Tasty Roasted Winter Vegetable Soup is a cozy bowl full of tender roasted veggies like carrots, potatoes, and parsnips, blended into a warm, comforting broth. The roasting brings out a natural sweetness that makes this soup feel like a hug on a chilly day. It’s thick, flavorful, and just the right mix of creamy and chunky to keep every spoonful interesting.
I love making this soup when I want something easy but packed with flavor. Roasting the vegetables first really changes everything—it adds a nice caramelized touch that’s hard to beat. I usually roast a big batch, so I can enjoy leftovers all week or freeze it for busy days ahead. It’s one of those recipes that feels fancy but is actually super simple to pull together.
My favorite way to eat this soup is with a warm slice of crusty bread or a sprinkle of fresh herbs on top. Sometimes, I stir in a bit of cream or a dollop of yogurt to make it extra smooth and cozy. It’s perfect for sharing with family or friends and always gets everyone asking for seconds. This soup truly feels like a little bit of winter sunshine in a bowl.
Key Ingredients & Substitutions
Butternut Squash: This is the star for creamy texture and natural sweetness. If you can’t find it, try pumpkin or sweet potato as a good substitute.
Carrots, Parsnips, and Sweet Potato: These root veggies add body and warmth. You can swap parsnips with turnips or omit if not available.
Onion and Garlic: Build flavor with these basics. Yellow or white onions work well. For a milder taste, use shallots instead.
Herbs (Thyme & Rosemary): Fresh is best, but dried herbs save time and still pack flavor. You can also add sage for an earthy twist.
Heavy Cream or Coconut Milk: Adds richness and smoothness. Use coconut milk for a dairy-free option; plain yogurt can work as a topping too.
How Can You Perfectly Roast the Winter Vegetables?
Roasting the veggies unlocks their sweetness and deep flavor, which makes the soup extra tasty. Here’s how to get it right:
- Preheat the oven to 425°F (220°C) to get a hot oven that caramelizes well.
- Toss veggies with oil and herbs evenly—this helps roasting and flavor.
- Spread them in a single layer; crowding causes steaming instead of roasting.
- Roast for 35-40 minutes, flipping halfway to brown all sides.
- Look for tender, golden, and slightly caramelized edges before moving on.
Take your time on this step — well-roasted veggies mean a richer soup base that’s hard to beat!
Equipment You’ll Need
- Large baking sheet – perfect for roasting veggies in a single layer to get them caramelized evenly.
- Large mixing bowl – makes tossing the vegetables with oil and herbs easy and mess-free.
- Immersion blender – lets you blend the soup right in the pot for a smooth, creamy texture without dirtying extra dishes.
- Sharp chef’s knife – helps you chop all the vegetables quickly and safely.
- Large pot or Dutch oven – ideal for simmering the soup and mixing flavors well.
Flavor Variations & Add-Ins
- Swap butternut squash with pumpkin for a slightly different sweetness and fall flavor.
- Add a pinch of smoked paprika or cayenne for a little warmth and spice.
- Stir in cooked lentils or white beans after blending for added protein and heartiness.
- Sprinkle toasted pumpkin seeds or crispy bacon bits on top to add crunch and contrast.
Tasty Roasted Winter Vegetable Soup
Ingredients You’ll Need:
For The Roasted Vegetables:
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 3 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
For The Soup Base & Garnish:
- 4 cups vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk (optional)
- Croutons for garnish
- Fresh thyme or rosemary sprigs for garnish
Time Needed:
This recipe takes about 15 minutes to prepare your vegetables, 35-40 minutes to roast, and 10-15 minutes to simmer and blend the soup. In total, you should plan for around 1 hour from start to finish. It’s worth every minute for the rich, cozy flavor!
Step-by-Step Instructions:
1. Preheat and Prepare Vegetables:
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Peel and chop all your vegetables into pieces about the same size to ensure even cooking.
2. Toss and Roast:
In a big bowl, mix the butternut squash, carrots, parsnips, sweet potato, onion, and garlic with olive oil, salt, pepper, thyme, and rosemary. Spread them out on the baking sheet in a single layer. Roast for 35-40 minutes, turning them halfway through, until the edges are caramelized and vegetables are soft.
3. Simmer and Blend:
Transfer the roasted vegetables along with any juices on the tray into a large pot. Pour in 4 cups of vegetable broth, bring to a simmer, and cook for 10 minutes to let the flavors come together. Then use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully blend the soup in batches in a traditional blender.
4. Finish and Serve:
If you like your soup creamy, stir in the heavy cream or coconut milk now. Taste and adjust with salt and pepper if needed. Warm it gently, then ladle into bowls. Top with croutons, a little swirl of cream if you like, and fresh herb sprigs. Serve with toasted bread for the perfect finishing touch!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen butternut squash or mixed vegetables to save time. Just thaw them completely and pat dry before roasting to avoid excess moisture, which can make the soup watery.
How Long Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup Vegan?
Absolutely! Skip the heavy cream and use full-fat coconut milk or another plant-based milk to keep it creamy and delicious without dairy.
What Are Good Soup Toppings or Add-Ins?
Try adding crunchy croutons, toasted pumpkin seeds, crispy bacon bits, or a dollop of plain yogurt or sour cream to add texture and extra flavor to your soup.
