Roasted vegetables creamy soup


A winter soup, rich of deep flavours thanks to the vegetables that are roasted in the oven. Thick and creamy will warm in the cold months.

Roasted vegetables creamy soup
Preparation time
Cooking time


For 3 Person(s)


  • 1 small romanesco cauliflower
  • 1 small broccoli
  • 1 medium zucchini
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 spring onions or 1 small onion
  • 500 ml vegetable broth
  • 3 (or less) tbsp cream cheese

Roasted vegetables creamy soup Directions

  1. Wash and dry the vegetables. Divide the cauliflower and broccoli into florets and cut the zucchini into smaller pieces. Put all the vegetables into a bowl, add the oil and a large pinch of salt and pepper and toss well until the vegetables are all covered with oil.

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  2. Place the vegetables on a baking sheet covered with baking paper and bake in a preheated oven at 200° C for 20-30 minutes. The vegetables should get golden brown on the edges and they should get more tender.

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  3. In a pan heat a tablespoon of oil and cook the sliced spring onions for a few minutes.

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  4. Add the roasted vegetables and a half liter of vegetable stock. Cook for 15 - 20 minutes.

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  5. Transfer the soup in a blender or using the vertical immersion blender blend the soup with 2 or more tablespoons of cream cheese until smooth and creamy.

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  6. Taste, adjust with salt and pepper and serve hot with other roasted vegetables or with croutons.

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Nutrition facts

(diet, vegetarian, gluten free)
Per Serving


Sunday, 12 March 2017
Very creamy, tastes different from the soups I'm used to make. 3 stars - Chandler

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