This roasted winter vegetable soup has become a staple in my kitchen every cold season. I love how roasting deepens the flavors of humble root vegetables, filling the house with a cozy, earthy aroma. The soup is hearty but not heavy, with a naturally creamy texture that comes from blending the roasted veggies.

I often make this soup on weekends, especially when I have a mix of leftover vegetables in the fridge. It’s perfect for lunch with crusty bread or as a starter for a casual dinner. The golden color and gentle sweetness from carrots and parsnips make it appealing even for picky eaters.

What makes this soup special for me is its flexibility—I can swap in whatever winter produce I have on hand. The roasting step is worth the extra effort; it brings out a subtle caramelized note that you just can’t achieve by simmering alone. I like to finish each bowl with a swirl of olive oil and a sprinkle of fresh herbs for a simple, satisfying meal.

Quick Facts

Why You’ll Love It

This soup is a go-to when I want something comforting, simple, and nourishing. Roasting the vegetables adds depth and a hint of sweetness, making every spoonful satisfying. It’s also easy to customize and works well for meal prep.

• Deep, roasted flavor from caramelized vegetables
• Naturally creamy—no cream required
• Great for using up odds and ends of winter produce
• Freezer-friendly and easy to reheat
• Vegan and gluten-free as written
• Perfect for make-ahead lunches

Ingredients

This soup uses a mix of classic winter vegetables, but you can adjust based on what you have. Roasting brings out their natural sweetness and adds complexity. I recommend cutting the vegetables into similar-sized pieces for even roasting.

• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small butternut squash, peeled and cubed (about 3 cups)
• 1 medium sweet potato, peeled and cubed
• 1 medium yellow onion, peeled and quartered
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 garlic cloves, peeled
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• 4 cups low-sodium vegetable broth
• 1 cup water (more as needed)
• 1 tablespoon lemon juice
• Chopped fresh parsley or chives, for serving

Step-by-Step Instructions

Roasting the vegetables is the key step here, so don’t rush it. Once everything is tender and browned, the soup comes together quickly. You can use a blender or an immersion blender to puree the soup to your preferred texture.

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the carrots, parsnips, butternut squash, sweet potato, and onion on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Spread in a single layer.
3. Roast for 30 minutes, stirring halfway through. Add the garlic cloves to the pan, drizzle with the remaining 1 tablespoon olive oil, and roast for another 10–15 minutes, until all vegetables are golden and tender.
4. Transfer the roasted vegetables and garlic to a large pot. Add the dried thyme, smoked paprika (if using), vegetable broth, and water.
5. Bring to a simmer over medium heat. Cook for 10 minutes to let the flavors meld.
6. Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender in batches. Blend until smooth, adding more water if needed to reach your desired consistency.
7. Stir in the lemon juice. Taste and adjust salt and pepper as needed.
8. Ladle into bowls and garnish with chopped fresh parsley or chives. Serve hot.

Chef Tips

A few practical tips make this soup even easier and more flavorful. Roasting is flexible, and blending can be adjusted to your preference. Here’s how to get the best results every time.

• Cut vegetables into uniform pieces for even roasting.
• Don’t overcrowd the baking sheet—use two if needed.
• Blend in batches if using a countertop blender; vent the lid to avoid steam buildup.
• Add more broth or water for a thinner soup.
• Finish with a drizzle of good olive oil for extra richness.
• Taste and adjust seasoning after blending.

Substitutions

This recipe adapts well to what you have on hand. Feel free to swap in other root vegetables or adjust the seasonings. Here are some easy substitutions to try.

• Swap parsnips for more carrots or turnips.
• Use pumpkin or acorn squash instead of butternut.
• Replace sweet potato with regular potato.
• Add a pinch of curry powder for a spiced variation.
• Use chicken broth instead of vegetable broth if not vegan.
• Garnish with toasted seeds or croutons instead of fresh herbs.

Storage & Reheating

This soup stores and reheats beautifully, making it a great option for busy weeks. Let it cool before storing, and reheat gently to preserve the flavors. Here’s how I handle leftovers:

• Cool soup completely before refrigerating.
• Store in an airtight container in the fridge for up to 4 days.
• Freeze in portions for up to 3 months.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.
• Add a splash of water or broth if the soup thickens after chilling.

Perfect Pairings

This soup pairs well with a variety of sides and drinks. I often serve it with something crunchy or a simple salad. Here are some favorite pairings to round out the meal:

• Crusty sourdough or multigrain bread
• A sharp, dry white wine like Sauvignon Blanc
• Simple green salad with lemon vinaigrette
• Grilled cheese sandwich for a heartier meal

FAQs

Home cooks often have questions about texture, roasting, and making ahead. Here are answers to the most common concerns, based on my experience making this soup many times.

Nutritional Note

This soup is naturally low in fat and calories, with fiber and vitamins from the vegetables. Nutrition will vary based on your exact ingredients and portions.