Roasted Vegetable Bisque (Vegan, Paleo) Recipe

Introduction

This Roasted Vegetable Bisque is a warm, comforting soup that highlights the natural sweetness of roasted veggies. Perfect for a cozy meal, it’s both vegan and paleo-friendly, making it a nourishing choice for many diets.

Ingredients

• 8 cups mixed vegetables (zucchini, squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic)
• 1 tablespoon avocado oil
• 4 cups vegetable broth
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried chives (or herbs of choice)
• 2 tablespoons Kite Hill Chive Cream Cheese (or cream cheese substitute)

Instructions

1. Step 1: Preheat your oven to 450°F (230°C) and line a rimmed baking sheet with parchment paper.
2. Step 2: Peel and chop all vegetables into similar sizes for even roasting. Combine about 8 cups of vegetables including half a large red onion, one large zucchini, one large yellow squash, two carrots, one parsnip, half a yellow beet, and two cups of frozen butternut squash.
3. Step 3: Toss the chopped vegetables with 1 tablespoon of avocado oil, making sure they are lightly coated.
4. Step 4: Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 30 minutes.
5. Step 5: Carefully transfer the hot roasted vegetables to a blender. Add 4 cups of vegetable broth and blend until smooth.
6. Step 6: Add 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon dried chives, and 2 tablespoons of Kite Hill Chive Cream Cheese to the blender. Blend again until you have a creamy, smooth bisque.
7. Step 7: Serve warm, optionally stirring in a little extra cream cheese for richness.

Tips & Variations

• Use fresh herbs like thyme or rosemary in place of dried chives for a different flavor profile.
• Substitute Kite Hill Chive Cream Cheese with any vegan cream cheese or omit for a lighter soup.
• For added depth, sprinkle a pinch of smoked paprika or cayenne pepper before blending.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. You can also freeze the bisque for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this bisque?

Yes, feel free to swap in any of your favorite roasting vegetables like bell peppers, tomatoes, or cauliflower to suit your taste.

Is this recipe suitable for gluten-free diets?

Absolutely. All ingredients are naturally gluten-free, making this bisque safe for gluten-free diets.

Roasted Vegetable Bisque (Vegan, Paleo) Recipe

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4.8 from 149 reviews

This Roasted Vegetable Bisque is a comforting, creamy vegan and paleo-friendly soup made by roasting a medley of fresh vegetables to bring out their natural sweetness, then blending them with vegetable broth and chive cream cheese for a velvety texture and bright herbaceous flavor. Perfect as a nourishing lunch or light dinner, this bisque is both hearty and healthy.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 8 cups mixed vegetables (zucchini, yellow squash, sweet potato, carrots, parsnips, butternut squash, onion, garlic) – chopped to similar sizes, peeled if needed
• 1 tablespoon avocado oil

Liquid and Seasonings

• 4 cups vegetable broth
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried chives (or herbs of choice)

Cream Cheese

• 2 tablespoons Kite Hill Chive Cream Cheese (or cream cheese substitute)

Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper to prevent sticking and easy cleanup.
2. Prepare Vegetables: Chop all the vegetables into similar-sized pieces to ensure even roasting. Peel them if necessary. For example, use about 1/2 large red onion, 1 large zucchini, 1 large yellow squash, 2 carrots, 1 parsnip, 1/2 yellow beet, and 2 cups frozen butternut squash.
3. Toss with Oil: In a large bowl, toss the chopped vegetables with 1 tablespoon of avocado oil until they are lightly and evenly coated. This will help them roast nicely and develop caramelized flavors.
4. Roast Vegetables: Spread the oiled vegetables evenly on the prepared baking sheet. Roast in the preheated oven at 450°F for 30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
5. Blend Soup: Carefully transfer the hot roasted vegetables to a blender. Add 4 cups of vegetable broth. Blend until very smooth to create a creamy bisque base. Use caution as the hot mixture can create pressure inside the blender.
6. Season and Add Cream Cheese: Add 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon dried chives, and 2 tablespoons of Kite Hill Chive Cream Cheese to the blender. Blend again until fully incorporated and smooth.
7. Serve: Pour the bisque into bowls and optionally garnish with additional cream cheese or fresh herbs. Serve warm as a comforting and nutritious meal.

Notes

• You can substitute Kite Hill Chive Cream Cheese with any vegan cream cheese or a dairy-free substitute of your choice.
• Roasting time may vary depending on your oven and vegetable size; ensure vegetables are soft and caramelized before blending.
• If the soup is too thick after blending, add more vegetable broth to reach desired consistency.
• This bisque stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
• Ensure to blend hot ingredients carefully to avoid steam buildup in your blender lid.

Keywords: vegan bisque, roasted vegetable soup, paleo soup, dairy-free soup, healthy vegan recipes