Go Back
Easy Plant Based, Dairy Free Roasted Vegetable Soup

Easy Plant Based Dairy Free Roasted Vegetable Soup

This is the easiest plant based dairy free raosted vegetable soup you will ever make! Throw in whatever vegetables you have in the fridge, roast to lock in more flavor and serve in a big bowl with crusty bread.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Soup


  • 5 cups chopped vegetables
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of choice (I used coconut)
  • nutritional yeast
  • sage/thyme optional


  • Preheat your oven to 400 degrees.
  • Place your chopped veggies on a large baking sheet.
  • Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
  • Bake in the oven for about 30 minutes until the veggies are nicely roasted.
  • Remove from the oven and pour into a large sauce pot.
  • Pour in your milk of choice, covering the top of the veggies.
  • Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
  • Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
  • Serve with crusty warm bread or top with pasta (the boy's fave).
Keyword dairy free, plant based, soup, vegan