Print

Creamy Roasted Vegetable Bisque

creamy roasted vegetable bisque - featured image
Print Recipe

A cozy, creamy bisque made by roasting vegetables to bring out their natural sweetness, then blending them into a smooth, velvety soup with a touch of cream.

Ingredients

Scale
  • 2 medium carrots, peeled and chopped
  • 1 large red bell pepper, seeded and quartered
  • 1 medium zucchini, chopped
  • 1 medium onion, quartered
  • 3 cloves garlic, unpeeled
  • 1 cup butternut squash, peeled and cubed (optional)
  • 4 cups vegetable broth (homemade or low-sodium store-bought)
  • ½ cup heavy cream or coconut cream for a dairy-free option
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: fresh parsley or chives, toasted pumpkin seeds, drizzle of olive oil or splash of cream

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  2. Peel and chop carrots, zucchini, butternut squash, and onion into roughly 1-inch pieces. Quarter the red bell pepper. Leave garlic cloves unpeeled.
  3. Toss the vegetables with olive oil, smoked paprika, thyme, salt, and pepper until evenly coated.
  4. Spread the vegetables out on the baking sheet in a single layer. Roast for 30-35 minutes, turning halfway through, until golden with slightly charred edges.
  5. Remove the garlic cloves from their skins once cool enough to handle; they should be soft and sweet inside.
  6. Transfer the roasted vegetables and garlic to a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Cook for 10 minutes to meld flavors.
  7. Blend the soup until smooth using an immersion blender or countertop blender, aiming for a silky texture without chunks.
  8. Stir in the heavy cream or coconut cream. Heat gently for another 5 minutes without boiling to avoid curdling.
  9. Taste and adjust seasoning with more salt, pepper, or smoked paprika if desired.
  10. Serve hot, garnished with fresh herbs, toasted pumpkin seeds, or a drizzle of olive oil.

Notes

Do not overcrowd the pan when roasting to avoid steaming the vegetables. Let the soup cool slightly before blending to prevent pressure buildup. Stir in cream off the highest heat to avoid curdling. Adjust thickness by adding broth or simmering longer. For vegan version, use coconut cream and vegetable broth.

Nutrition

Keywords: creamy roasted vegetable bisque, roasted vegetable soup, creamy vegetable soup, cozy soup recipe, easy bisque, vegetarian soup, dairy-free soup option

Find it online: https://emacrave.com/creamy-roasted-vegetable-bisque-recipe-5-easy-steps-for-cozy-comfort/