Roasted Vegetable Soup

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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.

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:

overhead photo of the labeled 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

Roasted Vegetable Soup 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

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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 6 votes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 8 Servings
Calories 155.9
Prep Time5 minutes
Cook Time45 minutes
Total Time1 hour

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: 1cup | Calories: 155.9kcal | Carbohydrates: 31g | Protein: 2.4g | Fat: 3.9g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.5g | Sodium: 501mg | Potassium: 703mg | Fiber: 7.2g | Sugar: 7.9g | Vitamin A: 17600IU | Vitamin C: 46.4mg | Calcium: 90mg | Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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5 from 6 votes (2 ratings without comment)

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44 Comments

  1. 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.

  2. 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???

  3. 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!

  4. 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.

  5. 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

    1. 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!

  6. Butternut squash, sweet potatoes, parsnips and carrots…oh my!! The color is stunning and it looks like the creamiest, most luscious soup ever!

  7. Wow, what a thick and velvety puree! I love that you added parsnips to this recipe – it’s such an under-loved veggie.