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Root vegetable soup in a pot garnished with sage.
Bailey

Roasted Root Vegetable Soup

5 from 1 rating
This roasted root vegetable soup is filled with a medley of root vegetables, and perfect for the cold winter months!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 201
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Once root vegetables are fork tender and browned, remove from oven. Carefully place root vegetables into broth mixture. Simmer an additional 5 minutes.
  4. Remove bay leaf, and emulsify using a hand blender. Alternatively, carefully transfer soup mixture to a heat proof blender to blend in batches.
  5. Serve, garnished with fresh sage.

Notes

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.