Simple Oven Roasted Creamy Vegetable Soup

With the gardens winding down, we tend to have random vegetables that are perfect when brought together and ovensimple oven roasted vegetable soup roasted. Oven roasted vegetables bring a whole new flavor dimension to your garden produce! I love the richness of roasted vegetables and my two favorite dishes to make with them are my oven roasted vegetable cream cheese spread and my families favorite oven roasted vegetable soup.

This soup is so easy to make and other than the vegetables there is only two other main ingredients. For this soup you can use whatever garden vegetables you have on hand. The following recipe is what I used for my last batch of soup but I almost always change it up a bit based on what I have in the garden or in the house.

For the soup:

(about 3-4 cups of vegetables)

1 green pepper

1 red pepper

1 yellow squash

1/2 cup of orange cherry tomatoes

3 carrots

2 parsnips

4-6 tablespoons of olive oil

salt and pepper to taste

3-6 cups of chicken broth (or to keep this vegetarian use vegetable broth)

1/2 cup of cream (you can use half-and-half)

Preheat your oven to 400°F. Cut up the vegetables into medium sized chunks.

cut veggies

Place the vegetables on a high-rimed baking sheet (or two to give the vegetables room to bake evenly) and toss with olive oil and salt and pepper to taste. Place vegetables in the oven and roast until fork tender, about an hour.

roasted veggies

Once the vegetables are cooked, remove from the oven and let them cool slightly. Once the are a bit cooler, place into a food processor or blender. Add about half of the broth and pulse until well blended.

blending veggies

Continue to add broth until your soup is to your desired consistency. We like ours a bit thicker so I usually only add 4 cups of chicken broth. Next add the cream and blend until smooth.

adding cream

Serve hot with croutons or a crusty bread!

homemade vegetable soup

This blog post was shared at: From the Farm Blog Hop


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3 responses to “Simple Oven Roasted Creamy Vegetable Soup”

  1. Eliza Waters says :

    Sounds wonderful! I am dairy-intolerant, any ideas for subbing the half-and-half?

    • vermontfarmheart says :

      There are a couple of things you might try – a friend of mine who is also dairy-intolerant has found that soy yogurt works well as a cream substitute as it has that thick and creamy texture. It will alter the taste a bit as it is more tart than cream would be. Another idea is to use coconut milk or another nut milk like almond milk or even soy milk. That might make your soup a bit sweeter, but with all those roasted vegetables, it might be a good flavor combination!

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