If you’re craving a cozy, nourishing bowl of comfort that celebrates the best flavors of the colder months, this Roasted Winter Vegetable Soup Recipe is exactly what you need. It’s a creamy delight bursting with the natural sweetness of roasted carrots, parsnips, butternut squash, and sweet potatoes, all mingling with fragrant herbs in a luscious broth. Each spoonful wraps you in warmth and wholesome goodness, making it a perfect go-to when you want something hearty yet refreshing.
Ingredients You’ll Need
This recipe only calls for a handful of simple, straightforward ingredients, but each plays an essential role in building incredible flavor, texture, and color. From the sweetness of roasted root vegetables to the herbal brightness of thyme and rosemary, every element works together to create a truly memorable soup.
- Carrots: Provide natural sweetness and vibrant orange color.
- Parsnips: Add a subtle earthiness and creamy texture when roasted.
- Sweet potato: Brings richness and smoothness to the soup base.
- Butternut squash: Offers a velvety texture and a hint of nutty flavor.
- Olive oil: Helps caramelize vegetables and infuses depth of flavor.
- Salt and freshly ground black pepper: Essential for seasoning and balancing the flavors.
- Onion: Adds savory depth and sweetness when sautéed.
- Garlic: Provides aromatic warmth and complexity.
- Vegetable broth: Forms the comforting liquid base without overpowering the vegetables.
- Fresh thyme and rosemary: Bring herbal brightness and a touch of piney aroma.
- Heavy cream or coconut milk (optional): Adds creaminess and a silky finish.
- Fresh parsley or chives: Perfect for a fresh, colorful garnish.
How to Make Roasted Winter Vegetable Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by peeling and chopping your carrots, parsnips, sweet potato, and butternut squash into uniform pieces. Toss them with olive oil, salt, and pepper so every bite is flavorful. Spread the veggies out in a single layer on a baking sheet and roast at 400 degrees Fahrenheit until tender and caramelized. This roasting step is key because it brings out the natural sugars, giving the soup a beautifully rich base.
Step 2: Sauté Aromatics
While the vegetables roast, heat some olive oil in a large pot and sauté the chopped onion and minced garlic until the onion turns translucent and tender. This simple step releases their sweetness and creates a savory backdrop that enhances the overall depth of the soup.
Step 3: Combine and Simmer
Add your perfectly roasted vegetables to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce to a gentle simmer. Stir in the fresh thyme and rosemary so their flavors infuse throughout the soup. Letting it simmer for about 20 minutes allows the flavors to meld beautifully, resulting in a harmonious, well-rounded taste.
Step 4: Blend Until Smooth
Using an immersion blender, puree the soup until it reaches a silky smooth consistency. If you prefer some texture, blend only half to keep a bit of chunkiness. Adding cream or coconut milk at this point gives the soup a luxurious richness that’s simply irresistible.
Step 5: Season and Serve
Taste your soup and adjust with extra salt and pepper to bring out the vibrant flavors perfectly. Serve hot, garnished with fresh parsley or chives for a pop of color and freshness that’s as inviting as it is delicious.
How to Serve Roasted Winter Vegetable Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely fresh crunch and bright green color that contrasts beautifully against the warm, golden soup. You can also try a dollop of crème fraîche or a drizzle of good quality olive oil for extra indulgence.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic rolls to soak up all the savory goodness. If you’re feeling adventurous, serve it alongside a crisp green salad tossed with a tangy vinaigrette to balance the creamy richness.
Creative Ways to Present
For an elegant presentation, ladle the soup into warmed bowls and sprinkle toasted pumpkin seeds or a crumble of feta cheese on top. Serving it in mini pumpkins or bread bowls adds festive flair and makes any meal feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
Your Roasted Winter Vegetable Soup Recipe holds up really well in the fridge. Store it in an airtight container and it will stay fresh for up to 3-4 days, making it perfect for meal prep or busy weeknights.
Freezing
This soup freezes beautifully, which means you can double the batch and keep some on hand. Just cool it completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months, making it a lifesaver for those chilly days when you want a quick, homemade meal.
Reheating
When reheating, gently warm the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of broth or water to bring it back to the perfect creamy consistency.
FAQs
Can I use other vegetables in this Roasted Winter Vegetable Soup Recipe?
Absolutely! Vegetables like turnips, celeriac, or even sweet corn can add interesting flavors and textures. Just roast them alongside the other root vegetables and adjust seasoning to taste.
Is this soup suitable for vegans?
Yes, it is! Simply replace the heavy cream with coconut milk or omit the cream entirely for a delicious vegan-friendly version that’s still creamy and satisfying.
Can I make this soup without an immersion blender?
Definitely. You can blend the soup in batches using a regular blender or food processor. Just be careful when handling hot liquids to avoid spills or burns.
Is it possible to make this recipe quicker?
While roasting adds incredible flavor, you could boil the vegetables directly in broth for a faster version. The taste won’t be quite as rich, but it’s a handy shortcut when you’re short on time.
What’s the best way to store garnishes?
Fresh herbs like parsley or chives are best stored wrapped in a damp paper towel inside a sealed container in the fridge. This keeps them fresh and vibrant for garnishing your soup later.
Final Thoughts
This Roasted Winter Vegetable Soup Recipe is a truly heartwarming dish that’s easy to make yet full of complex, satisfying flavors. Whether you’re cooking for yourself on a cozy night in or entertaining loved ones, it’s a delicious way to showcase the best ingredients winter has to offer. Give it a try, and let the comforting aromas and creamy texture become a new favorite in your recipe collection!
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Roasted Winter Vegetable Soup Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Winter Vegetable Soup is a comforting and hearty dish, packed with the natural sweetness of roasted carrots, parsnips, sweet potato, and butternut squash. Enhanced with aromatic herbs and a touch of cream or coconut milk, it’s perfect for chilly days and is both nourishing and flavorful.
Ingredients
Roasted Vegetables
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 medium butternut squash, peeled and chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Soup Base
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
Finishing Touches
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh parsley or chives, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get ready for roasting the vegetables, which brings out their natural sweetness and depth of flavor.
- Prepare and Toss Vegetables: In a large mixing bowl, combine the peeled and chopped carrots, parsnips, sweet potato, and butternut squash. Drizzle with olive oil and season with salt and freshly ground black pepper. Toss well to coat all pieces evenly.
- Roast the Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization, until they are tender and slightly browned.
- Sauté Aromatics: While the vegetables roast, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes, to develop aromatic flavors.
- Add Roasted Vegetables and Broth: Transfer the roasted vegetables to the pot with the aromatics, then pour in the vegetable broth. Bring the mixture to a boil before reducing the heat to a gentle simmer.
- Simmer with Herbs: Stir in the thyme and rosemary. Allow the soup to simmer uncovered for 20 minutes to let the flavors meld beautifully.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and mix back together.
- Add Cream and Season: Stir in the heavy cream or coconut milk, if using. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into bowls, garnishing with fresh parsley or chives. Serve hot and enjoy this comforting winter delight.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- To add extra depth, consider roasting a garlic bulb alongside the vegetables for a milder garlic flavor.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more broth or reducing it by simmering longer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
