Creamy Roasted Vegetable Soup Recipe

Fresh and Healthy.


  • 2 leeks (sliced, white and light green parts)
  • 1 head cauliflower (chopped into small florets, 4 cups / 634 grams)
  • 1 red bell pepper (sliced, 1 cup/98 grams)
  • 1 sweet potato (large, cubed, 1 and 1/2 cups)
  • 6 cloves garlic
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 and 1/2 cups vegetable broth
  • 2 teaspoons dried thyme
  • 1/4 cup extra-virgin olive oil


  • Preheat the KitchenAid® Dual Fuel Convection Slide-In Range to 425° F.
  • Place the sliced leeks in a large bowl filled with water. Allow the sliced leeks to soak for 5 minutes to remove all dirt. Drain the leeks and rinse them with fresh water.
  • Place the cauliflower, red bell pepper, sweet potatoes, leeks and garlic on a baking sheet. Gently toss them with olive oil, salt, and pepper.
  • Roast the vegetables in the oven for 40 minutes, until the vegetables are soft.
  • Once the vegetables are soft, spoon the vegetables into the KitchenAid® Pro Line® Series Blender along with the vegetable broth and dried thyme. Blend the soup on high for 3 minutes. Remove the lid and add the olive oil. Blend on medium speed for another minute.
  • Serve the soup warm with an extra drizzle of olive oil (optional).
  • Refrigerate the soup in an airtight container for 4 days or in the freezer for 3 months.

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