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!
*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).
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.
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.
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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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Kellie Hemmerly says
I've been craving soup like crazy lately, this is perfect timing. I have everything to make it right now too!
Angela {Mind Over Batter} says
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.
Lauren says
This looks so elegant! I bet roasting the vegetables gives this soup an amazing flavor. Nice!
Angie Barrett says
Renee, this looks delish! I love shrimp and I just bet those flavors are fantastic together!
Heather Schmitt-Gonzalez says
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!
Susan says
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.
Isabelle @ Crumb says
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. 🙂
Ashley @ Wishes and Dishes says
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.
Back for Seconds says
This really sounds amazing!
Betsy @ Desserts Required says
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!
Cookin' Canuck says
Roasted vegetables are great at any time, but in a soup is even better. What a wonderful, comforting dish, Renee!
Brenda@SugarFreeMom says
Love roasting veggies and this soup look so creamy!
The Food Hunter says
this sounds wonderful
Martha @ A Family Feast says
Oh wow - roasting the vegetables must give this soup incredible flavor! Looks delicious!
Katerina @ Diethood says
No joke, I would slurp up that entire pot. YUM!
Kim (Feed Me, Seymour) says
This is most certainly a soup I will eat all the time!
Serena Bakes Simply From Scratch says
Love all the veggies in this! Love it!
Ala says
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!
Bobbi Burleson says
This is full of all of my favorite veggies, then you add shrimp? Oh yes, I need this!!
Val Cathell Clark says
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!
Cindys Recipes and Writings says
I love all those veggies together in this soup!
Christie Daruwalla says
I love that you roasted the veggies to make a soup. It always adds great flavor. I need to try this soup ASAP
Shaina Wizov says
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 🙂
Katie says
Oh my - this soup looks so creamy and wonderful! Love the color!
Pam says
I love soup and this looks incredible - must try
Renee says
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.