Creamy Roasted Vegetable Soup

Image of Anita Schecter
Rated 4.5 based on 2 customer reviews
Creamy Roasted Vegetable Soup
Creamy Roasted Vegetable Soup


For best results, we recommend using:


Mealthy Tip

For a dairy-free version, make a few substitutions: swap the butter for olive oil, use unsweetened almond milk in place of the milk and omit the Parmesan cheese. As an alternative, purée the cooked soup with 1/2 cup silken tofu for added creaminess without adding dairy.

Nutrition Facts

Per Serving: 123 calories; 4g fat; 17.8g carbohydrates; 5g protein; 5mg cholesterol; 330mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 123 Calories from Fat37
% Daily Value*
Total Fat 4g 6%
Saturated Fat2g 8%
Trans Fat0.0g
Polyunsaturated Fat0.5g
Monounsaturated Fat1.9g
Cholesterol 5mg 2%
Sodium 330mg 14%
Total Carbohydrate 17.8g 6%
Dietary Fiber2g 10%
Protein 5g
Vitamin A59% Vitamin C26%
Calcium4% Iron6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

This is a good vegetable soup, but I think I could add some leeks and mushrooms and feel even more satisfied with it. As it is, very solid with good flavor.

Image of Laura Griffin

Laura Griffin says:

I've always loved vegetable soup, but this creamy version with roasted vegetables gives me life! I love the flavors that come out when the vegetables are roasted. This soup is really easy to make, and it's so delicious!