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.
