As the days grow shorter and the chill settles in, there’s nothing more comforting than a warm bowl of soup. Roasted Winter Vegetable Soup is the perfect way to embrace the season, combining earthy, caramelized vegetables with a creamy base for a dish that feels like a hug in a bowl. It’s wholesome, hearty, and simple to prepare, making it an ideal choice for family dinners or quiet evenings by the fire.

Why You’ll Love Roasted Winter Vegetable Soup

This soup isn’t just a recipe—it’s an experience. The robust flavors of roasted butternut squash, parsnips, sweet potatoes, and carrots create a rich base that’s both nourishing and satisfying. You’ll love:

• Rich, caramelized flavor from perfectly roasted vegetables.
• A creamy, luscious texture without needing heavy cream.
• Seasonal ingredients that celebrate winter’s bounty.
• Customizable options to suit your dietary preferences.

Let’s dive into the details and bring this cozy masterpiece to life.

Ingredients for Roasted Winter Vegetable Soup

For the Roasted Vegetables:

• Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (about 2 cups)
• 3 medium parsnips, peeled and diced into 1-inch pieces (approximately 1 cup)
• 1 medium sweet potato, peeled and diced into 1-inch pieces (about 1 cup)
• 2 medium carrots, peeled and diced into 1-inch pieces (approximately 1 cup)
• Half of a fennel bulb, quartered and thinly sliced (around 1 cup)
• 2 tablespoons olive oil
• ½ teaspoon kosher or coarse sea salt

For the Soup Base:

• 3 tablespoons olive oil
• 1 medium onion, diced (about 2 cups)
• 2 tablespoons regular flour
• 4 cups vegetable stock
• 2 medium russet potatoes, peeled and diced
• 4–5 sprigs fresh thyme
• 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk all work)
• Extra salt and freshly ground black pepper to taste

For Garnish:

• Fresh thyme leaves
• Cracked black pepper
• Reserved roasted vegetables (optional)

Step-by-Step Instructions

1. Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the butternut squash, parsnips, sweet potatoes, carrots, and fennel.
3. Drizzle with 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt. Toss to coat evenly.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast in the preheated oven for about 40 minutes, turning the vegetables halfway through, until tender and golden.

2. Prepare the Soup Base

1. While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat.
2. Add the diced onion along with a pinch of salt and pepper. Sauté gently for about 10 minutes until the onion is soft and translucent.
3. Stir in the flour and cook for 3 minutes, stirring constantly to prevent sticking or burning.

3. Add Broth and Potatoes

1. Gradually pour in the vegetable stock, stirring as you go to prevent lumps.
2. Add the diced russet potatoes and thyme sprigs.
3. Increase the heat to medium and bring the mixture to a gentle boil.
4. Reduce the heat to low and simmer uncovered for 15 minutes or until the potatoes are soft.
5. Remove the thyme stems and discard them.

4. Combine and Puree

1. Add the roasted vegetables to the soup base.
2. Transfer about 3 cups of the soup to a blender and puree until smooth. Alternatively, use an immersion blender for convenience.
3. Return the pureed soup to the pot and stir well to combine. The result should be a thick, creamy chowder-like consistency.

5. Add Milk and Adjust Seasoning

1. Stir in the milk and place the pot back on medium-low heat.
2. Gently heat the soup, stirring often to prevent it from sticking or burning.
3. Taste and adjust the seasoning with additional salt and pepper as needed.

6. Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with cracked black pepper, fresh thyme leaves, and a few reserved roasted vegetables for added texture and color.
3. Serve warm and enjoy the rich, comforting flavors!

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	250
Protein	6 g
Carbohydrates	35 g
Fat	10 g
Sodium	400 mg

Pro Tips for the Best Roasted Winter Vegetable Soup

1. Roast Vegetables Evenly: Cut your vegetables into similar-sized pieces to ensure even roasting.
2. Use Fresh Thyme: Fresh herbs elevate the flavor of the soup, but dried thyme can work in a pinch.
3. Blending Options: For a chunkier texture, blend only half the soup and leave the rest as is.
4. Customize the Milk: Almond, oat, or coconut milk can be used for a dairy-free alternative.
5. Add Heat: A pinch of red pepper flakes or cayenne can add a delightful kick to the soup.

FAQs About Roasted Winter Vegetable Soup

1. Can I make this soup ahead of time?

Yes, this soup stores beautifully. Prepare it up to 3 days in advance and reheat gently on the stovetop before serving.

2. How do I store leftovers?

Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.

3. Can I freeze Roasted Winter Vegetable Soup?

Absolutely! Store the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

4. What can I serve with this soup?

Crusty bread, a fresh side salad, or a grilled cheese sandwich pair wonderfully with this hearty soup.

5. How can I make this soup vegan?

Use almond or oat milk and ensure your vegetable stock is vegan-friendly. The rest of the ingredients are naturally plant-based.

6. Can I use other vegetables?

Of course! Feel free to include Brussels sprouts, celery root, or turnips for variation.

Why Roasted Winter Vegetable Soup Belongs in Your Recipe Rotation

Roasted Winter Vegetable Soup isn’t just a meal—it’s a celebration of the season. Its rich, roasted flavors and creamy texture make it the perfect comfort food for cold days. It’s easy to prepare, full of nutrients, and adaptable to your preferences.

So, grab your favorite winter vegetables, preheat your oven, and treat yourself to a bowl of pure, cozy goodness. Your family and friends will thank you!

Print