Tasty Roasted Winter Vegetable Soup Recipe

Introduction

This tasty roasted winter vegetable soup is a comforting blend of seasonal produce, perfect for chilly days. Roasting the vegetables brings out their natural sweetness, creating a rich and creamy chowder that’s both wholesome and satisfying.

Ingredients

• Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (roughly 2 cups)
• 3 medium parsnips, peeled and diced into 1-inch pieces (approximately 1 cup)
• 1 medium sweet potato, peeled and diced into 1-inch pieces (about 1 cup)
• 2 medium carrots, peeled and diced into 1-inch pieces (approximately 1 cup)
• Half of a fennel bulb, quartered and thinly sliced (around 1 cup)
• 1 teaspoon kosher or coarse sea salt, split
• 5 tablespoons olive oil in total, divided
• 1 medium onion, diced (close to 2 cups)
• 2 tablespoons regular flour
• 4 cups vegetable stock
• 2 medium russet potatoes
• 4-5 sprigs fresh thyme
• 1 cup of milk (2%, nonfat, whole, or unsweetened plain almond milk)
• Extra salt and freshly ground black pepper to taste
• Additional pepper and thyme leaves for decoration

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of coarse salt. Toss to coat evenly, then spread the vegetables in a single layer on a baking sheet. Roast for about 40 minutes, turning a couple of times, until tender and browned in places.
2. Step 2: While the vegetables roast, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the diced onion, a pinch of salt, and some pepper. Cook, stirring occasionally, until the onion softens, about 10 minutes. Stir in the flour and cook another 3 minutes, stirring constantly to avoid burning.
3. Step 3: Gradually add the vegetable stock to the saucepan. Add the chopped potatoes and thyme sprigs. Increase heat to medium and bring to a boil. Then reduce to low and simmer uncovered for 15 minutes or until the potatoes are tender. Remove from heat and discard the thyme sprigs.
4. Step 4: Stir the roasted vegetables into the soup base. Transfer about 3 cups of the soup to a blender and puree until smooth and creamy. Return the puree to the pot and combine well for a rich chowder texture.
5. Step 5: Stir in the milk and place the pot back over medium-low heat. Slowly bring the soup to a gentle simmer, stirring frequently to prevent sticking. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the soup warm, garnished with freshly ground black pepper and thyme leaves. For extra texture and color, reserve some roasted vegetables to use as garnish.

Tips & Variations

• Use any type of milk you prefer, including dairy-free alternatives, to suit dietary needs.
• If you want more texture, reserve some roasted vegetables before pureeing and stir them in at the end.
• Swap thyme for rosemary or sage for a different herbal note.
• Add a pinch of smoked paprika or cayenne for a subtle smoky heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup is too thick after storing, add a splash of milk or vegetable stock to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use a plant-based milk such as unsweetened almond or oat milk, and ensure your vegetable stock is vegan-friendly.

Can I freeze the soup?

This soup freezes well. Store it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tasty Roasted Winter Vegetable Soup Recipe

Print Recipe

★★★★★

4.8 from 583 reviews

This Tasty Roasted Winter Vegetable Soup is a comforting, creamy chowder that combines the sweet and earthy flavors of roasted butternut squash, parsnips, sweet potatoes, carrots, and fennel. Enhanced with sautéed onions, fresh thyme, and a touch of milk, this soup is perfect for warming up on cold winter days. Roasting the vegetables intensifies their natural sweetness, while blending part of the soup creates a luscious texture without being overly heavy.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• Half of a small butternut squash, peeled, seeds removed, and diced into 1-inch pieces (roughly 2 cups)
• 3 medium parsnips, peeled and diced into 1-inch pieces (approximately 1 cup)
• 1 medium sweet potato, peeled and diced into 1-inch pieces (about 1 cup)
• 2 medium carrots, peeled and diced into 1-inch pieces (approximately 1 cup)
• Half of a fennel bulb, quartered and thinly sliced (around 1 cup)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher or coarse sea salt

Soup Base

• 3 tablespoons olive oil
• 1 medium onion, diced (close to 2 cups)
• Pinch of salt
• Pinch of freshly ground black pepper
• 2 tablespoons regular flour
• 4 cups vegetable stock
• 2 medium russet potatoes, peeled and chopped
• 4–5 sprigs fresh thyme

Finishing and Garnish

• 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk all work)
• Additional salt and freshly ground black pepper to taste
• Fresh thyme leaves and cracked black pepper for garnish
• Optional reserved roasted vegetables for garnish

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon salt. Toss to coat evenly. Spread the vegetables in a single layer on a baking sheet and roast for about 40 minutes, turning a couple of times to ensure even browning and tenderness.
2. Prepare the Soup Base: While vegetables roast, heat 3 tablespoons olive oil in a large saucepan over low heat. Add diced onion, pinch of salt, and pepper, cooking gently for about 10 minutes until soft and translucent. Stir in the flour and cook for 3 more minutes, stirring continuously to avoid burning.
3. Add Broth and Potatoes: Gradually pour in the vegetable stock, stirring to combine with the onion and flour mixture. Add peeled and chopped russet potatoes along with thyme sprigs. Increase heat to medium and bring to a boil. Then reduce heat to low and simmer uncovered for 15 minutes or until potatoes are tender. Remove thyme sprigs and discard.
4. Combine and Puree the Soup: Stir the roasted vegetables into the soup base. Carefully transfer about 3 cups of the soup to a blender and puree until smooth and creamy. Return the blended mixture to the pot and stir well to combine for a thick and rich chowder consistency.
5. Finish and Adjust Seasoning: Stir in the milk, then return the pot to medium-low heat. Slowly bring the soup back to a simmer, stirring frequently to prevent sticking or burning. Taste and season with additional salt and freshly ground black pepper to your liking.
6. Serve and Garnish: Ladle the soup into bowls and garnish with extra cracked black pepper and fresh thyme leaves. For added texture and color, optionally garnish with some reserved roasted vegetables.

Notes

• For a dairy-free version, use unsweetened almond milk or another plant-based milk.
• To make the soup gluten-free, substitute the regular flour with gluten-free flour or cornstarch slurry.
• Ensure vegetables are diced uniformly to promote even roasting and cooking.
• If you prefer a chunkier texture, puree less of the soup or blend it less thoroughly.
• Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: roasted vegetable soup, winter soup, creamy vegetable chowder, butternut squash soup, vegetarian soup, healthy soup recipe