• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Roasted Vegetable Soup

    Roasted Vegetable Soup

    Published: Nov 28, 2021 · Modified: Dec 6, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It's a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.

    a bowl of roasted vegetable soup garnished with fresh rosemary

    This roasted vegetable soup is a wonderful way to usher in the fall (also known as soup season).

    This healthy soup is made with vegetables - that's it (and a little vegetable stock). Butternut squash, sweet potatoes, parsnips and carrots are roasted to golden perfection and then blended together (In the Vitamix of course) to make a creamy dreamy soup without dairy.

    Since it's made with only veggies, this Roasted Vegetable Soup is vegan, gluten-free, dairy-free, sugar-free, and paleo, which means it can be enjoyed by even people with strict allergies.

    a bowl of roasted vegetable soup garnished with fresh rosemary

    Roasted Vegetable Soup: Ingredients & Substitutions 

    You can find all the ingredients to make this root vegetable soup at your local farmer's market. October is my favorite month of the year to visit the farmer's market. The rich, beautiful fall produce becomes readily available and I just can't help myself. Apples, squash, carrots, beets, and the list goes on and on. We visit our city's market most Saturday mornings and stock up on our favorite fresh veggies from some amazing local farms.

    So, I implore you to head to your local market this weekend, bring home a bounty of delicious produce, and get cooking. Here are a few notes on the ingredients used in this Roasted Root Vegetable Soup:

    ingredients in this Roasted Vegetable Soup recipe
    • Vegetable Stock. You can use chicken stock in place of vegetable stock, but keep in mind then this recipe will no longer be vegan/vegetarian.
    • Carrots & Parsnips. If you can't find parsnips, you can substitute equal amounts of carrots for them. However, I think the parsnips really make this soup special.
    • Sweet Potato/Butternut Squash. These vegetables can also be substituted for each other (e.g. if you can't find butternut squash, simply replace it with more sweet potato, and vice versa).
    • Other Vegetables. Pumpkin, beet, purple sweet potato, etc. are also great veggies to roast and toss in this soup.
    3 bowls of Roasted Vegetable Soup garnished with rosemary

    How to Make Roasted Vegetable Soup

    Begin this recipe by roasting the vegetables. Place the vegetables in the oven drizzled with a little olive oil.

    A helpful tip is to keep the vegetables separated on the pan. Different veggies roast at different speeds (e.g. carrots roast faster than sweet potatoes), so you will want to be able to remove some from the oven before others.

    vegetables roasting on two baking sheets to make Roasted Vegetable Soup

    Blend. Next, add the vegetable stock and roasted veggies to the container of a Vitamix (or another high powered blender) and blend until the mixture is smooth, becomes warm and you see steam coming from the soup (about 2 minutes).

    roasted vegetables and broth in the contianer of a vitamix to make Roasted Vegetable Soup

    Stovetop Option. You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth.

    two photos showing how to make Roasted Vegetable Soup in the blender

    Serve

    Serve this roasted root vegetable soup with a sprinkle of salt and pepper and garnish with your favorite herbs (rosemary and parsley are my top recommendations.

    I suggest baking a crusty loaf of no-knead bread or homemade french bread to dip into the soup - yum!

    Store

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    Freeze

    You can freeze this soup in an airtight container (or in these souper cubes), for up to 2 months. Reheat on the stovetop or in the microwave.

    Roasted Vegetable Soup being poured from the blending container into a bowl

    Recipe FAQs

    What are the best root vegetables?

    Some of the top healthiest root vegetables are carrots, parsnips, and sweet potatoes.

    How do you make soup flavorful?

    Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.

    What is a good addition to this recipe?

    I suggest adding saltine crackers of some kind to add some crunch.

    a bowl of Roasted Vegetable Soup with fresh rosemary and a spoon

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Roasted Vegetable Soup

    Laura
    Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It's a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.
    5 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Appetizer, Main Course, Soup
    Cuisine American
    Servings 8 Servings
    Calories 155.9 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • Vitamix blender
    • baking sheet

    Ingredients
     
     

    • 3 large carrots about 1 cup
    • 3 Parsnips (about 1 cup)
    • 1 medium sweet potato (about 1 cup)
    • 1 small butternut squash (about 2 cups)
    • 4 TBS Olive Oil
    • Salt & Pepper to taste
    • 1 quart Vegetable Broth

    Instructions
     

    • Preheat oven to 425 Degrees F. Grease two large baking sheets.
    • Peel and cut all the vegetables into similar size chunks, drizzle olive oil (enough to coat the veggies) and sprinkle with salt and pepper!
    • Place parsnips & carrots on one baking sheet, and butternut squash & sweet potatoes on the other.
    • Place both pans in the oven and roast for 20 minutes. Stir and continue roasting (stirring every 10-15 minutes) until all the veggies are golden-brown!
    • Pour 3 cups of the vegetable broth into a Vitamix (or other high-powered blender).
    • Add all your vegetables and place lid onto the top. Choose the “Soup” preset and press start. Blend until program is finished. (If you do not have presets on your blender, simply start blending at the lowest speed and slowly increase to high, blend until soup is smooth and hot).
    • Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.
    • Serve hot!

    Video

    Notes

    Ingredient Substitutions 

    • Vegetable Stock. Chicken stock can be substituted for vegetable stock, but keep in mind then this recipe will no longer be vegan/vegetarian.
    • Carrots & Parsnips. I absolutely adore the flavor that both of these sweet root vegetables add to this healthy vegetable soup. If you can't find parsnips, you can substitute equal amounts of carrots for them. However, I think the parsnips really make this Roasted Root Vegetable Soup special.
    • Sweet Potato/Butternut Squash. These vegetables can also be substituted for each other (e.g. if you can't find butternut squash, simply replace it with more sweet potato, and vice versa).
    • Other Vegetables. Pumpkin, beet, purple sweet potato, etc. are also great veggies to roast and toss in this soup.

    Serve

    Serve this roasted vegetable soup with a sprinkle of salt and pepper and garnish with your favorite herbs (rosemary and parsley are my top recommendations.

    I suggest baking a crusty loaf of no-knead bread or homemade french bread to dip into the soup - yum!

    Store

    Store leftovers in an airtight container in the refrigerator for up to 5 days.

    Freeze

    You can freeze this soup in an airtight container (or in these souper cubes), for up to 2 months. Reheat on the stovetop or in the microwave.

     

    Nutrition

    Serving: 1cupCalories: 155.9kcalCarbohydrates: 31gProtein: 2.4gFat: 3.9gSaturated Fat: 0.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.5gSodium: 501mgPotassium: 703mgFiber: 7.2gSugar: 7.9gVitamin A: 17600IUVitamin C: 46.4mgCalcium: 90mgIron: 1.5mg
    Tried this recipe?Let us know how it was!

    More Delcious Recipes

    • This Homemade Tomato Soup Recipe with grilled cheese is the best!
    • This Butternut Squash Soup is the perfect soup for the fall.
    • Stay warm with this tasty Chicken Noodle Soup.
    • Love vegetables? Try Stir Fry Vegetables, Oven Roasted Vegetables Recipe, or Balsamic Roasted Vegetables.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    Photos in this post were taken by Addison from Organically Addison.

    « Moments 11.2021
    Gingerbread Cookies (Gingerbread Men) »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Nell

      October 06, 2020 at 5:27 pm

      Just found this recipe. The only ingredient I'm missing is parsnips. Anything to substitute or alright to omit it?

      Reply
    2. Maribel

      November 30, 2018 at 9:19 pm

      5 stars
      This is one of my favorite recipes to make with my vitamix. Especially during this time of the year 🙂

      Reply
      • Laura

        December 01, 2018 at 7:20 am

        I'm so glad you love it Maribel! It's such a cozy and comforting (but still healthy) soup!

        Reply
    3. SANDABERRY

      November 11, 2017 at 8:33 am

      You show a healthy and colorful food recipe. It is the mixed of fruits and other. It will be very good for our health. Thank you to share with us.

      Reply
    4. Sabrina Zaragoza

      November 08, 2016 at 7:16 pm

      Love the color of the dish. It looks fresh and tasty, and healthy, too. Fall is always perfect time for cooking with thousands of product, isn't it???

      Reply
    5. Molly

      October 19, 2016 at 11:33 am

      This looks amazing! I am one of roasted veggies' biggest fans, but I've never thought of turning them into a soup! I can't wait to try your recipe!

      Reply
      • Laura

        October 21, 2016 at 8:05 am

        Molly I TOTALLY agree! I could eat roasted veggies all day every day!

        Reply
    6. Rony Jahid

      October 19, 2016 at 12:33 am

      This soup different creamy looks, exquisite color. sweet potato, butternut squash, carrot these are amazing elements. I just love this soup & want to try it soon. Thanks #Laura.

      Reply
      • Laura

        October 21, 2016 at 8:04 am

        Thank you Rony! this soup has a special place in my heart!

        Reply
        • Rony Jahid

          October 27, 2016 at 11:55 pm

          My pleasure Laura! Also I feel that, really its special. Best of luck.

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    2282 shares
    • 435