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    Home » Side Dish Recipes » Vegetable Recipes

    Published: Jan 4, 2015 · Modified: May 25, 2022 by Renée · This post may contain affiliate links · 26 Comments

    Creamy Roasted Vegetable Soup

     

    Creamy Roasted Vegetable Soup is prepared with roasted broccoli, cauliflower, Brussels sprouts, and onion. This creamed soup is completely hearty, low-calorie, healthy, and utterly delicious!

    Light Creamed Roasted Vegetable Soup Recipe

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

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    With roasted vegetables being all the rage, I thought a soup that combined the flavors of roasted broccoli, cauliflower, Brussels sprouts, and onion would be especially delicious and perfect for anyone who is looking to cook and eat healthier (me included).

    Light Creamed Roasted Vegetable Soup Recipe

    To bump up the protein level of this soup, I decided to add some cooked, shelled shrimp on top.

    Because this soup is so thick and creamed the shrimp rest perfectly on top and make a very attractive presentation.

    Of course, the shrimp is completely optional if you're not a fan. But if you are, you'll enjoy the extra flavor and texture that the shrimp will provide.

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    Light Creamed Roasted Vegetable Soup Recipe

    This soup works well as a dinner entree or as a quick lunch when heated in a microwave which makes it perfect to bring to work so you can stay on track with your eating program during a long, hectic week.

    Serve it along with a few whole-grain crackers, and you have a completely satisfying meal that more than surpasses your daily requirement of veggies with all their important fiber.

    LIGHT CREAMED ROASTED VEGETABLE SOUP   {PRINT THIS RECIPE}
    Yield: 8-10 cups     Prep and Cook Time: 40 minutes

    3 cups broccoli florets
    3 cups Brussels sprouts, trimmed and quartered
    2 cups cauliflower florets
    2 large sweet onions, rough chopped
    4 tablespoons canola oil
    2 teaspoons salt, divided
    1 teaspoon black pepper, divided
    4 cups low-sodium chicken broth, divided
    2 tablespoons butter
    ¼ cup milk (I used 2%)
    ⅛ teaspoon freshly grated nutmeg
    1 ½ teaspoon apple cider vinegar
    Shrimp (optional)  cooked, peeled, and deveined

    -Preheat the oven to 425 degrees.
    -Line 2 rimmed baking sheets with aluminum foil.
    -Place the broccoli, Brussels sprouts, cauliflower, and onions in a large bowl and toss with the canola oil.
    -Divide the vegetables between the two baking sheets and season each with salt and pepper.
    -Roast the vegetables in a preheated oven for 20-25 minutes, rotating the sheets halfway through the roasting process. Remove and cool slightly.
    -Working in two batches, place the contents of one of the baking sheets of roasted vegetables into a blender along with 2 cups of chicken broth. Blend until smooth and creamed. Place the creamed vegetables into a large stockpot. Repeat the process with the second baking sheet of roasted vegetables and the remaining chicken broth.
    -Bring the creamed vegetables to a low simmer and season with additional salt and pepper if needed.
    -Continue to simmer for about 5 minutes and then stir in the nutmeg, butter, milk, and apple cider vinegar to finish and to brighten the flavors.
    -Garnish with cooked, peeled, and deveined shrimp if desired.
    -Serve hot.
    ______________________________________________________________________________________________

    Spread the vegetables in a single layer onto foil-lined baking sheets. I like to line my baking sheets with aluminum foil to make cleaning up easier. Roast the vegetables in a preheated oven for 20-25 minutes, rotating the baking sheets halfway through the roasting process. Blend the vegetables along with chicken broth until smooth.

    Transfer the creamed vegetables to a stockpot and season with nutmeg and additional salt and pepper if needed.

    Bring the soup to a low simmer and stir in the butter, milk, and a splash of apple cider vinegar to brighten the flavors. *Note - don't be afraid of the little bit of butter that is used in this recipe. It won't add that many calories (since 2 tablespoons isn't a lot for 8-10 cups of soup), and it will act as a flavor carrier and will allow the silky smooth flavor of this soup to linger on your tongue.

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    Reader Interactions

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    1. Kellie Hemmerly says

      January 07, 2015 at 9:00 pm

      I've been craving soup like crazy lately, this is perfect timing. I have everything to make it right now too!

      Reply
    2. Angela {Mind Over Batter} says

      January 07, 2015 at 3:01 am

      I am a veggie roasting machine straight through spring. It's my favorite way to eat veggies. I love that you roasted these veggies (my favorites, by the way) before blending them into this gorgeously thick soup! And I'd sooo add the shrimp on top.

      Reply
    3. Lauren says

      January 06, 2015 at 7:28 pm

      This looks so elegant! I bet roasting the vegetables gives this soup an amazing flavor. Nice!

      Reply
    4. Angie Barrett says

      January 06, 2015 at 4:12 pm

      Renee, this looks delish! I love shrimp and I just bet those flavors are fantastic together!

      Reply
    5. Heather Schmitt-Gonzalez says

      January 06, 2015 at 2:50 pm

      I'm not a huge fan of pureed vegetable soups - but I'm a sucker for roasted vegetables (especially broccoli), so I'd eat a bowl of this in a heartbeat!

      Reply
    6. Susan says

      January 06, 2015 at 1:07 pm

      I just can't get over the color of this soup. It's so vibrant and I bet the depth of flavor from roasting the vegetables first really comes out.

      Reply
    7. Isabelle @ Crumb says

      January 06, 2015 at 4:06 am

      This soup looks gor-geeee-ous! I love the idea of roasting the vegetables before blending... it's my favourite way to prepare Brussels sprouts right now. 🙂

      Reply
    8. Ashley @ Wishes and Dishes says

      January 05, 2015 at 9:36 pm

      I am a big fan of shrimp so I will definitely be adding it to the top! I think the colors of this soup and the shrimp look great too.

      Reply
    9. Back for Seconds says

      January 05, 2015 at 9:22 pm

      This really sounds amazing!

      Reply
    10. Betsy @ Desserts Required says

      January 06, 2015 at 1:41 am

      I am in LOVE with this soup. The roasted veggies are right up my alley and nothing beats a piping bowl of thick soup. The shrimp are just like the icing on the cake....minus a few calories!

      Reply
    11. Cookin' Canuck says

      January 05, 2015 at 5:24 pm

      Roasted vegetables are great at any time, but in a soup is even better. What a wonderful, comforting dish, Renee!

      Reply
    12. Brenda@SugarFreeMom says

      January 05, 2015 at 9:11 pm

      Love roasting veggies and this soup look so creamy!

      Reply
    13. The Food Hunter says

      January 05, 2015 at 2:49 pm

      this sounds wonderful

      Reply
    14. Martha @ A Family Feast says

      January 05, 2015 at 6:47 pm

      Oh wow - roasting the vegetables must give this soup incredible flavor! Looks delicious!

      Reply
    15. Katerina @ Diethood says

      January 05, 2015 at 5:12 pm

      No joke, I would slurp up that entire pot. YUM!

      Reply
    16. Kim (Feed Me, Seymour) says

      January 05, 2015 at 1:46 pm

      This is most certainly a soup I will eat all the time!

      Reply
    17. Serena Bakes Simply From Scratch says

      January 05, 2015 at 4:03 am

      Love all the veggies in this! Love it!

      Reply
    18. Cindys Recipes and Writings says

      January 04, 2015 at 9:56 pm

      I love all those veggies together in this soup!

      Reply
    19. Ala says

      January 05, 2015 at 3:42 am

      WOW and yay--I just saved this, Renee! I just love love love how many veggies go into this wonderful soup. It reminds me of the broccoli soup I wanted to recreate from California Chicken Cafe. Thanks for sharing this, and have a wonderful new year!

      Reply
    20. Bobbi Burleson says

      January 04, 2015 at 8:41 pm

      This is full of all of my favorite veggies, then you add shrimp? Oh yes, I need this!!

      Reply
    21. Val Cathell Clark says

      January 04, 2015 at 10:28 pm

      Any time I can have a CREAMED soup and not feel guilty, I'm all over it! What a beautiful recipe that's loaded with healthy goodness!

      Reply
    22. Christie Daruwalla says

      January 04, 2015 at 9:31 pm

      I love that you roasted the veggies to make a soup. It always adds great flavor. I need to try this soup ASAP

      Reply
    23. Shaina Wizov says

      January 04, 2015 at 9:23 pm

      Ohh Renee I would love to eat a huge bowl of this right now! It sounds so yummy! I'll take the shrimp on top too 🙂

      Reply
    24. Katie says

      January 04, 2015 at 2:09 pm

      Oh my - this soup looks so creamy and wonderful! Love the color!

      Reply
    25. Renee says

      January 04, 2015 at 11:57 am

      Just yesterday I was thinking about how it's been too long since I've had vegetable soup and now I see this. I'm craving it already.

      Reply
    26. Pam says

      January 04, 2015 at 4:19 pm

      I love soup and this looks incredible - must try

      Reply

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