Blended Creamy Vegetable Soup
This blended creamy vegetable soup is very easy to make, healthy and delicious. First the prepared vegetables are sprinkled with seasonings and then roasted in the oven until they are tender and carmelized. Roasting the vegetables gives this soup an incredible flavor. The soup is then blended in your countertop blender or alternately you can use an immersion blender. Add in vegetable broth and a little milk or half and half and you have a great meal! I love to add fresh basil to the top of the soup to add in some freshness. Some mini cheese sandwich croutons are a delicious accompaniment to this soup. Try making the mini cheese sandwich croutons in my tomato soup recipe.
Ingredients for Blended Creamy Vegetable Soup:
- 1 medium zucchini squash, quartered
- 1 medium yellow squash, quartered
- 6 roma tomatoes, halved
- 3 medium carrots, peeled and quartered
- 1 red, yellow or orange pepper, quartered
- 1 poblano pepper, halved
- 1 medium yellow onion, halved
- olive oil to drizzle over the vegetables (about 2 tbsp)
- salt and pepper, to taste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp red chili pepper flakes (optional)
- 1 tsp Italian seasoning
- 1 whole large garlic bulb
- 2 cups vegetable or chicken broth broth
- 1 cup milk or half and half (coconut milk could also be used)
- Fresh basil, chiffonade to top the soup or use fresh parsley (optional)
- Serving suggestions: Crusty bread, mini grilled cheese sandwich croutons (see tomato soup for recipe)
- Feel free to experiment and to substitute other vegetables that you have on hand.
Equipment needed to make Blended Creamy Vegetable Soup:
- Large sheet pan lined with parchment paper
- Blender or immersion blender
- Dutch oven or 6 quart soup pot
How to make Blended Creamy Vegetable Soup:
- Preheat your oven to 425 degrees.
- Wash and prepare your vegetables. Place them on a large baking sheet lined with parchment paper.
- Peel off a few of the papery outside layers of the garlic, then cut off about 1/2″ of the top of the garlic bulb to expose the cloves. Season with a drizzle of olive oil and salt and pepper. Wrap it in tinfoil and roast in the oven with the vegetables.
- Drizzle the olive oil over your vegetables and then sprinkle them evenly with the seasonings.
- Roast the vegetables in the oven for 30 to 40 minutes or until they are tender and carmelized. You may need to remove some of them earlier if they are done as they may not all cook evenly.
- Place the vegetables in a blender and squeeze in the roasted garlic. You may need to blend them in batches if the blender is getting too full. Blend the vegetables until they are smooth.
- Pour the blended vegetables into a large Dutch oven type pan. Add the vegetable broth, stir, and bring to a boil. Add more or less broth if needed to desired soup consistency. Add more salt and pepper to taste if needed.
- Add the milk or half and half into the soup and stir. Heat up the soup a little if needed but don’t bring it to a boil.
- Serve the soup in bowls topped with fresh basil or parsley if desired.
- Any leftover soup may be stored in the refrigerator for up to five days. It could also be frozen in a freezer safe container for up to three months.
Try my other delicious soup recipes:
Turkey Meatball Tortellini Soup
Blended Creamy Vegetable Soup
This blended creamy vegetable soup is very easy to make, healthy and delicious. The vegetables are seasoned and roasted which gives this soup a delicious flavor.
Equipment
- 1 large baking pan lined with parchment paper
- 1 Blender or an immersion blender
- 1 Dutch oven or large soup pot
Ingredients
- 1 medium zucchini squash, quartered
- 1 medium yellow squash, quartered
- 6 Roma tomatoes, halved
- 3 medium carrots, peeled and quartered
- 1 red, orange or yellow pepper, quartered
- 1 poblano pepper, halved
- 1 medium yellow onion, halved
- olive oil to drizzle over the vegetables (about 2 tbsp)
- salt and pepper, to taste
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp red chili pepper flakes (optional)
- 1 tsp Italian seasoning
- 1 whole large garlic bulb
- 2 cups vegetable or chicken broth broth
- 1 cup milk or half and half (could also use coconut milk)
- Fresh basil, chiffonade to top the soup or use fresh parsley (optional)
- Serving suggestions: Crusty bread, mini grilled cheese sandwich croutons (see tomato soup for recipe)
- Feel free to experiment and to substitute other vegetables that you have on hand.
Instructions
- Preheat your oven to 425 degrees.
- Wash and prepare your vegetables. Place them on a large baking sheet lined with parchment paper.
- Peel off a few of the papery outside layers of the garlic, then cut off about 1/2" of the top of the garlic bulb to expose the cloves. Season with a drizzle of olive oil and salt and pepper. Wrap it in tinfoil and roast in the oven with the vegetables.
- Drizzle the olive oil over your vegetables and then sprinkle them evenly with the seasonings.
- Roast the vegetables in the oven for 30 to 40 minutes or until they are tender and carmelized. You may need to remove some of them earlier if they are done as they may not all cook evenly.
- Place the vegetables in a blender and squeeze in the roasted garlic. You may need to blend them in batches if the blender is getting too full. Blend the vegetables until they are smooth. Use either a blender or you may alternately use an immersion blender.
- Pour the blended vegetables into a large Dutch oven type pan. Add the vegetable broth, stir, and bring to a boil. Add more or less broth if needed to desired soup consistency. Add more salt and pepper to taste if needed.
- Add the milk or half and half into the soup and stir. Heat up the soup a little if needed but don't bring it to a boil.
- Serve the soup in bowls topped with fresh basil or parsley if desired.
- Any leftover soup may be stored in the refrigerator for up to five days. It could also be frozen in a freezer safe container for up to three months.
- Calories based on soup made with 2% milk.