Creamy Roasted Vegetable Soup


  • Makes6 servings

A satisfying supper, served with whole-grain bread and cheese. Leftovers freeze well.


  • 2 tbsp canola oil

  • 1 onion, chopped

  • 1 pan Roasted Roots

  • 6 cups chicken broth, or vegetable broth

  • 1 bay leaf

  • 1 tsp dried thyme, crumbled

  • 1/4 to 1/2 tsp cayenne pepper

  • 1 cup milk, or cream

  • grated orange zest, of 1/2 an orange

  • salt

  • black pepper


  • Heat oil in a large pot at medium low. Add onions and cook 5 minutes or until tender and fragrant.

  • Add roasted vegetables, stock, bay leaf, thyme and cayenne. Bring to a boil. Reduce and simmer, covered, for 20 minutes or until vegetables are very soft.

  • Remove bay leaf. Using an immersion blender, food processor or even a potato masher, purée soup. Stir in milk or cream and orange zest.

  • Reheat at medium, turning the heat off once the soup is hot throughout but not boiling.

This article was originally published on Oct 01, 2006

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.