Roasted Root Vegetable Soup

Indulge in the cozy, nourishing flavors of fall with this Roasted Root Vegetable Soup, a vibrant and velvety dish that transforms hearty vegetables into a soul-warming meal. Featuring caramelized carrots, parsnips, sweet potato, and turnip, roasted to perfection with garlic and olive oil, this recipe captures an earthy sweetness that's beautifully balanced with fresh thyme and a hint of creaminess. Perfectly suited for chilly evenings, this vegetarian soup is not only packed with nutrients but also bursting with deep, rich flavors and easy-to-follow steps. Serve it hot, garnished with fresh parsley, and pair it with crusty bread for a comforting, wholesome dinner. Whether you're meal prepping for the week or entertaining guests, this roasted root vegetable soup is a crowd-pleaser that celebrates the best of seasonal produce.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium carrots
• 3 medium parsnips
• 1 large sweet potato
• 1 medium turnip
• 1 large yellow onion
• 4 whole garlic cloves
• 3 tablespoons olive oil
• 5 cups vegetable broth
• 4 sprigs fresh thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cups heavy cream (optional)
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and chop the carrots, parsnips, sweet potato, and turnip into roughly 1-inch cubes. Peel and quarter the onion.

Step 3

Place the chopped vegetables, onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the preheated oven for 25–30 minutes, or until they are tender and caramelized, flipping them halfway through cooking.

Step 5

Transfer the roasted vegetables to a large pot. Add the vegetable broth, thyme sprigs, and bay leaf.

Step 6

Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer for 15 minutes, allowing the flavors to meld together.

Step 7

Remove the thyme sprigs and bay leaf. Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender, returning the soup to the pot afterward.

Step 8

For a creamier texture, stir in the heavy cream (if using). Adjust the seasoning with additional salt and pepper, if needed.

Step 9

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	2351.7 grams (2351.7g)

Amount per serving	% Daily Value*
Calories	1761

Total Fat 91.50g	117%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 12.90g
Cholesterol 79mg	26%
Sodium 6226mg	271%
Total Carbohydrate 212.80g	77%
Dietary Fiber 43.60g	156%
Total Sugars 68.10g
Protein 35.10g	70%

Vitamin D 0IU	0%
Calcium 577mg	44%
Iron 12mg	64%
Potassium 5102mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 7.7%

Carbs: 46.9%