Home / Soup / Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying roasted root vegetable soup recipe.

Spoonful of roasted root vegetable soup hovering over the bowl.

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

Ingredients for roasted root vegetable soup labeled across a white background.
  • 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

Eat It, Like It, Share It!

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.

Roasted Root Vegetable Soup

4.65 stars average
Root vegetables are drizzled with olive oil then roasted until sweet and caramelized in this simple but satisfying winter vegetable soup recipe.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
CourseSoup
Serves8

Ingredients
 
 

  • 4 cups peeled butternut squash cubes
  • 2 parsnips peeled and cut in 2-inch pieces
  • 1 sweet potato peeled and cut in 2-inch pieces
  • 1 medium onion quartered
  • 1 carrot peeled and cut in 2-inch pieces
  • 8 cloves garlic – whole peeled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon cayenne or pepper
  • 2 tablespoons honey
  • 1 cup plain whole milk yogurt
  • 4 cups low sodium chicken broth
  • roasted butternut squash seeds optional garnish

Instructions
 

  1. Pre-heat oven to 425 and line a baking sheet with foil.
  2. Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
    4 cups peeled butternut squash cubes, 2 parsnips, 1 sweet potato, 1 medium onion, 1 carrot, 8 cloves garlic – whole, 2 tablespoons extra virgin olive oil, 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon cayenne or pepper
  3. Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
    2 tablespoons honey
  4. Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
    4 cups low sodium chicken broth, 1 cup plain whole milk yogurt
  5. Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.
    roasted butternut squash seeds

Nutrition

Serving: 8ouncesCalories: 160kcalCarbohydrates: 27.8gProtein: 3.7gFat: 4.8gSaturated Fat: 1.2gPolyunsaturated Fat: 3.6gTrans Fat: 3.6gCholesterol: 4mgSodium: 606mgFiber: 4.5gSugar: 11.4g

Liz’s Notes

Roasting the vegetables first is a great way to add depth of flavors to your soup. You could also try grilling the vegetables first!

Have you tried this?

Let us know how it was!

4.65 from 14 votes (12 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


13 responses to “Roasted Root Vegetable Soup”

  1. Liz DellaCroce Avatar
    Liz DellaCroce

    This was so good the next day and I also froze some and had for lunch last week!!

  2. Lynda R. Avatar
    Lynda R.

    Hi and Happy New Year, Liz! I’ve actually not yet prepared this recipe…but I intend to do so very soon…so I can’t yet rate it. But I’m interested to make a veggie/vegan version. As I am unfamiliar with cooking with yogurt, could you suggest what might make a good substitute that still approximates/ honours the flavour profile and texture of your soup? Best wishes!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You can leave it out OR use full fat coconut milk!

  3. Lisa Marlow Avatar
    Lisa Marlow

    I loved this soup. I pretty much followed the recipe, however, my boyfriend is not a fan of smoked paprika. Sooo…maybe next time I’ll use something else. It’s warm spicy/sweet flavors are right up my alley.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it!! Nice work making it your own!

  4. Allie Avatar
    Allie

    About to make and very excited! What is the serving size though? Gives calories per serving but doesn’t say how big a serving is… I prefer to use weight to track calories.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Serving is 8 ounces. Enjoy!

  5. Sabrina B. Avatar
    Sabrina B.

    wow, what a sophisticated recipe, love these flavors (always sweet potato!) honey and yogurt with paprika and cayenne pepper, love it! thank you for sharing this!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!

  6. Jennifer @SimplePureWhole Wellness Avatar
    Jennifer @SimplePureWhole Wellness

    Root veggies are so balancing in the cold months! This looks so creamy and delicious! Thank you.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Seriously! Just what we need!

  7. Susan Avatar
    Susan

    Even though I’m not much of a soup eater, this one sounds great. I would definitely sub out the parsnips though – neither of us like them. A rutabaga might be a good choice. I could see serving this with something like your lemon basil grilled cheese panini… (or other grilled cheese sandwich).

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you enjoy it!!!