Spoonful of roasted root vegetable soup hovering over the bowl.

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Soup season is the best season, am I right? Granted, every season is soup season in my house. But there is definitely something especially comforting about pouring yourself a nice warm bowl when it is chilly outside. An Arabic lentil soup or slow cooker white chicken chili? Serve it along side a salad, chicken and potatoes or fresh rolls, and I’m in heaven!

This creamy Roasted Root Vegetable Soup is more of a rough guideline than a specific recipe you have to follow to a T. Ideal for any root vegetables you may have on hand, feel free to use whatever you have sitting around including potatoes, parsnips, carrots, squash, and more!

Why You’ll Love this Roasted Root Vegetable Soup

So easily customizable! If you prefer more of a kick, double the cayenne. Want it sweeter? Drizzle in more honey. Prefer it creamier? Stir in more yogurt!
It’s the perfect balance of sweet, smoky, and tangy.
It stores easily, both in the fridge and freezer, so it makes for great meal prep!

Ingredients

Butternut squash: As the name suggests, it’s buttery and smooth, and somewhat nutty in taste.
Parsnips: A little sweet, nutty, and full of nutrients.
Sweet potato: Creamy in texture once cooked, and sweet in taste.
Onion: I usually have a yellow onion on hand, but you can use a white or sweet onion as well.
Carrot: Sweet and earthy in flavor, and full of vitamins.
Garlic: It sweetens as it roasts to add sweet, nutty flavor.
Olive oil: Coats the vegetables to help them roast evenly and caramelize.
Paprika: I love to use smoked paprika to add an extra depth of flavor.
Cayenne: Adds a wonderful kick of heat to the soup, but you can just use black pepper if you don’t like anything spicy.
Honey: Use local honey if you can, but I usually use clover honey for its mild, sweet taste.
Yogurt: Plain yogurt makes the soup a little creamy and adds a delicious tang.
Chicken broth: Thins the soup to a smoother consistency and adds flavor.

Easy substitutions

You can easily use sour cream instead of the yogurt.
To keep the dish fully vegetarian, use vegetable broth instead of chicken stock.
You can really play around with the root vegetables! Use Yukon potatoes instead of sweet potatoes or some yams. Try acorn squash instead of butternut squash. If you don’t have something, just leave it out!

How to Make Roasted Root Vegetable Soup

Liz cutting sweet potatoes into small cubes.

Step 1. Start by peeling and chopping all of your root vegetables.

Chopped root vegetables and garlic cloves in a large metal bowl.

Step 2. Add the chopped vegetables with the full garlic cloves to a bowl and drizzle with olive oil. Add the smoked paprika, cayenne, and salt and pepper to taste.

Blended root vegetable mis in a blender.

Step 3. Roast the vegetables in the oven at 425 on a baking sheet for about 30 minutes. Then add the roasted veggies to a blender or food processor with the honey and blend until smooth.

Roasted root vegetable puree in a white pot.

Step 4. Once smooth, add the blended roasted vegetables to a large pot. Alternatively, you could add the roasted vegetables to a large pot and use an immersion blender to blend until smooth.

Chick broth being added to vegetable soup in a white pot on the stove.

Step 5. Stir in the chicken broth and plain yogurt.

Wooden spoon stirring root vegetable soup on the stove.

Step 6. Heat over medium heat and stir until fully combined and warmed through.

Roasted root vegetable soup drizzled with plain yogurt and topped with roasted butternut squash seeds.

Check for seasoning before serving, and enjoy your Roasted Root Vegetable Soup!

Frequently Asked Questions

Is it better to roast or boil vegetables for soup?

Roasting is my preferred method, especially because you don’t lose any nutrients into the water like you do with boiling. Roasting also caramelizes the veggies, which enhances the flavor!

What are the health benefits of root vegetables?

Primarily, they are all great sources of fiber. They also are high in antioxidants, and a wide variety of vitamins.

How can I deepen my roasted root vegetable soup flavor?

Roasting your vegetables first adds a great, smoky, somewhat sweet flavor to your soup. Cooking your soup longer over lower heat can also help deepen the flavor. I also recommend using fresh herbs!

A spoon sitting in a bowl of roasted root vegetable soup in a white bowl.

More Comforting Soups

Did you try this soup and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

I love to top mine with some additional yogurt and roasted butternut squash seeds, or pumpkin seeds! Give it a try and let me know what you think of my Roasted Root Vegetable Soup.

Your spoon is waiting.