Roasted Vegetable Soup
Posted Nov 28, 2021, Updated Feb 20, 2024
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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.
Roasted Vegetable Soup Recipe FAQs
Some of the top healthiest root vegetables are carrots, parsnips, and sweet potatoes.
Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.
I suggest adding saltine crackers of some kind to add some crunch.
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Roasted Vegetable Soup
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds like a delicious fall soup!
Thank you Jenn! It’s so healthy and comforting!
My favorite produce is squash right now – always seems to be the case this time of year. but this year I’ve discovered banana squash – my current fav!
OoOo I haven’t tried banana squash! I definitely need to look into that!
Oooh, this looks so thick and creamy and delicious! I love when recipes have a story or a friend behind it and this one sounds perfect.
Happy happy birthday to you, beautiful! I am SURE 31 will be wonderful for you! <3
Thank you Kristy! Some of my favorite times were spent learning from Lois, and the other women, in this mentorship study I was in! 7 older ladies and 7 younger ladies doing life together…it was truly a special time in my life!
Happy Birthday! Pinning this wonderful soup recipe! I could eat soup everyday as the thermometer dips.
Thank you so much Letty! I totally agree…soup is such a wonderful warm comfort food! However my kids don’t love it! I made chicken noodle soup a few days ago and they realllllly didn’t want to eat it! My husband told them there are many foods they can choose not to love, but chicken noodle soup can not be one of them! LOL! 😉 Hopefully as I keep feeding it to them they learn to love soup!
Happy birthday, Laura! I hope you are having a wonderful day (yay to no dishes!). I love hearing about your mentor – there’s nothing better than that person who takes you under their culinary wing — for me, it was my aunt, Leah. I think I will give her a call today 🙂
Thank you Liren! Yes! My husband is so good to me…I’m one blessed lady! 😉 I totally agree! I love sharing life both in and out of the kitchen with sweet friends and mentors….I learned so much from Lois! Your Aunt Leah most definitely taught you well! <3
Love the simplicity of this soup. Just pinned it. Happy Birthday! Hope you have a great day!
Thank you Mona! 🙂 <3
Wow, you have some real fall gems here; and I LOVE creamy butternut squash soup from the Vitamix.
And I hope you have a really awesome happy Birthday Laura with all of your little ones and your husband around you.
I agree with Becky; I would love to hear more about your mentor someday. <3
Hey Emily! Thank you so much! I hope you check out the other ladies’ recipes! 🙂 We have had a wonderful day so far. Now time for naps and more fun later…letting the kiddos pick where we go to dinner…so I’m guessing Chic-Fil-A (which is always ok with me)! 😉 I will definitely have to share more about her…I am so grateful for the older women God has put in my life over the years to help and guide me…because I seriously have no idea what I’m doing and need all the help I can get! LOL! 😉
Happy birthday! I think a big bowl of this delicious soup is a great way to celebrate — I just love the combination of vegetables you have in here!
Thank you so much Marcie! I’m a total sucker for roasted veggies! 🙂
HAPPY BIRTHDAY FRIEND!!! I hope its a perfect day filled with all of your favorite people, foods, and activities 🙂 And I love this soup recipe and that it was inspired by your mentor. My food and life mentor was Ruthie, hence my baby’s name 🙂 I want to hear more about yours someday! Take care and have a fabulous day. Oh and thanks for joining the eat seasonal crew!!
It has been so great! Aww I had no idea Ruthie was named after your mentor! I definitely need to hear about her too! 🙂 <3 Have a great day sweet friend!
Happy Birthday, Laura! I hope you have a wonderful day! So happy to have you (and this gorgeous soup!) in our Eat Seasonal group. I’m looking forward to getting to know you more and seeing more of your recipes!
Thank you Liz! So far the day has been amazing! I’m excited to be part of such a wonderful group of women! 🙂