Tasty Roasted Winter Vegetable Soup is a cozy, wholesome dish packed with hearty roasted veggies like carrots, potatoes, and squash. The roasting really brings out their natural sweetness, making the soup warm and comforting on chilly days. It’s thick, flavorful, and just the right mix of smooth and chunky, perfect for a simple, feel-good meal.
I love making this soup when the weather gets cold because the smell of the roasting vegetables filling the kitchen is so inviting. Sometimes I add a pinch of thyme or rosemary to give it a little extra warmth. It’s one of those recipes that feels like a hug in a bowl, and I always find myself going back for seconds.
My favorite way to serve it is with a slice of crusty bread or a toasted grilled cheese sandwich on the side. It’s great for a quick lunch or an easy dinner, and it even tastes better the next day! If you want to make it even heartier, try topping it with a sprinkle of cheese or a dollop of sour cream. It’s simple, tasty, and always a crowd-pleaser.
Key Ingredients & Substitutions
Carrots, parsnips, and butternut squash: These root veggies give the soup natural sweetness and body. If you can’t find parsnips, swap with sweet potatoes or turnips.
Potatoes: They add creaminess when blended. Yukon golds are nice, but russet or red potatoes work too.
Onion and garlic: Essential for depth and savoriness. You can use shallots instead of onions if preferred.
Herbs (thyme and rosemary): Fresh is best for bright flavor. If you only have dried herbs, use one-third the amount since they’re more concentrated.
Balsamic vinegar (optional): Adds a gentle tang and complexity. You can substitute with apple cider vinegar or lemon juice for a different twist.
Olive oil: Used for roasting and grilling the bread. You can switch to another neutral oil like avocado or sunflower oil if you want.
How Do You Get Perfectly Roasted Vegetables for Soup?
Roasting the vegetables is key to unlocking rich flavor and natural sweetness. Here’s how to do it right:
- Preheat your oven to 400°F (200°C) so it’s hot enough to caramelize the veggies.
- Toss everything in olive oil and season well. This helps with browning and flavor.
- Spread the veggies out in a single layer on a baking sheet to avoid steaming.
- Roast for 35-40 minutes, turning once halfway to get even browning.
- Look for tender pieces with golden edges – that’s the flavor magic!
Taking the time to roast deeply really makes this soup stand out. It builds layers of flavor you won’t get from plain boiling. Plus, the slight caramelization adds a lovely color and aroma.
Equipment You’ll Need
- Baking sheet – perfect for roasting the vegetables evenly and getting those caramelized edges.
- Large mixing bowl – helps you toss veggies with oil and herbs without making a mess.
- Large pot – you’ll cook and blend the soup all in one place for easy cleanup.
- Immersion blender – makes pureeing the soup smooth and quick right in the pot.
- Skillet or grill pan – great for toasting the bread to golden crispy perfection.
Flavor Variations & Add-Ins
- Add roasted red peppers for a smoky sweetness that pairs well with the root veggies.
- Stir in a splash of coconut milk for a creamy texture and subtle tropical note.
- Top with crispy bacon or cooked sausage for an easy meat boost and smoky flavor.
- Mix in fresh ginger or a pinch of curry powder when simmering for a warming spice twist.
Tasty Roasted Winter Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 small butternut squash, peeled, seeded, and chopped
- 1 large potato, peeled and chopped
- 1 large onion, peeled and quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
For Serving:
- Crusty bread, grilled or toasted with butter or olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep the vegetables and 35 to 40 minutes to roast them. Then, you’ll simmer and blend the soup in about 15 minutes more. Altogether, plan for about 1 hour from start to finish, perfect for a cozy meal.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped carrots, parsnips, butternut squash, potato, onion, and garlic with 2 tablespoons of olive oil, salt, black pepper, thyme, and rosemary. Spread the vegetables evenly on a baking sheet. Roast for 35 to 40 minutes, turning once halfway, until they’re tender and nicely caramelized.
2. Simmer the Soup:
Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and add balsamic vinegar, if using. Bring to a simmer over medium heat and cook for 10 minutes to blend the flavors.
3. Blend and Season the Soup:
Use an immersion blender to puree the soup in the pot until smooth. If you don’t have an immersion blender, carefully blend it in batches using a regular blender. Taste the soup and add more salt, pepper, or herbs if you like.
4. Toast the Bread and Serve:
Heat a skillet over medium heat. Brush slices of crusty bread with olive oil or melted butter and grill until golden and crisp on both sides. Ladle the hot soup into bowls, drizzle with a little olive oil if you like, and top each bowl with the grilled bread and a sprig of fresh thyme.
Enjoy your delicious and comforting roasted winter vegetable soup!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen carrots, squash, or potatoes if fresh aren’t available. Just thaw and pat them dry before roasting to avoid excess moisture, which can prevent caramelizing.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth instead of chicken broth, and keep the grilled bread vegan by using olive oil instead of butter for toasting.
Is It Okay to Skip the Balsamic Vinegar?
Yes, balsamic vinegar adds depth but is optional. If you don’t have it, your soup will still be flavorful and delicious without it.
