Roasted Root Vegetable Soup

If you’re like me, and you’re fully embracing soup season right now, I have the perfect recipe for you. My Roasted Root Vegetable Soup is packed with 10 cups of nutrient-dense root veggies and is perfect for cozy fall dinners. Roasting the vegetables before adding them to the soup gives them so much extra flavor and makes the texture velvety smooth. Serve this hearty vegan soup with crusty bread or a fresh salad.

We’ve been having really nice fall weather lately, which simultaneously makes me want to be outside enjoying it, while also being inside, covered with cozy blankets and a good book in hand. I’ve also been craving hearty meals that make me feel warm on the inside and happy and healthy on the outside. This Roasted Root Vegetable Soup is one of my favorites, and I make it often during this time of year. Serve it with a side of crusty bread for a cozy vegetarian meal that can be enjoyed for both lunch and dinner.

*This post was originally published on January 5, 2015.  I am re-publishing it today with new photos and a few tweaks to the recipe to make it even better than it was before.

Why You’ll Love This Hearty Vegetable Soup

• Cozy and filling – All soups are cozy and filling, but I’m especially fond of pureed soups. There’s so much flavor in each bite, and they’re great to enjoy with crusty bread.  Although this is a vegetable-based soup, it is packed with fiber, which makes it really filling.  Feel free to add some toasted chickpeas on top for extra protein.
• Packed with nutrients – Root vegetables are so good for you, and this soup happens to be filled with lots of them. Root vegetables are packed with vitamins A, B, and C, as well as iron, calcium, fiber, and magnesium.
• Easy to make – This soup takes a little time to cook because it’s important that the root vegetables are nicely roasted, but it is certainly not hard to make. The oven and the blender do most of the work, and you may even be able to find frozen or pre-diced root vegetables sold at your local grocery store.

What Is A Root Vegetable?

Root vegetables are vegetables that are actually the “root” of the plant, which means that they grow underground rather than on top of the soil. The actual vegetable part is probably more commonly eaten, but the leaves of some root veggies can be just as edible and delicious! For example, pesto can be made using carrot leaves, and beet greens are great sautéed in some oil with salt and pepper.

You might be more familiar with carrots, sweet potatoes, and beets, but many more root vegetables exist, including ginger, onion, parsnips, rutabaga, water chestnuts, cassava, and celeriac. Sweet potatoes, carrots, and beets are the sweetest of the root vegetables, whereas rutabaga, turnips, and parsnips can have a bit of a bite. Roasting them brings out their sweeter side, making them perfect for this soup recipe.

Roasted Root Vegetable Soup Recipe Ingredients

• Root Vegetables – I like to use a few different kinds of root vegetables for this soup, but you are welcome to pick and choose which ones you prefer.  I used a mixture of parsnips, carrots, sweet potatoes, rutabaga, and turnips.  I like to use fresh when I can, but I have seen a frozen mix of root veggies at Walmart that would also work for this soup recipe.
• Garlic + Onion – Fresh garlic and onion are a must for all soup recipes, in my opinion.  They are two simple ingredients that add lots of flavor to the base of this recipe.
• Herbs – I like to add some fresh or dried rosemary, thyme, and parsley. They help add fresh flavor and go so well with all the root vegetables.
• Vegetable Broth – I use a vegetable broth concentrate that I add to water, but any vegetable broth or stock will work. You can also use water if you prefer, but you might need to adjust the seasonings a bit. If not vegetarian, feel free to use chicken broth.

How To Make Roasted Root Vegetable Soup

1. Preheat oven to 450 degrees F. Peel all root vegetables and then dice them up into small, bite-sized pieces. It’s important to make them all about the same size so they have an even roasting time. Drizzle with 3 Tablespoons olive oil and add 1 teaspoon salt and 1/2 teaspoon black pepper. Use your hands to toss the vegetables with the oil, salt, and pepper until they are all fully coated. Place in the pre-heated oven and roast until the vegetables are fork-tender and starting to caramelize, about 50-60 minutes, flipping once, halfway through.  Remove from the oven and set aside.
2. Heat a large soup pot over medium heat and add in 1-2 teaspoons olive oil and the diced onion, along with a pinch of salt. Mix and cook until the onion has softened, about 3 minutes. Next, add in the minced garlic, thyme, and rosemary. Cook for another 1-2 minutes, until fragrant.
3. Add the roasted root vegetables to the pot and stir everything together well. Pour in the vegetable broth and bring the soup to a low simmer.  Once simmering, turn the heat off. You can either use an immersion blender right in the soup pot or add everything to a blender or food processor and blend until completely smooth.  Remember that the soup is hot, so make sure to be careful, whichever method you use.  The soup can also be blended in batches, if needed.
4. Pour the blended soup back into the pot, re-heat if needed, and then serve.  I like to enjoy this root vegetable soup with a side of crackers, bread, or salad. Top with toasted pumpkin seeds and fresh parsley, if desired.  Soup can be refrigerated for up to 5 days and frozen for up to 3 months.

Recipe Frequently Asked Questions

• This recipe is already gluten-free and vegan.
• Can different vegetables be used? Yes, you are welcome to change up the types of vegetables used if you wish.  If you want to keep it a root vegetable soup, make sure you only add root veggies.
• Is this soup freezer-friendly? Yes, you can absolutely freeze this soup. Allow the soup to cool completely, then store it in a freezer-friendly container for up to 3 months.
• How long do leftovers last?  If stored in an air-tight container in the refrigerator, leftovers should last for about 4-5 days—reheat in a pot on the stovetop or in the microwave.
• How should this soup be served?  Roasted root vegetable soup can be served by itself or with a side of bread, crackers, or salad. I like to garnish my soup with some fresh herbs and something crunchy, like pumpkin seeds.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Vegetarian Soup Recipes?

Vegan Chickpea Noodle Soup

Cheesy Zucchini Soup

Lemony White Bean Soup with Quinoa

Quick and Easy Vegetarian Lentil Soup

Smoky Vegetarian Split Pea Soup

Roasted Root Vegetable Soup

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4.8 from 6 reviews

• Author: She Likes Food
• Total Time: 1 hour 40 minutes
• Yield: 6
• Diet: Vegan

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Description

If you’re like me, and you are fully embracing soup season right now, I have the perfect recipe for you.  My Roasted Root Vegetable Soup is packed with 10 cups of nutrient dense root veggies and it is perfect for cozy fall dinners. Roasting the vegetables before adding them to the soup gives them so much extra flavor, and makes the texture velvety smooth. Serve this hearty vegan soup with crusty bread or a fresh salad.

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Ingredients

Scale 1x2x3x

• 1 small yellow onion, diced
• 3-4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 10-12 cups vegetable stock, depending on how thick you want the soup to be

Roasted Root Veggies

• 10 cups peeled and diced root vegetables, you can use a combination of your favorite*
• 3 tablespoons olive oil, or oil of choice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Pre-heat oven to 450 degrees Fahrenheit.  Peel all root vegetables and then dice them up into small, bite sized pieces.  It’s important to make them all about the same size so they have an even roasting time.  Drizzle with 3 tablespoons olive oil and add 1 teaspoon salt and 1/2 teaspoon black pepper.  Use your hands to toss the vegetables with the oil and salt and pepper until they are all fully coated.  Place in the pre-heated oven and roast until vegetables are fork tender and starting to caramelize, about 50-60 mins, flipping once, halfway through.  Remove from the oven and set aside.
2. Heat a large soup pot over medium heat and add in 1-2 teaspoons olive oil and the diced onion, along with a pinch of salt.  Mix together and cook until onion has softened, about 3 minutes.  Next, add in the minced garlic, thyme and rosemary.  Cook for another 1-2 minutes, until fragrant.
3. Add the roasted root vegetables into the pot and stir everything together well.  Pour in the vegetable broth and bring the soup to a low simmer.  Once simmering, turn the heat off and  you can either use an immersion blender right in the soup pot, or you can add everything to a blender, or food processor, and blend until completely smooth.  Remember that the soup is hot, so make sure to be careful, whichever method you use.  The soup can also be blended in batches, if needed.
4. Pour the blended soup back into the pot, re-heat if needed, and then serve.  I like to enjoy this root vegetable soup with a side of crackers, bread or salad.  Top with toasted pumpkin seeds and fresh parsley, if desired.  Soup can be refrigerated for up to 5 days and frozen for up to 3 months.

Notes

*I used a combination of sweet potato, carrot, rutabaga, parsnips and turnips.

Adapted from the Barefoot Contessa

• Prep Time: 20 mins
• Cook Time: 80 mins
• Category: Soup, Gluten Free
• Method: Stovetop, Oven
• Cuisine: American