Print

Tasty Roasted Winter Vegetable Soup Recipe

Tasty Roasted Winter Vegetable Soup Recipe
Print Recipe

★★★★★

4.7 from 6 reviews

This Tasty Roasted Winter Vegetable Soup is a comforting and creamy chowder made by roasting a medley of winter vegetables including butternut squash, parsnips, sweet potatoes, carrots, and fennel, then blending them into a smooth, flavorful base enhanced with vegetable stock, fresh thyme, and a touch of milk. Perfect for chilly days, this soup combines hearty root vegetables with aromatic herbs for a wholesome vegan dish that is both satisfying and nourishing.

Ingredients

Scale

Roasted Vegetables

  • Half of a small butternut squash, peeled, seeds removed, diced into 1-inch pieces (about 2 cups)
  • 3 medium parsnips, peeled and diced into 1-inch pieces (approximately 1 cup)
  • 1 medium sweet potato, peeled and diced into 1-inch pieces (about 1 cup)
  • 2 medium carrots, peeled and diced into 1-inch pieces (approximately 1 cup)
  • Half of a fennel bulb, quartered and thinly sliced (around 1 cup)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt

Soup Base

  • 3 tablespoons olive oil
  • 1 medium onion, diced (close to 2 cups)
  • 1 teaspoon kosher or coarse sea salt, divided
  • Freshly ground black pepper, to taste
  • 2 tablespoons regular flour
  • 4 cups vegetable stock
  • 2 medium russet potatoes, diced
  • 4–5 sprigs fresh thyme
  • 1 cup milk (2%, nonfat, whole, or unsweetened plain almond milk)

Garnish (Optional)

  • Additional cracked black pepper
  • Fresh thyme leaves
  • Reserved roasted vegetables

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F. In a large bowl, combine the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Toss to evenly coat, then spread the vegetables in a single layer on a large baking sheet. Roast for about 40 minutes, turning a couple of times to ensure even cooking, until tender and browned in spots.
  2. Prepare the Soup Base: While the vegetables roast, heat 3 tablespoons of olive oil over low heat in a large saucepan. Add the diced onion, a pinch of salt, and pepper. Cook gently, stirring occasionally, until the onion softens, about 10 minutes. Stir in the flour and cook for an additional 3 minutes, stirring constantly to avoid burning.
  3. Add Broth and Potatoes: Gradually pour in the vegetable stock, stirring continuously to prevent lumps. Add the diced russet potatoes and fresh thyme sprigs. Bring the mixture to a boil over medium heat, then reduce to low and simmer uncovered for 15 minutes or until potatoes are tender. Remove from heat, discard the thyme sprigs.
  4. Combine and Puree the Soup: Stir the roasted vegetables into the soup base. Transfer about 3 cups of the soup to a blender and puree until smooth and creamy. Return the puréed mixture to the pot and stir thoroughly to combine, resulting in a rich, thick chowder.
  5. Finish and Adjust Seasoning: Stir in the milk, then place the pot back on medium-low heat and gently bring the soup to a simmer, stirring frequently to prevent sticking or burning. Taste and season with additional salt and pepper as needed.
  6. Serve and Garnish: Ladle the warm soup into bowls and garnish with freshly cracked black pepper, fresh thyme leaves, and, if desired, some reserved roasted vegetables for extra texture and color. Serve immediately for best flavor.

Notes

  • You can use any type of milk for the soup, including dairy or unsweetened plant-based milk for a vegan or lactose-free option.
  • Roasting the vegetables brings out their natural sweetness and adds depth to the flavor of the soup.
  • If you prefer a chunkier soup, puree only half of the mixture and stir the rest in without blending.
  • Make sure to gradually add the broth when mixing with flour to avoid lumps.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Adjust seasoning towards the end of cooking to prevent over-salting.

Nutrition

Keywords: winter vegetable soup, roasted vegetable soup, creamy vegan soup, butternut squash soup, healthy winter recipe, vegan chowder

Find it online: https://victoriablair.com/tasty-roasted-winter-vegetable-soup-recipe/