Big flavor from simple ingredients: The power of roasting
This roasted vegetable soup is proof that sometimes the simplest ingredients make the most satisfying meals. By oven-roasting tomatoes, bell peppers, carrots, onions, and garlic, the natural sweetness and depth of each vegetable is enhanced, creating a rich, comforting flavor. Once blended with vegetable broth and a splash of cream, the soup becomes velvety smooth, delivering that perfect balance between hearty and light. It’s the kind of dish that feels cozy and nourishing without being heavy—ideal for chilly nights or when you just need something soothing and wholesome. Best of all, the ingredients are all everyday staples, making this an easy go-to meal you’ll want to revisit again and again.
A meatless meal that still satisfies
This soup may be plant-based, but it’s anything but boring. The key to making it feel like a full meal is the addition of crispy, spiced chickpeas. Pan-roasted in olive oil with paprika, chili, cumin, and a touch of salt, they add a smoky crunch that contrasts perfectly with the smooth soup. Not only do they deliver on texture, but they also provide plenty of protein and fiber to keep you full. Topped with a dollop of tangy crème fraîche and fresh parsley, each bowl becomes a layered experience of flavor and texture. Whether you’re looking for a hearty lunch, a light dinner, or an elegant starter, this soup ticks every box.
Customize your bowl: Easy upgrades and variations
This recipe is incredibly flexible, so don’t hesitate to make it your own. Add a pinch of smoked paprika or a splash of balsamic vinegar for deeper flavor. If you prefer a dairy-free version, skip the cream or use coconut milk for a slightly sweeter twist. You can also swap out vegetables based on what’s in your fridge—zucchini, sweet potatoes, or even a bit of celery can all find a place here. And if you’re after a more filling option, serve it alongside crusty bread or a grain salad. Whether you’re meal-prepping for the week or pulling together a quick dinner, this roasted vegetable soup is a deliciously reliable option.
Can I freeze this soup? What can I use instead of crème fraîche? Do I have to roast the vegetables?
Can I freeze this soup?
Yes, it freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Just thaw and reheat gently on the stove when ready to eat.
What can I use instead of crème fraîche?
You can substitute with sour cream, Greek yogurt, or a plant-based alternative like cashew cream. Each brings a slightly different flavor, but all work well.
Do I have to roast the vegetables?
Roasting adds depth and sweetness, but if you’re short on time, you can sauté the vegetables in a pot before blending. The flavor will be a bit lighter but still delicious.