Recipes » Healthy Cream of Roasted Vegetable Soup

Healthy Cream of Roasted Vegetable Soup

This post may contain affiliate links. Please read our Disclosure Policy.

This Healthy Cream of Roasted Vegetable Soup recipe can be made for one or a dozen people. This soup doesn’t use dairy products so is perfect for lactose sensitivity or people living a vegan lifestyle.


Creamy Roasted Vegetable Soup up close in a white bowl

I have a horrible habit of overbuying vegetables Thank goodness for this quick and delicious  Heart Healthy Cream of Roasted Vegetable Soup recipe. It’s a great delicious way to use them without a lot of fat or calories!

baking tray of roasted vegetables

I love going to the farmer’s market or wandering through our grocer’s produce department.

Unfortunately, I can’t resist buying more produce than we can eat. Does anyone else tell their vegetables how beautiful they are? I can’t be the only one.

Two white bowls of creamed vegetable soup with a wire basket containing carrots in the background.

I love most vegetables raw or cooked in about any manner, especially roasted or grilled. When I get around those beautiful vegetables, I just can help myself. Invariably I buy more than I can use.

two bowls of creamy roasted vegetable soup

Recipes like this Healthier Cream of Roasted Vegetable Soup are perfect for us to make at a moment’s notice.

There’s nothing better than those soups loaded with cream or butter. This soup only tastes like it is.

It’s not only delicious but the perfect option to make when you’re watching your waistline or not sure if your guests follow a specific way of eating.

This recipe is on everyone’s list!

top view of bowl of creamy roasted vegetable soup

Don’t have time to make it now? Pin it for later!

Why you’ll love Roasted Vegetable Soup Recipe

  • Can be repurposed as a sauce
  • Freezes perfectly
  • Makes as much or little as you want at any time
  • Heart healthy and waistline-friendly
  • Yummy baby food
  • Meets lifestyle eating regimens such as Gluten-free, Sugar-free, Vegan, Whole 30, Keto

I EAT SOUP ALL YEAR LONG. HERE ARE A FEW OF MY FAVORITE RECIPES!

We LOVE soup! You can find all of our soup recipes here!

Healthy Cream of Roasted Vegetable Soup

Author: Hostess At Heart
A creamy vegetable soup is not only easy but delicious and healthy too. This soup can also be used as a base for many other recipes.
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Keyword: healthy Roasted Vegetable Soup, Vegetable Soup
Servings: 2

Ingredients
  

  • 2 cups Mixed vegetables of your choice include potato or squash to achieve creamy texture include potato or squash to achieve a creamy texture
  • 2 cups Low sodium, fat free vegetable broth or stock
  • Fresh or dried herbs I love rosemary, thyme, and sage
  • Salt and Pepper
  • olive oil

Instructions
 

  • Preheat oven to 450 degrees F.
  • Prepare vegetables by washing, peeling, and cutting into large 2-inch chunks.
  • Place vegetables in a single, non-crowded layer onto a rimmed sheet pan. If too crowded, vegetables will steam and not roast. Use two pans if roasting a large amount.
  • Drizzle olive oil lightly over vegetables, and salt and pepper.
  • Mix in fresh or dried herbs.
  • Bake vegetables for 20 minutes or until lightly browned.
  • Remove herb sprigs and place in a dutch oven or large saucepan. Add broth or stock to just cover the vegetables. Simmer until vegetables are soft.
  • Puree vegetables together using a blender, food processor or immersion blender.
  • Garnish with herbs, and serve with fresh crackers if desired.

Nutrition

Serving: 2gCalories: 112kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 953mgPotassium: 499mgFiber: 7gSugar: 8gVitamin A: 501IUVitamin C: 23mgCalcium: 48mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Another great way to use this creamy dreamy soup is as a base for other dishes. Add protein or grains and you have another meal ready to go.

Creamy Roasted Vegetable Soup | Hostess At Heart

I’m a soup lover and having a variety such as this one keeps me happy all year long. When the fall vegetables are long gone I can even use frozen and still enjoy this delicious soup.

Here are a couple of other soup recipes that we love to make!

Healthier Chicken Pot Pie Soup

Top view close up of a bowl of Chicken Pot Pie Soup

The Best Chili Recipe

Side view of a brown bowl heaped with beef chili that\'s topped with cheddar cheese. Jars of cheese and soup crackers and a second bowl of chili sit in the background.

Easy Vegetable Beef Soup Recipe

Easy Vegetable Beef Soup

The Best Ham and Bean Soup Recipe

Blue granite bowl filled with Ham and Bean Soup containing both shredded ham and chunks of ham, carrots, and herbs. The bowl sits on a metal plate next to sliced bread and a spoon.  A striped napkin and fresh parsley sit in the background.

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Similar Posts

5 from 3 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




73 Comments

  1. Julie, this soup looks absolutely divine and your photos are gorgeous! You have grown so much! Love this recipe, and I’m glad you’re having a mild and pleasant autumn!

    1. Thank you Tracey! What are you doing home? You should be out tearing up the town! I’m really enjoying learning about the photography. So much to learn.

  2. Julie, what a pleasant surprise! I love how it came out as a thick and creamy soup instead of a broth. It’s the perfect final product. I’m certainly going to be missing those fresh vegetables from the farmer’s market as well. Thanks for brining this to the fiesta, and have a fabulous week! 😀

    1. Thank you Kaila! I love learning from my little accidents! Next year I will just look like I knew what I was doing. 🙂

  3. I am not a big fan of frozen veggies (something about the texture) but the way you have fixed them is brilliant! Once they are roasted and blended into a soup who cares about the texture. Thanks Julie!

  4. This soup sounds right up my ally! And of course, I applaud your frugal “save” of the veg – what a great soup and a fun way to solve a dilemna so many of us have in the fall! My herbs knew it was fall, too, in spite of the nice weather!

  5. I love how thick and creamy this soup is, Julie–and even better, since it doesn’t have the cream! Looks like a wonderful soup!

    1. Thank you Nancy! It was delicious, and I’ll use it for other soup with what I managed to get back into the freezer.

  6. I think that being able to roll with the challenges is what makes a cook be their best!
    Kari
    www.sweetteasweetie.com

  7. oh wow you caught me there, just love roasted veggies in any form and this sounds great…apt for the weather… am craving for it right now….

  8. This is my kind of food! I would so happily tuck in to a bowl, or two of this soup! I also hate to waste food and this is a lovely way to use extra vegetables up! have a lovely weekend! 🙂

  9. Lovely texture and nice idea Julie. I think this cream can form a base for many interesting dishes. I am getting ideas already. It can work well as a dip or sauce too.

  10. First I love roasted veggies. Second the soup looks awesome especially with not using cream Third you need to invest in a immersion blender. One of the best tools I have in my kitchen. I actually won mine at a golf outing about 15 years ago. No one else but me would pick that as a raffle gift at a golf outing but me.

    1. I have an immersion blender :). I have some very nice Le Creuset dutch ovens though and don’t want to scratch the enamel. Thanks for stopping by Quinn!

  11. What a lovely soup, Julie. I love how you added potatoes to achieve the creamy texture. I hope I have a bowl of this in front of me right now. 😀 Thank you for sharing this healthy dish here at FF table. I hope you are having fun. Have a lovely weekend and happy FF. 🙂 xx

    1. Thank you! I was so surprised. If I had tried to do this, I don’t think I would have even expected how smooth and creamy it cam out. I had a nice cloudy day for the pictures. That always helps. 🙂

  12. I love your method of freezing the veggies yumm! This soup sounds very wonderful! I think I need to try it! The pictures are also lovely and this soup looks beautiful!!

    1. Thank you dear Lynz! I love soup, and it was a great way to have the fresh veggies on hand. I have also froze whole onions. Once they thaw a bit you can cut them and you don’t cry!

      1. this is such a great tip inside of a recipe! I never knew how freezing would come out but sounds great and convenient!

  13. I love the fact that you froze the vegetables before they went to waste. It’s such a great idea! I’m sure the soup was delicious. 🙂

  14. Wow what a gorgeous creamy soup and with no cream. I can just imagine the flavor with those delicious roasted vegetables. Perfect fall meal Julie!!

    1. Thank you Liz! Not much of a recipe, but it sure is delicious. Enjoy your day and thank you for stopping!

  15. A wonderful medley of vegetables in that pot Julie. I actually make a similar vegetable soup with all kinds of veggies simmering in the pot, and in the end use my immersion blender to make it creamy and it really turns out absolutely delicious. I think the potatoes and carrots give mine that amazing creamy texture and flavor. The next time I’ll try roasting the veggies first, and then popping them in a pot, I’m sure it adds another dimension of flavor. Well done! 🙂

    1. Thank you Loretta! I will definitely make this accident again! I had carots but will remember the tip for the potatoes.