The Best Roasted Winter Vegetable Soup You'll Make All Season
This cozy, naturally creamy soup starts with caramelized root vegetables roasted to golden perfection. The roasting step creates deep, sweet flavor that transforms simple ingredients into restaurant-quality comfort food. Perfect for meal prep, freezer-friendly, and ready in just 45 minutes.
Ingredients
For Roasting:
- 3 medium carrots peeled and cut into 1-inch chunks
- 2 medium parsnips peeled and cut into 1-inch chunks
- 1 medium turnip peeled and cut into 1-inch chunks
- 1 small butternut squash peeled, seeded, and cut into 1-inch chunks (about 2 cups)
- 1 large yellow onion cut into wedges
- 4 garlic cloves unpeeled
- 3 tablespoons olive oil
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 teaspoon dried thyme
For the Soup:
- 6 cups vegetable or chicken stock
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
For Serving (Optional):
- Fresh parsley chopped
- Extra virgin olive oil
- Crusty bread
- Croutons or toasted pepitas
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Cut all vegetables into uniform 1-inch chunks for even roasting.
- Place carrots, parsnips, turnip, butternut squash, onion wedges, and whole garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss to coat evenly, then spread in a single layer with space between pieces.
- Roast for 30-35 minutes, stirring halfway through, until vegetables are deeply golden brown with caramelized edges. Garlic should be soft when gently squeezed.
- Squeeze roasted garlic from skins and mash in a small bowl. Transfer all roasted vegetables and any browned bits to a large soup pot. Add mashed garlic, stock, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Remove bay leaf. Use an immersion blender to puree about half the soup, leaving chunks for texture.
- Stir in apple cider vinegar. Taste and adjust seasoning with salt and pepper as needed. Serve hot with a drizzle of olive oil, fresh parsley, and crusty bread.
Notes
For Thicker Soup: Blend more of the vegetables. For a brothier soup, blend less or add extra stock after blending.
Add Protein: Stir in white beans, chickpeas, or shredded rotisserie chicken during the final simmer for a more filling meal.
Equipment Tip: No immersion blender? Use a regular blender in batches, filling only halfway and holding the lid with a towel. Or use a potato masher for rustic texture.
Pro Tip: Don't skip the halfway stir during roasting—it ensures even caramelization and prevents burning. Make sure vegetables have dark golden-brown edges before moving to the soup pot for maximum flavor.