Description

Roasted Winter Vegetable Soup is a creamy, comforting bowl that showcases hearty root veggies caramelized by roasting, blending into a silky-smooth base. This easy recipe combines carrots, parsnips, sweet potato and squash with garlic, herbs, and vegetable broth for a nourishing, vegetarian dish. Richly flavorful yet light, it adapts to dairy-free options with coconut milk and invites cozy weeknight dinners, meal-prep, and cozy lunches all season long. Perfect for batch cooking, freezes well, and can be tweaked with chili for heat.

Ingredients

Scale

2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 sweet potato, peeled and cubed
1 small butternut squash, peeled and cubed
1 onion, quartered
3 cloves garlic, peeled
2 tbsp olive oil
1 tsp smoked paprika
½ tsp dried thyme
Salt and pepper to taste
4 cups vegetable broth
½ cup cream or coconut milk (optional, for creaminess)
1 tbsp butter or olive oil (for blending)
Fresh parsley or chives (for garnish)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread carrots, parsnip, sweet potato, squash, onion, and garlic on the tray. Drizzle with olive oil, sprinkle with smoked paprika, thyme, salt, and pepper, and toss to coat.
Roast for 30–35 minutes, stirring halfway, until vegetables are golden and tender.
Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a gentle simmer for 10 minutes.
Use an immersion blender (or transfer to a regular blender in batches) to blend until smooth.
Stir in butter and cream (if using) for extra richness. Taste and adjust seasoning.
Serve warm, garnished with fresh parsley or chives.

Notes

You can swap in any roasting vegetables you have on hand (kale added at the end for greens, or parsnips replaced with more carrot).
For a lighter broth, use low-sodium vegetable stock and adjust salt to taste.
To keep this vegan, omit the dairy and use coconut milk or a splash of olive oil for creaminess.
For extra creaminess, blend a bit longer or add a touch more coconut milk.
Store leftovers in the fridge up to 4 days or freeze for up to 3 months. Reheat gently.
Garnish with chopped fresh parsley or chives just before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting, blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240 ml)
Calories: Approx. 210-380 kcal per serving (depending on dairy)
Sugar: 6-12 g
Sodium: 320-600 mg
Fat: 9-26 g
Saturated Fat: 2-12 g
Unsaturated Fat: 6-14 g
Trans Fat: 0 g
Carbohydrates: 28-45 g
Fiber: 4-6 g
Protein: 3-6 g
Cholesterol: 0-40 mg

Keywords: roasted winter soup, root vegetable soup, creamy vegetable soup, easy soup recipe, vegetarian soup, cozy dinner, dairy-free option, batch cooking