Roasted Vegetable Soup

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.

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.

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:

• 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.

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.

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).

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.

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.

Recipe FAQs

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 3 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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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.