Roasted Root Vegetable Soup
Indulge in the cozy, nourishing flavors of fall with this Roasted Root Vegetable Soup, a vibrant and velvety dish that transforms hearty vegetables into a soul-warming meal. Featuring caramelized carrots, parsnips, sweet potato, and turnip, roasted to perfection with garlic and olive oil, this recipe captures an earthy sweetness that's beautifully balanced with fresh thyme and a hint of creaminess. Perfectly suited for chilly evenings, this vegetarian soup is not only packed with nutrients but also bursting with deep, rich flavors and easy-to-follow steps. Serve it hot, garnished with fresh parsley, and pair it with crusty bread for a comforting, wholesome dinner. Whether you're meal prepping for the week or entertaining guests, this roasted root vegetable soup is a crowd-pleaser that celebrates the best of seasonal produce.
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Recipe Information
Ingredients
- 4 medium carrots
- 3 medium parsnips
- 1 large sweet potato
- 1 medium turnip
- 1 large yellow onion
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 5 cups vegetable broth
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and chop the carrots, parsnips, sweet potato, and turnip into roughly 1-inch cubes. Peel and quarter the onion.
Place the chopped vegetables, onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25–30 minutes, or until they are tender and caramelized, flipping them halfway through cooking.
Transfer the roasted vegetables to a large pot. Add the vegetable broth, thyme sprigs, and bay leaf.
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer for 15 minutes, allowing the flavors to meld together.
Remove the thyme sprigs and bay leaf. Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender, returning the soup to the pot afterward.
For a creamier texture, stir in the heavy cream (if using). Adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 6226 mg | 271% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 68.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5102 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
