A light, slightly creamy roasted vegetable soup packed with nutrients and savory flavor. It’s also a great way to use up fridge leftovers.

Today felt productive after a string of slower days. A faulty carbon monoxide detector woke me up early, but I still managed to make it to yoga for the first time in weeks, run a few errands, and clear out my inbox. Best of all, I made a delicious creamy roasted vegetable soup—simple, nourishing, and ready to enjoy.

I prefer roasting vegetables before turning them into soup because it brings out caramelized, deeper flavors with very little effort. Tossing ingredients on a baking sheet and roasting is an easy step that makes a big difference. The finished soup has a flavor reminiscent of creamy broccoli soup even though no broccoli is used. It’s slightly thick but light on the stomach—perfect as a starter or, in a larger bowl, a satisfying main course.

This soup was a bit tricky to photograph, but trust me: it’s comforting, warm, and ideal for a cool fall day. And it tastes great.

One Year Ago: Review: Eat Restaurant in Brooklyn, NY.

Yield: 4

Creamy Roasted Veggie Soup

A light, slightly creamy roasted vegetable soup full of nutrients and savory flavor—also an excellent way to clean out your fridge.

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Ingredients

• 2 1/2 C Brussels sprouts, cut into quarters
• 2 C cauliflower florets, broken into pieces (not crumbly)
• 1 C carrot, sliced into coins
• 1 C onion, sliced into slivers
• 2 tsp olive oil
• 4 C vegetable broth (preferably no-salt)
• 2 C Swiss chard, chopped and packed
• 1/2 C non-dairy milk (unsweetened almond milk works well)
• 1/2 cup nutritional yeast
• 1 Tbsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional: replace half the salt with liquid aminos

Instructions

1. Preheat the oven to 400ºF. In a large bowl, toss together the Brussels sprouts, cauliflower, carrot, onion, and olive oil. Season with a little salt and pepper.
2. Spread the vegetables on a large baking sheet and roast for 20–25 minutes, until tender and browned at the edges.
3. While the vegetables roast, heat the vegetable broth in a large pot. When the roasted vegetables are done, add them to the broth along with the Swiss chard.
4. Bring the mixture to a boil, then reduce the heat to just below medium and simmer for 5 minutes.
5. Add the non-dairy milk. Use an immersion blender to puree the soup until smooth, or leave some texture if you prefer. If using a counter blender, carefully blend in batches and return to the pot.
6. Stir in the nutritional yeast, onion powder, and garlic powder. Lower the heat to low–medium and adjust salt and pepper to taste.
7. Simmer for an additional 10–15 minutes, depending on the thickness you like. Serve warm—this pairs nicely with whole wheat toast.

Notes

Potassium: 456mg
Vitamin A: 119%
Vitamin C: 132%
Calcium: 13%
Iron: 12% All nutrition facts are approximate.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving:
Calories: 165Unsaturated Fat: 0g

Did you make this recipe?

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Surprisingly, this soup is low in calories. To boost protein and make it more filling, add half a block of tofu or a can of cannellini beans in place of the almond milk. Either option makes the soup heartier and suitable as an entrée.

What are some of your favorite creamy soups?