and some seasonal fruit on the side. The veggies, beans and seasonings here are also completely customizable, so it’s the perfect occasion to clean out the veggie drawer and make this recipe your own. It’s seriously such a cozy, flavorful, feel-good soup. So round up a pile of veggies and let’s make dinner together!

Creamy Vegetable Soup Ingredients

Here are a few brief notes about the ingredients you will need to make this creamy vegetable soup recipe:

• Veggies: I used a mix of red bell pepper, sweet potato, yellow squash (or zucchini), cauliflower and white onion, which we will roast with olive oil, salt and pepper until soft and lightly caramelized. But feel free to swap in any other soup-friendly roasted veggies that you happen to have on hand!
• Fire-roasted tomatoes: Toss in a can to add a depth of smoky roasted tomato flavor to the broth.
• Beans: I also like to add a can of white beans to the soup to amp up the protein. It adds extra creaminess to the soup, while its flavor honestly fades into the other ingredients.
• Vegetable broth: A good-quality vegetable broth (or chicken broth) will be our base for the soup broth.
• Coconut milk: I like to use full-fat coconut milk in this soup, whose mild coconut flavor pairs beautifully with the veggies and seasonings and adds a rich creaminess to the broth. But if coconut milk isn’t your thing, feel free to use half and half or your favorite non-dairy cream.
• Seasonings: I definitely recommend adding a few cloves of garlic as a base aromatic for the soup, but any additional seasonings are up to you! I’ve made this a few times with a simple mix of smoked paprika and ground cumin, but feel free to steer the seasonings in a more Italian-, Thai-, Mexican-, or Indian-inspired direction, or whatever sounds best!

Recipe Variations

Here are a few additional variations that you’re welcome to try with this creamy vegetable soup recipe:

• Make it spicy: Add some crushed red pepper flakes to the garlic sauté, or drizzle the finished soup with chili crisp or your favorite hot sauce.
• Omit the coconut milk: If coconut milk isn’t your thing, feel free to use half and half instead or your favorite non-dairy cream.
• Keep it chunky: If you’d rather enjoy a chunkier vegetable soup, just skip the puréeing step and serve the soup as-is.

More Vegetable Soup Recipes

Looking for more cozy vegetable soup recipes to try? Here are a few of our favorites!

• Favorite Vegetable Soup
• Butternut Squash Soup
• Potato Soup
• Roasted Tomato Soup
• Sesame Ginger Roasted Cauliflower Soup

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Creamy Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x

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Description

This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and delicious. Naturally gluten-free, vegan and so cozy!

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Ingredients

Scale 1x2x3x

• 1 red bell pepper, diced
• 1 medium sweet potato (about 1 pound), peeled and diced
• 1 yellow squash or zucchini, diced
• 1 small head of cauliflower, diced
• 1 medium white onion, diced
• 2 tablespoons olive oil, divided
• fine sea salt and freshly-cracked black pepper
• 4 cloves garlic, minced
• 2 to 3 cups vegetable broth
• 1 (15-ounce) can coconut milk
• 1 (15-ounce) can fire-roasted tomatoes
• 1 (15-ounce) can white beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika

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Instructions

1. Prep the oven. Heat the oven to 425°F.
2. Roast the veggies. Add the bell pepper, sweet potato, yellow squash, cauliflower and white onion to a large sheet pan. Drizzle with 1 1/2 tablespoons olive oil, then toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and pepper. Bake for 30 to 40 minutes, or until softened and lightly charred.
3. Simmer. About 20 minutes after the veggies have been baking, heat the remaining olive oil in a large stockpot over medium-high heat. Add the garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant. Add the vegetable broth, coconut milk, tomatoes, white beans, cumin, smoked paprika, and stir to combine. Continue cooking until the mixture reaches a low simmer. (Then, if the veggies are not done, cover and reduce the heat to low. Otherwise, proceed.)
4. Purée. Add the roasted veggies to the soup and stir to combine. Use an immersion blender to purée the soup until smooth.
5. Season. Taste and season the soup with additional salt and pepper if needed. If you prefer a thinner soup, you’re also welcome to add more vegetable broth.
6. Serve. Serve warm, garnished with a swirl of extra coconut milk and a twist of black pepper if desired, and enjoy!

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