When the weather cools and you’re craving something warm, nourishing, and full of flavor, this Roasted Root Vegetable Soup is the perfect choice. With a medley of earthy root vegetables caramelized to perfection and blended into a velvety soup, it’s a recipe that celebrates the best of seasonal produce.
Naturally vegan, gluten-free, and packed with nutrients, this soup is versatile enough for a weeknight dinner or a holiday starter. Its rich flavors and creamy texture will make it a staple in your kitchen.
Why You’ll Love This Recipe
- Deep, Roasted Flavor: Roasting the vegetables enhances their natural sweetness and adds a touch of smokiness.
- Wholesome and Nutritious: Loaded with vitamins, fiber, and antioxidants from a variety of root vegetables.
- Simple and Versatile: Easy to customize with your favorite vegetables and spices.
- Perfect for Meal Prep: Stores and reheats beautifully, making it a great make-ahead dish.
Ingredients
Here’s what you’ll need to create this hearty, flavorful soup:
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 medium sweet potato, peeled and cubed
- 1 medium turnip or rutabaga, peeled and cubed
- 1 medium onion, cut into wedges
- 3 garlic cloves, peeled
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin (optional, for warmth)
- Salt and pepper, to taste
- 1/2 cup coconut milk or heavy cream (optional, for creaminess)
- Juice of 1/2 lemon (optional, for brightness)
- Optional garnish: fresh parsley, croutons, or a drizzle of olive oil
Kitchen Equipment
You’ll need the following tools to make this recipe:
- Baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Directions
1. Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the carrots, parsnips, sweet potato, turnip, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and golden brown.
2. Simmer the Soup Base
- In a large pot, heat a splash of olive oil over medium heat. Add the roasted vegetables, vegetable broth, thyme, smoked paprika, and cumin (if using). Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 10–15 minutes to allow the flavors to meld.
3. Blend to Creamy Perfection
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy, then return it to the pot.
- Stir in the coconut milk or heavy cream, if using, and adjust the seasoning with salt, pepper, and lemon juice.
4. Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley, crunchy croutons, or a drizzle of olive oil for a finishing touch.
Tips for Success
- Mix It Up: Use any combination of root vegetables, such as beets, celery root, or golden potatoes, to create different flavor profiles.
- Add Protein: Stir in cooked lentils, chickpeas, or shredded chicken for a heartier meal.
- Flavor Boost: Add a splash of balsamic vinegar or a pinch of cayenne pepper for extra depth.
- Make It Rustic: For a chunkier texture, blend only half of the soup and leave some roasted vegetables intact.
Storing & Reheating
- Refrigeration: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if the soup has thickened.
Serving Suggestions
This soup is perfect on its own or paired with these sides:
- Bread: Serve with crusty sourdough, warm naan, or garlic bread for dipping.
- Salad: A simple green salad with a tangy vinaigrette balances the earthy flavors of the soup.
- Drinks: Pair with a crisp white wine, a light lager, or a mug of herbal tea.
FAQ
Can I use frozen vegetables?
While fresh vegetables give the best flavor and texture, frozen root vegetables can be used in a pinch. Thaw and roast them as directed.
Is this soup vegan?
Yes! This recipe is naturally vegan if you use coconut milk or skip the cream.
Can I make this in a slow cooker?
Yes! Roast the vegetables first, then transfer them to a slow cooker with the broth and spices. Cook on low for 4–6 hours, blend, and add the cream at the end.
How do I thin the soup if it’s too thick?
Add more vegetable broth or water a little at a time until you reach your desired consistency.
A Bowl Full of Comfort
This Roasted Root Vegetable Soup is the perfect way to enjoy the natural sweetness and earthy flavors of root vegetables. Whether you’re savoring it on a chilly evening or serving it as part of a holiday meal, this soup is sure to become a favorite.
If you try this recipe, we’d love to hear about it! Share your experience in the comments below, and don’t forget to share it with friends and subscribe to our blog for more cozy, delicious recipes. 🍠🥕✨