Chase the winter chills away with a bowl of Creamy Roasted Vegetable Soup. This easy vegetarian and creamy soup recipe is made with root vegetables, garlic, and coconut milk. Flavored with roasted Fresno chile for a hit of heat and a dash of marsala wine for a hint of nutty sweetness.
Creamy Roasted Vegetable Soup
Similar to a French potage recipe, this lovely soup is made with the vegetables you have on hand and roasted with whole grain mustard for a pop of flavor. Add a little crunch with a sprinkle of chopped pistachios and a little sharpness with some crumbled feta cheese.
What is a French Vegetable Potage?
What is a potage and how is it different from soup? They are similar but not interchangeable.
Generally, a French potage is a soup consisting of a blend of cooked vegetables, pureed until smooth and often finished with cream. It differs from a soup in that it is comprised only of vegetables. Add-ins such as meat or noodles are not part of a potage recipe. Many recipes focus on root vegetables which add creaminess to the thick puree.
In other words, a potage is a soup but a soup is not necessarily a potage.
Add your favorite garnishes.
Creamy Roasted Vegetable Soup Ingredients
After the excess of the holiday season, the refrigerator is stuffed. Digging around in the crisper drawer and the vegetable bin, I found some less than attractive ingredients. Not wanting to throw out food, making a potage recipe came to mind. The best part of making this soup recipe is that the freshness of the vegetables is not vital to the success of the recipe. It is a great way to use those imperfect vegetables.
The vegetables may look a little dull but they still have flavor.
Root Vegetables
- carrots
- waxy potatoes such as Yukon gold or red-skinned
- butternut squash
- sweet potatoes
- onion
- garlic cloves
Soup Ingredients
- whole grain mustard
- extra-virgin olive oil
- vegetable stock
- unsweetened coconut milk
- bay leaves
- marsala wine (optional)
How to make Creamy Roasted Vegetable Soup
One of the best techniques to extract the maximum flavor of an ingredient is to roast it. The caramelization that comes from roasting adds a delicious depth of flavor that has a little bit of sweetness. It is important that the vegetables are a consistent size for even roasting.
Prep Vegetables
- Preheat the oven to 425 degrees
- Peel and chop the carrots, potatoes, butternut squash, sweet potatoes, and onion.
Dice the vegetables in a consistent size for even roasting.
- Combine vegetables and place on a sheet pan in a single layer.
- Peel and smash 6 cloves of garlic into rough pieces. Add to the vegetables on the sheet pan.
- Cut open and deseed a Fresno chile. Chop into small pieces. Combine with the vegetables on the sheet pan.
- Pour ¼ cup of olive oil on top of the vegetables. Sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Add 1 tablespoon of whole grain mustard. Toss the vegetables, combining all the ingredients and coating them with olive oil, mustard, salt, and pepper.
Toss with extra-virgin olive oil, whole grain mustard, kosher salt, and ground black pepper.
Roast Vegetables
- Place the sheet pan in the oven. Roast the vegetables for 30 minutes.
- After 30 minutes, toss the vegetables, turning them over and redistributing on the sheet pan.
- Continue roasting the vegetables for another 15 minutes. They should be browned and tender.
- Add the roasted vegetables to a stock pot.
Add roast vegetables to a stock pot.
Combine Soup
- Add 4 cups of vegetable stock to the large pot of roasted vegetables. Place 2 bay leaves in the pan. Bring to a simmer over medium-high heat. This takes about 15 minutes.
Add vegetable stock with bay leaves and simmer.
- Remove the bay leaves. Place the roasted vegetables and stock in a blender to puree. Make sure you hold the lid down on the blender with a towel. Hot liquids can cause the lid to pop off. You can use an immersion blender if you prefer.
- Puree the vegetables until smooth without any lumps.
- Add the can of unsweetened coconut milk. Continue to puree the vegetables until everything is smooth and combined.
Add unsweetened coconut milk and puree.
- Put the soup back in the stock pot. Add 1 tablespoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of marsala wine or apple cider vinegar.
- Continue to keep the soup warm over low heat, occasionally stirring so it doesn't scorch on the bottom of the pot.
- Add your favorite garnishes to the soup. I used Calabrian chiles (just a little), chopped pistachios, and crumbled feta cheese.
TIPS
- The recipe has been written to be a vegetarian soup. Omit the cheese if you prefer to make a vegan recipe.
- If the soup is too thick, you can add more vegetable stock until it reaches the consistency you prefer.
- Replace the marsala wine with apple cider vinegar if do not want to use alcohol. Start by adding 1 ½ teaspoons and increase by ½ teaspoon until you can taste a bit of acid in the soup.
- Top a bowl of soup with your favorite garnishes. Goat or parmesan cheese tastes great with the soup. Add a sprinkle of fresh thyme.
- If you like vegetarian soups, try this - https://tenpoundcakecompany.com/creamy-mushroom-lentil-soup/
Hearty Soup
Are you a soup lover? A hearty bowl of hot soup is always welcome and comforting on a winter day. It cures a lot of ails. This Creamy Roasted Vegetable Soup has a silky smooth texture and is an easy recipe to prepare.
Silky smooth
Don't worry if your vegetables are looking past their prime - this vegetarian soup recipe celebrates the savory roasted flavor. Add a nice wedge of bread or a green salad for a perfect lunch.
Recipe
Creamy Roasted Vegetable Soup
Equipment
- 1 cutting board
- 1 knife
- 1 vegetable peeler
- 1 sheet pan
- 1 stock pot
- 1 blender (an immersion blender can be used)
Ingredients
- 4 carrots (10.5 ounces/298 grams)
- 3 red skinned potatoes (18 ounces/520 grams)
- 1 yellow onion (11.5 ounces/330 grams)
- 2 small sweet potatoes ( 15 ounces/435 grams)
- ½ butternut squash (14 ounces/409 grams)
- 6 cloves garlic
- 1 Fresno chile
- 1 tablespoon whole grain mustard
- ¼ cup extra-virgin olive oil (59 ml)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 cups vegetable stock (32 ounces/907 grams)
- 2 bay leaves
- 1 can unsweetened coconut milk (13.5 ounces/400 ml)
- 1 tablespoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon marsala wine (apple cider vinegar can be substituted)
Instructions
- Preheat oven to 425°.
Prep Vegetables
- It is important to chop the vegetables in a consistent size so that they roast evenly.
- Peel and chop 4 carrots. Place on the sheet pan.
- Peel and chop 3 potatoes. Place on the sheet pan.
- Peel and chop 1 yellow onion. Place on a sheet pan.
- Peel and chop 2 small sweet potatoes. Add to a sheet pan.
- Peel and chop ½ of a small butternut squash. You should have approximately 2 cups of squash. Add to the sheet pan.
- Peel and smash 6 cloves of garlic into rough pieces. Combine with the vegetables on the sheet pan.
- Cut open and deseed a Fresno chile. Chop into small pieces. Combine with the vegetables on the sheet pan.
- Pour ¼ cup of olive oil on top of the vegetables. Sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Add 1 tablespoon of whole grain mustard. Toss the vegetables, combining all the ingredients and coat them with olive oil, mustard, salt, and pepper.
Roast vegetables
- Place the sheet pan in the oven. Roast the vegetables for 30 minutes.
- After 30 minutes, toss the vegetables, turning them over and redistributing them on the sheet pan.
- Continue roasting the vegetables for another 15 minutes. They should be browned and tender.
Combine Soup
- Add 4 cups of vegetable stock to the stock pot of roasted vegetables. Place 2 bay leaves in the pan. Bring to a simmer over medium-high heat. This takes about 15 minutes.
- Remove the bay leaves. Place the roasted vegetables and stock in a blender to puree. Make sure you hold the lid down on the blender with a towel. Hot liquids can cause the lid to pop off. You can use an immersion blender if you prefer.
- Puree the vegetables until smooth without any lumps.
- Add a can of unsweetened coconut milk. Continue to puree the vegetables until everything is smooth and combined.
- Put the soup back in the stock pot. Add 1 tablespoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of marsala wine or apple cider vinegar.
- Continue to keep the soup warm over low heat, occasionally stirring so it doesn't scorch on the bottom of the pot.
- Add your favorite garnishes to the soup. I used Calabrian chiles (just a little), chopped pistachios, and crumbled feta cheese.
Notes
- The recipe has been written to be a vegetarian soup. Omit the cheese if you prefer to make a vegan recipe.
- If the soup is too thick, you can add more vegetable stock until it reaches the consistency you prefer.
- Replace the marsala wine with apple cider vinegar if do not want to use alcohol. Start by adding 1 ½ teaspoons and increase by ½ teaspoon until you can taste a bit of acid in the soup.
- Top a bowl of soup with your favorite garnishes. Goat or parmesan cheese tastes great with the soup.
- If you like vegetarian soups, try this - https://tenpoundcakecompany.com/creamy-mushroom-lentil-soup/
Nutrition
Susan
My husband said it's the best soup he's ever had!
Julie
That makes my day! I'm glad he enjoyed the soup.