Roasted Vegetable Bisque (Vegan, Paleo) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
