Roasted root vegetable soup is a warm and comforting winter soup made with a medley of roasted root vegetables like potatoes, sweet potatoes, carrots, and turnips.
There’s something so comforting and wintery about roasted root vegetables. They’re earthy, warming, and packed with nutrients.
Root vegetable soup has all the great flavor of roasted root vegetables, simmered in stock or broth with spices, then blended or emulsified until smooth.
What Root Vegetables Are Best For Soup
We don’t suggest using beets in roasted root vegetable soup, as they will turn the soup red quickly.
Here are some of the veggies we use in roasted root vegetable soup. When you pick up groceries for this recipe, just grab a couple of each type you want to include. They all go together very well!
- Potatoes (baby potatoes are easiest)
- Sweet potatoes (or yams)
- Butternut squash
- Red onions
How To Make Roasted Root Vegetable Soup
To make roasted root vegetable soup:
- Roast the veggies – Preheat the oven to 425°F. Cut the veggies into 1″ pieces, and peel if necessary. We like to leave skin on the potatoes, but make sure to peel turnips, carrots, yams, and butternut squash before roasting. Season the root vegetables with salt, pepper, and Italian seasoning. Roast for about 45-55 minutes or until the veggies are nicely charred and fork tender.
- Make the base – While the veggies roast start the base of the soup. Saute onion and garlic in olive oil. Once the onions are translucent, add the broth. We like to use chicken or turkey stock, but if you’d like to keep it plant based, vegetable works too. Add the bay leaf, and let it simmer.
- Blend – Once the veggies are cooked, add them to the soup base. Simmer for an additional 5 minutes, then remove the bay leaf and blend the soup to a smooth consistency. A hand blender is the easiest way to do this, but if you don’t have one, you can blend it in a heat safe blender in batches.
- Serve – garnish with fresh sage and black pepper, and enjoy!
How To Store Root Vegetable Soup
Roasted root vegetable soup will keep in the fridge for up to 4 days if made with chicken stock, and up to 5 days if made with vegetable stock.
To store it, place it in an air tight container once it’s completely cooled to room temperature. We like to put root vegetable soup into individual serving containers when we store it, so it’s easier to reheat.
This soup freezes well too! To freeze roasted root vegetable soup, place it in individual serving containers once cooled, and freeze for up to 6 months.
Defrost by heating over the stove top on medium-low heat until ready to serve.
We love making roasted root vegetable soup for meal prep too. When we do this, we freeze a full portion. The easiest way to freeze a large batch of soup is placing it into a freezer bag and laying it flat until frozen.
Tips and Substitutions For Roasted Root Vegetable Soup
- Cut the root vegetables evenly before roasting so they cook as evenly as possible.
- It’s best to use more types of root vegetables rather than less, so grab a couple of everything. You’ll need about 8 cups of veggies total.
- Be careful while adding the root vegetables to the soup base. We like to use a ladle to avoid splashing hot broth.
- If you prefer a chunkier soup, don’t blend it quite as much. We like serving it pureed smooth, but it’s great a little chunky too!
- A splash of heavy cream, some croutons, thyme, and crumbled bacon make great toppings!
- If the soup seems too thick after blending, add a little extra broth. If it’s too thick, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water and adding it in. Give it 5 minutes to thicken, then assess.
- Once blended, taste the root vegetable soup, and add salt and pepper as needed.
More Warm Winter Favorites
- Leftover Turkey Noodle Soup
- Creamy Carrot Soup
- Chicken Bacon Ranch Casserole
- Oven Roasted Sweet Potatoes
- Whole Roasted Beets
Roasted Root Vegetable Soup
- 8 cups root vegetables carrots, butternut squash, potatoes, sweet potatoes, turnips, parsnips, and red onions
- 6 tablespoons olive oil divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken
- 1 bay leaf
- sage fresh, garnish
- Preheat oven to 425°F. Line a baking sheet with foil. Peel root vegetables and chop into 1" chunks. Place on baking sheet. Add 4 tablespoons olive oil, salt and pepper. Toss to combine. Roast for 40-45 minutes or until fork tender.
- Meanwhile, heat 2 tablespoons olive oil in a large pot or dutch oven over medium heat. Add onions, cook until translucent but not browned, about 5 minutes. Add garlic, and cook an additional minute until fragrant. Stir in broth. Add bay leaf, cover, and simmer for 15-20 minutes.
- Once root vegetables are fork tender and browned, remove from oven. Carefully place root vegetables into broth mixture. Simmer an additional 5 minutes.
- Remove bay leaf, and emulsify using a hand blender. Alternatively, carefully transfer soup mixture to a heat proof blender to blend in batches.
- Serve, garnished with fresh sage.
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