5 from 2 votes

Healthy Cream of Roasted Vegetable Soup

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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 2
Author Hostess At Heart


  • 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


  • 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.


Serving: 2g | Calories: 112kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 953mg | Potassium: 499mg | Fiber: 7g | Sugar: 8g | Vitamin A: 501IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 1mg
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.
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