Roasted Vegetable Soup : A Cozy, Creamy, Veggie-Filled Favorite

Nothing hits the spot quite like a warm bowl of soup made from scratch. This cheesy roasted vegetable soup is the ultimate cozy classic, filled with layers of rich, caramelized veggies and velvety cheesy goodness. It’s hearty enough to stand alone as a meal, loaded with seven different vegetables, yet light enough to enjoy any time of year. Whether you’re prepping your soup for the week, searching for a satisfying meatless dinner, or just trying to get more vegetables into your day, this is a must-try.

Looking for a creamy veggie soup without cream? You’re in the right place. We’re roasting the veggies for depth and sweetness, blending until smooth, and stirring in melty cheese for comfort in every bite—no cream necessary. It’s the best of all worlds: creamy, cheesy, nourishing, and 100% comforting.

Want to bulk it up with sides? Pair this soup with cheesy zucchini bread or a crisp cucumber dill salad to complete your cozy meal.

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Why You’ll Love This Roasted Veggie Soup

This isn’t your average veggie soup. Roasting brings out the rich natural sweetness of the vegetables, giving the soup an incredible depth of flavor. Each spoonful bursts with roasted garlic, soft potato, earthy carrots, vibrant peppers, and just the right touch of cheddar. Here’s why this dish has “comfort” written all over it:

• Meatless but hearty – Packed with roasted vegetables and cheesy richness
• Creamy without cream – Perfect for anyone seeking soups without cream
• Great for meal prep – A top choice if you want a big batch of soup for the week
• Totally customizable – Switch veggies, change cheeses, make it spicy or mild

If you love soups and stews vegetarian fans rave about, or if you’re building a rotation of healthy soup vegan options with cheese as your exception, this one will earn a spot in your recipe box.

Ingredients – Seven-Vegetable Soup With Cheesy Twist

This seven vegetable soup is built with everyday ingredients that shine after roasting. Here’s what you’ll need:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium zucchini
• 1 medium carrot
• 1 red onion
• 2 cloves garlic
• 1 medium potato (Yukon gold or red)
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 3 cups vegetable stock
• 1 cup shredded sharp cheddar cheese
• Optional: pinch of cayenne or chili flakes for heat

For a fun variation, you could add in a handful of baby spinach during the blending stage or stir in some cottage cheese flatbread on the side for a protein-rich dipper.

Tools You’ll Need

No fancy equipment here—just kitchen basics:

• Baking sheet
• Parchment paper (optional)
• Blender (immersion or regular)
• Large saucepan or soup pot
• Ladle and wooden spoon
• Chef’s knife and cutting board

Want more easy and accessible recipes? Browse through our easy soup recipes collection or check out vegetable casserole for more meatless comfort meals.

How to Make Cheesy Roasted Vegetable Soup

Step 1: Roast Your Veggies

Preheat your oven to 400°F (200°C). Spread chopped peppers, onion, zucchini, carrot, potato, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat.

Roast for 25–30 minutes, flipping once halfway, until the vegetables are golden and soft. Roasting enhances sweetness and intensifies the flavor.

Step 2: Blend Until Creamy

Transfer roasted veggies to a blender or use an immersion blender directly in the pot. Add the vegetable stock and blend until completely smooth. For a chunkier texture, pulse a few times and leave some bits whole.

Step 3: Add Cheese and Finish

Pour the blended soup into a large pot over medium heat. Stir in the shredded cheddar cheese until fully melted. Taste and adjust seasoning—add more salt, pepper, or chili flakes if needed.

Heat through until the soup is warm and silky.

Step 4: Serve and Savor

Ladle the soup into bowls and top with extra cheese, chopped herbs, or even cheese-stuffed mini peppers for crunch and creaminess.

Serve with a slice of mini pumpkin bread with cinnamon swirl or crispy cottage cheese chips for extra flair.

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Storage Tips – Meal Prep Friendly!

This soup is ideal for weekly meal prep and stores beautifully:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Cool completely, then freeze in single-serving containers for up to 3 months.
• Reheating: Warm gently on the stovetop, adding a splash of water or stock if needed to loosen.

Looking for more prep-worthy dishes? Try our make-ahead breakfast bowls or high-protein pumpkin cottage cheese pancakes to stay fueled all week.

Variations to Try

Make this roasted veggie soup creamy in different ways depending on your mood:

• Add parmesan or a swirl of goat cheese instead of cheddar
• Stir in a handful of white beans for protein and fiber
• Mix in a spoonful of harissa or curry paste for a global twist
• Blend in roasted tomatoes for brightness and depth

You can even stir in leftovers like roasted sweet potatoes, sautéed kale, or top with crispy chickpeas for crunch.

What Makes This a Healthy Soup (Even with Cheese)?

Cheese gets a bad rap, but in moderation—and paired with fiber-rich vegetables—it can absolutely be part of a healthy diet. Here’s why this soup fits in the healthy soup vegan adjacent category:

• Loaded with fiber from zucchini, carrots, potatoes, and peppers
• Packed with antioxidants from garlic, onion, and spices
• Uses olive oil instead of butter or heavy cream
• Easy to make gluten-free
• Vegetarian and full of satisfying, plant-based energy

You can also easily swap in vegan cheese if you’re dairy-free. For more vegetarian soup recipes, check out our creamy mushroom soup or spicy lentil tortilla soup.

Pairing Ideas for a Full Meatless Meal

This soup shines solo, but here’s how to round it out for a full veggie-filled dinner:

• Garlic herb jalapeño cheddar beer bread – bold, cheesy, and perfect for dunking
• Cucumber shrimp salad – light and protein-rich
• Cream cheese pumpkin bread – sweet and savory harmony
• Pumpkin truffles for dessert – because balance

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Common Questions (And Honest Answers)

Can I make this soup without cheese?
Yes! Skip the cheese and add a splash of plant-based milk or cashew cream for a dairy-free creamy texture. You’ll still love the deep roasted veggie flavor.

Can I use frozen vegetables?
Frozen veggies work in a pinch, but roasting fresh gives you the best flavor. If using frozen, sauté instead of roast for quicker prep.

What cheese works best?
Sharp cheddar gives the most flavor, but you can use Monterey Jack, mozzarella, or even a vegan alternative.

Is this good for kids?
Absolutely. It’s naturally sweet from the roasted carrots and peppers. Blend smooth for picky eaters!

Can I double the recipe?
Yes—and you should! This soup freezes beautifully and tastes even better the next day.

Why This Soup Belongs on Your Menu This Week

In a world full of processed meals and flavorless “healthy” recipes, this cheesy roasted vegetable soup reminds us how satisfying real food can be. It’s creamy without cream, filling without meat, and easy enough for busy weeknights.

Whether you’re planning soup for the week, cooking for your family, or simply craving something comforting but nutritious, this recipe is a keeper. It checks all the boxes: veggie soup creamy, hearty, wholesome, and 100% delicious.

Want more cozy bowls to rotate in your meal plan? You might love our:

• Ground beef vegetable soup – for a protein-packed classic
• Pumpkin chicken chili – smoky and slightly sweet
• Creamy marry me chickpeas – plant-based perfection

And if you love this one, don’t forget to pin it, print it, and share it. It’s comfort food that happens to be good for you—and good for sharing.

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