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Root vegetable soup in a pot garnished with sage.
5 from 1 vote

Roasted Root Vegetable Soup

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8 servings
Author: Bailey
This roasted root vegetable soup is filled with a medley of root vegetables, and perfect for the cold winter months!
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  • 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.


Use a mix of root vegetables for best results. 
If you don't have a hand blender, blend the soup in a blender in batches, carefully. 
If soup is too thick, add additional broth. If soup is too thin, add a slurry of cornstarch with 2 tablespoons cornstarch and 2 tablespoons water. 
Calories: 201kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 774mg | Potassium: 503mg | Fiber: 7g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg