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

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

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

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.

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.

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.

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

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

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?
What are the health benefits of root vegetables?
How can I deepen my roasted root vegetable soup flavor?

More Comforting Soups
- Chicken Poblano Soup with Corn
- Mushroom Barley Soup
- Slow Cooker White Chicken Chili
- Roasted Butternut Squash Soup
- Chicken Tortilla Soup with Hominy
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
Ingredients
Instructions
- Pre-heat oven to 425 and line a baking sheet with foil.
- 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
- Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.2 tablespoons honey
- 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
- 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
Leave a Reply