Tasty Roasted Winter Vegetable Soup is a cozy bowl full of root vegetables like carrots, potatoes, and parsnips, all roasted until they’re tender and full of flavor. It’s a warm and hearty soup that’s perfect for chilly days when you want something comforting and full of natural sweetness from the roast.
I love roasting the veggies first because it really brings out their taste and adds a little extra depth to the soup. It’s like a little secret trick that makes this soup stand out every time I make it. Plus, it’s an easy way to use up whatever winter veggies you have on hand, which is always a win in my book.
Whenever I serve this soup, I like to add a sprinkle of fresh herbs or a little swirl of cream on top to make it feel extra special. It’s the kind of soup that feels like a warm hug in a bowl, and I find myself going back for seconds—and sometimes thirds—because it’s just that good.
Key Ingredients & Substitutions
Carrots & Parsnips: These root veggies add natural sweetness and earthiness. If you’re short on parsnips, try sweet potatoes or turnips—they roast nicely, too.
Potatoes: I use regular potatoes for creaminess. Yukon Gold works great, but Russets or red potatoes can work fine. Just keep the chunks even so they roast evenly.
Onion & Garlic: These build the soup’s flavor base. You can swap yellow onions for shallots or leeks for a milder taste. Fresh garlic is best, but garlic powder works if needed.
Herbs (Thyme & Rosemary): I love these with roasted veggies. If you don’t have fresh rosemary, dried rosemary is fine. You can also try sage or oregano for a different twist.
Vegetable Broth: This keeps the soup light and plant-based. If you don’t have broth, water with a bit of bouillon cube or seasoning works well, too.
How Do I Get Perfectly Roasted Vegetables for Soup?
Roasting is key—it adds depth and sweetness you can’t get from boiling. Here’s how I do it:
- Chop veggies into similar sizes so they cook evenly.
- Toss them with oil, salt, and herbs—don’t skip the oil; it helps with caramelization.
- Arrange them in a single layer on a baking sheet to avoid steaming.
- Roast at a high temperature (400°F/200°C) to get golden edges.
- Turn the veggies halfway through to roast them evenly.
Once roasted, your soup will have a rich, slightly sweet flavor that brightens the whole pot. It’s a simple step that makes a big difference!
Equipment You’ll Need
- Large baking sheet – perfect for roasting veggies evenly with space to spread them out.
- Large pot or Dutch oven – great for sautéing onion and garlic, then simmering the soup.
- Immersion blender or regular blender – lets you blend the soup smooth or leave some chunks.
- Sharp knife and cutting board – to chop root vegetables safely and easily.
- Wooden spoon – sturdy for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a smoky, meaty boost when you want extra heartiness.
- Stir in a handful of kale or spinach near the end to brighten flavors and add greens.
- Try swapping rosemary and thyme for curry powder or smoked paprika for a warming spice twist.
- Top with a dollop of plain yogurt or sour cream to add creaminess and tang.
Tasty Roasted Winter Vegetable Soup
Ingredients You’ll Need:
Vegetables & Flavorings:
- 3 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary (plus fresh sprigs for garnish)
- Salt and black pepper to taste
Liquids & Oil:
- 3 tbsp olive oil
- 4 cups vegetable broth
Optional:
- Fresh rosemary sprigs for garnish
- Cracked black pepper for garnish
- Crusty bread for serving
Time You’ll Need:
About 50 to 60 minutes total. This includes 10 minutes of prep time to peel and chop the vegetables, 30-40 minutes roasting time, and around 10 minutes to simmer and blend the soup.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrots, parsnips, potatoes, and half of the onion with 2 tablespoons of olive oil, salt, pepper, and half of the dried thyme and rosemary. Spread the vegetables out evenly and roast for about 30 to 40 minutes. Halfway through, give them a stir to ensure even roasting. You want the vegetables tender and a little caramelized.
2. Sauté Onion and Garlic:
While the veggies roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the remaining chopped onion and minced garlic. Sauté for about 5 minutes, or until they’re soft and smell fragrant.
3. Combine and Simmer:
Add the roasted vegetables to the pot with the sautéed onion and garlic. Pour in the vegetable broth and add the rest of the thyme and rosemary. Bring the soup to a boil, then lower the heat and let it simmer for 10 minutes to blend the flavors nicely.
4. Blend and Season:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you like, leave some small chunks for texture. Taste the soup and add more salt or pepper if you need to.
5. Serve:
Ladle the hot soup into bowls. Garnish with fresh rosemary sprigs and a sprinkle of cracked black pepper for extra flavor. For a cozy touch, serve with a slice of crusty bread for dipping.
Can I Use Frozen Vegetables for This Soup?
Yes, you can! Just thaw them completely and pat dry to avoid extra water in the soup. Roasting frozen veggies might take a bit longer, so keep an eye on them to prevent sogginess.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors often deepen after a few hours or overnight. You can prepare the roasted vegetables in advance and assemble the soup when ready to save time.
What Can I Substitute for Vegetable Broth?
If you don’t have vegetable broth, water with a bouillon cube or some seasoning is a great alternative. Just adjust the salt to taste since broths vary in saltiness.
