There’s nothing like a steaming bowl of roasted vegetable soup to wrap you in warmth when the weather turns chilly. I’ll never forget the first time I tried Outback Steakhouse’s version—creamy, rich, and packed with flavor, it became my go-to comfort food. After a few too many takeout orders (oops!), I decided to recreate it at home. This recipe nails that velvety texture, with tender potatoes and just the right hint of spice. Whether you’re curled up on the couch or need something hearty after a long day, this soup feels like a hug in a bowl. Trust me, once you taste it, you’ll be hooked.

Why You’ll Love This Roasted Vegetable Soup

This isn’t just any soup—it’s the kind of recipe you’ll keep coming back to, and here’s why:

Creamy without the fuss: No fancy techniques here—just a quick mash of tender potatoes for that luscious texture.
Weeknight magic: Ready in under 40 minutes, even when you’re exhausted (we’ve all been there).
Vegetarian-friendly: Swap the chicken broth for veggie broth, and it’s just as delicious.
Leftover hero: Tastes even better the next day—if it lasts that long!

Ingredients for Roasted Vegetable Soup

Grab these simple ingredients—I bet you have most of them already! The magic happens when they all come together:

4 large russet potatoes, peeled and diced (trust me, peeling is worth it for that silky texture)
1 medium onion, chopped (yellow or white—whatever’s in your pantry)
3 cloves garlic, minced (fresh is best, but hey, 1 tsp pre-minced works in a pinch)
4 cups broth: chicken for richness or vegetable to keep it vegetarian
1 cup heavy cream (this is where the “comfort” in comfort food comes from!)
1/2 cup shredded cheddar cheese, packed (sharp cheddar melts like a dream)
2 tbsp butter (salted or unsalted—just adjust the salt later)
Spices: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika (smoked paprika adds a fun twist!)
Chopped green onions for that fresh, colorful finish

See? Nothing fussy—just good, honest ingredients ready to transform into something amazing.

Equipment You’ll Need

You don’t need fancy gadgets—just these basics:

Large pot (at least 5 quarts to prevent bubbly messes)
Potato masher (or a fork if you’re in survival mode)
Measuring cups and spoons (eyeballing the cream never ends well)
Wooden spoon for stirring (metal scratches pots—learned that the hard way)

How to Make Roasted Vegetable Soup

Ready to transform those simple ingredients into pure comfort? Follow these steps—I’ve made this soup dozens of times, and these little tricks make all the difference.

Sauté the Aromatics

First, melt your butter in that big pot over medium heat—too hot, and it’ll brown too fast. Add the onions and garlic, and here’s my secret: stir them constantly for about 3-4 minutes until they’re soft and smell amazing. You want them translucent, not golden (burnt garlic is bitter, and we don’t have time for that!). If the onions start sizzling aggressively, lower the heat. This step builds the flavor foundation, so don’t rush it.

Cook the Potatoes

Now, toss in those diced potatoes—they’ll clatter satisfyingly into the pot. Pour in the broth (it should just cover the potatoes), then add the salt, pepper, and paprika. Crank the heat to high until it boils (about 5 minutes), then immediately reduce to a gentle simmer for 20 minutes. Cover the pot, but leave it slightly ajar so steam escapes. Poke a potato with a fork at the 15-minute mark—they’re ready when they yield easily but aren’t mushy.

Blend and Cream

Time for the fun part! Grab your potato masher and gently crush about half the potatoes right in the pot. Don’t overdo it—you want a mix of creamy and chunky textures. Now, slowly stir in the heavy cream (this prevents curdling). Sprinkle the cheese in batches, stirring until it melts into silky ribbons. Taste here—sometimes I add an extra pinch of salt or paprika. The soup should coat the back of a spoon thickly but still pour easily.

Garnish and Serve

Ladle the soup into bowls while it’s piping hot. Top with a handful of green onions for freshness, or go wild with crispy bacon bits or a dollop of sour cream. Serve with crusty bread for dipping—because let’s be honest, soup is just a vehicle for bread. Leftovers? They’ll thicken in the fridge, so add a splash of broth when reheating.

Tips for Perfect Roasted Vegetable Soup

After making this soup more times than I can count, here are my foolproof tricks for getting it just right every single time:

Thin it smartly: If the soup thickens too much, whisk in warm broth—never water—for the best flavor.
Mash with restraint: Leave some potato chunks! Over-blending turns it gluey (ask me how I know).
Cheese melt magic: Add shredded cheese off the heat and stir slowly—this prevents clumping.
Spice check: Taste after adding cream—the flavors mellow, so you might need extra salt or paprika.
Acid hack: A squeeze of lemon at the end brightens all the flavors beautifully.

Variations and Substitutions

One of the best things about this soup? It’s incredibly flexible. Here are my favorite twists when I’m feeling creative or need to use what’s in my fridge:

Sweet potato swap: Replace half the russets with orange sweet potatoes for extra sweetness and vitamins (kids love this version!).
Dairy-free? Coconut milk works beautifully instead of cream, and nutritional yeast adds a cheesy flavor without dairy.
Smoky upgrade: Use smoked paprika instead of regular—it adds incredible depth, like a cozy campfire in your bowl.
Extra veggies: Toss in roasted carrots or cauliflower with the potatoes—they blend right into the creamy base.

The moral? Don’t stress about being exact. Some of my best batches came from happy accidents!

Storing and Reheating

This soup keeps like a dream! Store leftovers in an airtight container—they’ll stay fresh in the fridge for up to 3 days. When reheating, do it gently on the stove over medium-low heat with a splash of broth to loosen it up. Microwaving works in a pinch, but stir every 30 seconds to prevent that weird “skin” from forming on top. Pro tip: The flavors actually deepen overnight, making day-two soup even more delicious!

Nutrition Information

Keep in mind, nutrition facts are estimates—your results may vary based on ingredient brands or tweaks. Per serving: 320 calories, 35g carbs, and 8g protein. For precise counts, use your specific ingredients with a nutrition calculator.

Frequently Asked Questions

Can I freeze this roasted vegetable soup?
Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently—the texture might thicken, so stir in extra broth when warming. Avoid freezing if you’ve added cream already (it can separate); instead, freeze the base and stir in cream after reheating.

What’s the best dairy-free substitute for heavy cream?
Coconut milk (full-fat) works wonders for that creamy texture! For the cheese, try nutritional yeast or your favorite vegan cheddar. The soup will taste slightly different, but still rich and comforting.

How can I make it spicier?
I love adding a pinch of cayenne or red pepper flakes with the paprika! Or top each bowl with hot sauce—my husband swears by sriracha swirled in at the end.

Can I use an immersion blender instead of mashing?
Yes, but pulse carefully—two or three quick bursts max! Over-blending turns potatoes gluey. I prefer the control of a masher for that perfect rustic texture.

Why do my potatoes sometimes turn gray?
Don’t panic! It’s just oxidation. To prevent it, submerge peeled potatoes in cold water until ready to use, or add a splash of lemon juice to the soup. The color won’t affect the taste one bit.

Share Your Feedback

Did this soup hit the spot for you? I’d love to hear how it turned out—drop me a note below with your favorite twists or topping ideas!