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.
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.
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???
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!
Molly I TOTALLY agree! I could eat roasted veggies all day every day!
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.
Thank you Rony! this soup has a special place in my heart!
My pleasure Laura! Also I feel that, really its special. Best of luck.
This looks SO yummy! I love the combo of veggies!
Thank you Kayleigh! Roasted veggies are my favorite!
This soup looks so thick and satisfying! I’ve been soaking up the amazing fall produce. Pumpkin in EVERYTHING, of course 😉 . I’m also super excited about delicata, butternut, and spaghetti squash being in season so I’ve been eating them up. I’ve gotta try roasting them and throwing them into the blender to make soup like this. It sounds so easy and delicious
xxMeah
Thank you Meah! Oh yes pumpkin is a given! I need to branch out in my squash varieties! I’ve seen so many delicious looking delicate recipes that I need to get my hands on some at the farmer’s market this weekend!
Butternut squash, sweet potatoes, parsnips and carrots…oh my!! The color is stunning and it looks like the creamiest, most luscious soup ever!
LOL! 🙂 Than you so much Sonali! It is truly a special fall recipe!
Happy Belated Birthday! I love all of the fall veggies in this soup. Looks delicious!
Thank you Carly! 🙂
Happy Birthday!! What better way to celebrate with this goregous bowl of soup!! So pretty!!
Thank you Emily! Soup….and ice cream of course! 🙂
Wow, what a thick and velvety puree! I love that you added parsnips to this recipe – it’s such an under-loved veggie.
Parsnips add so much flavor to any dish they are in! I especially love them roasted!