Tasty Roasted Winter Vegetable Soup is a heartwarming bowl packed with cozy flavors. It’s full of roasted root veggies like carrots, sweet potatoes, and parsnips that get caramelized in the oven, giving a lovely natural sweetness. Then everything blends into a smooth, rich soup that feels like a warm hug on a chilly day.
I love how roasting the vegetables first really brings out their flavor and gives this soup a depth that’s hard to beat. I like to add a bit of fresh herbs and a touch of garlic to keep things bright and comforting. This soup is one of my go-to recipes when I want something healthy but still filling and satisfying.
My favorite way to eat this soup is with a big slice of crusty bread or a grilled cheese sandwich on the side. It’s perfect for cozying up at home or sharing with friends on those cold winter evenings. Whenever I make this, it always reminds me of quiet nights spent warming up after being outside in the crisp winter air.
Key Ingredients & Substitutions
Sweet Potato & Butternut Squash: These bring natural sweetness and creamy texture to the soup. If you can’t find butternut squash, try pumpkin or acorn squash instead—they work just as well.
Carrots & Parsnip: Both add earthiness and depth. Parsnips have a slightly peppery taste. If you don’t have parsnips, extra carrots or a small turnip gives a similar feel.
Onion & Garlic: Essential for flavor base. Roasting garlic softens the bite and adds richness. Feel free to swap yellow onion for white or sweet onion depending on what you like.
Vegetable Broth: Use low-sodium broth to control saltiness. Homemade or store-bought works fine. You can substitute with chicken broth if you prefer a non-vegetarian option.
Fresh Thyme & Optional Cumin: Thyme adds an herbaceous note while cumin gives a warm spice touch. If you don’t like cumin, just skip it or add a pinch of smoked paprika for a different flavor twist.
Cream or Coconut Milk: Adds richness and smoothness. Use dairy cream for classic flavor or coconut milk for a dairy-free, slightly tropical twist.
How Do You Get Perfectly Roasted Vegetables for Soup?
Roasting the veggies first is what turns this soup from ordinary to really tasty. Here’s how I do it:
- Preheat the oven to 425°F (220°C) so it’s hot enough to caramelize the veggies quickly.
- Cut vegetables into similar-sized pieces to roast evenly.
- Coat all veggies with olive oil, salt, pepper, and herbs. This helps them crisp up and develop flavor.
- Spread them out in one layer on the baking sheet so they roast, not steam.
- Roast for 35-40 minutes, flipping halfway until edges are golden and tender.
- Roast garlic unpeeled alongside veggies; it gets soft and sweet, then squeeze out the cooked cloves afterward.
This roasting step really brings out the natural sugars in the veggies, giving your soup a deep, delicious flavor you won’t get otherwise.
Equipment You’ll Need
- Large baking sheet – perfect for roasting all the vegetables evenly in one layer.
- Sharp knife – makes chopping root veggies quick and safe.
- Cutting board – gives you a stable surface for chopping.
- Large soup pot – roomy enough to simmer and blend the soup comfortably.
- Immersion blender – lets you puree the soup right in the pot without extra dishes.
- Wooden spoon – great for stirring and scraping the bottom of the pot.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a smoky, meaty boost perfect when you want a heartier soup.
- Stir in a handful of chopped kale or spinach near the end of cooking for some extra greens.
- Swap thyme for rosemary or sage to change up the herbal flavor — rosemary gives a piney note, sage adds earthiness.
- Mix in some grated Parmesan cheese or a dollop of Greek yogurt at serving for extra creaminess and tang.
Tasty Roasted Winter Vegetable Soup
Ingredients You’ll Need:
Vegetables & Herbs:
- 1 large sweet potato, peeled and cubed
- 2 large carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 small butternut squash, peeled, seeded, and cubed
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
Pantry & Liquids:
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin (optional)
- 1 tablespoon balsamic vinegar (optional, for brightness)
- 1/4 cup cream or coconut milk (optional, for creaminess)
- Butter (for serving, optional)
- Crusty bread or grilled cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the vegetables, 35-40 minutes to roast, and another 15 minutes to simmer and blend the soup. Overall, you’ll spend around 1 hour from start to finish for a warm and hearty bowl of roasted winter vegetable soup.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). Spread the sweet potato, carrots, parsnip, butternut squash, onion, and unpeeled garlic cloves on a large baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and fresh thyme leaves. Toss everything well so the vegetables are coated evenly. Roast for about 35-40 minutes, turning them halfway through. They should be tender and golden on the edges when done.
2. Simmer and Blend the Soup:
After roasting, peel the roasted garlic cloves out of their skins. Transfer all the roasted vegetables, including the garlic, into a large pot. Pour in the vegetable broth, then bring the mixture to a gentle simmer over medium heat. Let it cook for 10 minutes to blend the flavors. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully blend in batches using a countertop blender.
3. Final Touches and Serve:
Return the blended soup to the pot. Stir in the optional cumin and balsamic vinegar if you like a little warmth and brightness. Taste and add more salt and pepper if needed. For a creamier texture, stir in cream or coconut milk and warm through gently, but avoid boiling the soup. Serve the soup hot, topping each bowl with a little butter and fresh thyme sprigs if you like. Pair beautifully with toasted crusty bread or a grilled cheese sandwich on the side for a cozy meal.
Can I Use Frozen Vegetables for This Soup?
Yes, you can! Just thaw them completely and pat dry to remove extra moisture before roasting. Keep in mind that frozen veggies may roast a bit faster, so watch closely to avoid burning.
How Can I Make This Soup Vegan?
Simply skip the butter and use coconut milk or another plant-based cream instead of dairy cream. Also, ensure your bread or sandwich sides are vegan-friendly for a fully plant-based meal.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to two days in advance, then cool and refrigerate. Reheat slowly on the stove before serving, and add the cream or coconut milk right before heating to keep it fresh.
