Tasty Roasted Winter Vegetable Soup Recipe

Introduction

Enjoy the comforting flavors of roast winter vegetables transformed into a creamy, delicious soup. This Tasty Roasted Winter Vegetable Soup combines hearty root vegetables and fragrant herbs for a warming meal perfect for chilly days.

Ingredients

• Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (roughly 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)
• 1 teaspoon kosher or coarse sea salt, split
• 5 tablespoons olive oil in total, divided
• 1 medium onion, diced (close to 2 cups)
• 2 tablespoons regular flour
• 4 cups vegetable stock
• 2 medium russet potatoes
• 4-5 sprigs fresh thyme
• 1 cup of milk (2%, nonfat, whole, or unsweetened plain almond milk)
• Extra salt and freshly ground black pepper to your liking
• Additional pepper and thyme leaves for decoration

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of coarse salt. Toss until evenly coated. Spread the vegetables in a single layer on a large baking sheet. Roast them in the oven until tender and browned in places, about 40 minutes, turning a couple of times for even cooking.
2. Step 2: While the vegetables roast, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the diced onion with a pinch of salt and some pepper. Cook, stirring occasionally, until the onion softens, about 10 minutes. Stir in the flour and cook for 3 more minutes, stirring constantly to prevent burning.
3. Step 3: Gradually add the vegetable stock to the saucepan. Add the chopped russet potatoes and fresh thyme sprigs. Increase heat to medium and bring to a boil. Once boiling, reduce heat to low and simmer uncovered for 15 minutes or until potatoes are tender. Remove from heat and discard thyme stems.
4. Step 4: Stir the roasted vegetables into the soup base. Carefully transfer about 3 cups of the soup to a blender and puree until smooth and creamy. Return the pureed mixture to the pot and stir well to combine, creating a thick, rich chowder.
5. Step 5: Stir in the milk. Place the pot back on medium-low heat and gently bring the soup to a simmer, stirring often to prevent burning. Taste and adjust seasoning with additional salt and pepper if desired.
6. Step 6: Serve the soup warm, garnished with cracked black pepper and fresh thyme leaves. Optionally, reserve some roasted vegetables to use as a colorful, textured garnish.

Tips & Variations

• For a dairy-free option, use unsweetened almond milk or another plant-based milk instead of regular milk.
• Use a hand blender directly in the pot to puree if you want to skip transferring to a blender.
• Add a pinch of smoked paprika for a subtle smoky depth of flavor.
• Reserve a handful of the roasted vegetables before blending to add back in for chunkier texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh roasted vegetables provide the best flavor and texture, but you can substitute frozen vegetables. Thaw and drain them well before adding to the soup, and adjust roasting time accordingly to avoid excess moisture.

Is this recipe suitable for vegans?

Yes, simply use a plant-based milk such as almond or oat milk and ensure your vegetable stock is vegan-friendly to keep the recipe vegan.

Tasty Roasted Winter Vegetable Soup Recipe

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★★★★★

4.9 from 57 reviews

This Tasty Roasted Winter Vegetable Soup is a warming and hearty dish featuring a medley of roasted butternut squash, parsnips, sweet potatoes, carrots, and fennel. Enhanced with a creamy base made from sautéed onions, flour, vegetable broth, and milk, this soup delivers rich, comforting flavors perfect for chilly days. The soup is pureed to a smooth, velvety consistency and finished with fresh thyme and cracked black pepper for a flavorful garnish.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (roughly 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
• 1/2 teaspoon kosher or coarse sea salt

Soup Base

• 3 tablespoons olive oil
• 1 medium onion, diced (close to 2 cups)
• 1 teaspoon kosher or coarse sea salt, split
• Freshly ground black pepper, to taste
• 2 tablespoons regular flour
• 4 cups vegetable stock
• 2 medium russet potatoes, peeled and chopped
• 4–5 sprigs fresh thyme
• 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk)
• Additional salt and freshly ground black pepper, to taste
• Extra thyme leaves and cracked black pepper for garnish

Instructions

1. Roast the Vegetables: Preheat your oven to 400°F. In a large bowl, combine the diced butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of coarse salt. Toss well to coat all pieces evenly. Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for about 40 minutes, turning the vegetables a couple of times to ensure they brown and cook evenly until tender.
2. Prepare the Soup Base: While the vegetables are roasting, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the diced onion along with a pinch of salt and some freshly ground black pepper. Cook the onions slowly, stirring occasionally, until they become soft and translucent, about 10 minutes. Stir in the flour and continue cooking for another 3 minutes, stirring constantly to avoid burning, forming a roux that will thicken the soup.
3. Add Broth and Potatoes: Gradually stir in the vegetable stock to the saucepan, mixing well to incorporate the roux. Add the chopped russet potatoes and fresh thyme sprigs. Increase heat to medium and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 15 minutes or until the potatoes are tender. Remove from heat and carefully discard the thyme sprigs.
4. Combine and Puree the Soup: Stir the roasted vegetables into the pot with the soup base. Carefully transfer about 3 cups of the soup mixture into a blender and puree until completely smooth to achieve a creamy texture. Return the blended mixture to the pot and stir thoroughly to combine everything into a thick, rich chowder.
5. Finish and Adjust Seasoning: Stir in the milk slowly into the soup. Place the pot back over medium-low heat and gently bring the soup to a simmer, stirring frequently to prevent scorching. Taste and adjust seasoning by adding additional salt and pepper as preferred.
6. Serve and Garnish: Serve the soup warm, garnished with a sprinkle of cracked black pepper and fresh thyme leaves. Optionally, add some reserved roasted vegetables on top for extra texture and visual appeal.

Notes

• Use any type of milk you prefer — dairy or plant-based options like almond milk work well to keep the soup creamy.
• Turning the vegetables during roasting ensures even caramelization and flavor development.
• Be sure to stir the roux continuously while cooking to prevent burning and achieve a smooth soup base.
• This soup can be prepared ahead; store in the refrigerator for up to 3 days or freeze for longer storage.
• For a thinner consistency, add additional vegetable stock or milk when reheating.
• Adjust seasoning carefully after adding milk, as it can mellow the flavors.

Keywords: roasted winter vegetable soup, creamy vegetable soup, butternut squash soup, roasted vegetable chowder, vegetarian soup, healthy winter recipes