If you’re craving something deeply comforting, wholesome, and bursting with the cozy flavors of the colder months, then this Tasty Roasted Winter Vegetable Soup is exactly what you need. It’s a velvety blend of roasted butternut squash, parsnips, sweet potatoes, and other winter veggies, all pureed into a luxuriously creamy soup with just the right touch of fresh thyme. This recipe effortlessly warms you from the inside out, making it the perfect bowl of goodness that feels like a hug in a mug on chilly days.

Tasty Roasted Winter Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple but the ingredients are anything but ordinary when combined. Each vegetable brings its own unique sweetness, earthiness, and creaminess, while the olive oil and herbs elevate the flavors to new heights. This mix is what makes the Tasty Roasted Winter Vegetable Soup so irresistible.

Butternut squash (2 cups diced): Adds natural sweetness and a silky texture when roasted.

Parsnips (1 cup diced): Bring a subtle nutty flavor and balance the sweetness.
Sweet potato (1 cup diced): Enhances creaminess and a touch of caramel-like flavor.

Carrots (1 cup diced): Offer bright color and mild sweetness.
Fennel bulb (1 cup sliced): Adds an aromatic, slightly licorice-like taste to the mix.

Kosher or coarse sea salt (1 tsp, split): Essential for seasoning at multiple cooking stages.
Olive oil (5 tablespoons total): Provides richness and helps roast vegetables beautifully.
Onion (2 cups diced): Builds a savory foundation when sautéed.

Flour (2 tablespoons): Helps thicken the soup into a comforting chowder.
Vegetable stock (4 cups): The liquid base that carries all the roasted flavors.
Russet potatoes (2 medium): Added for creaminess and body.

Fresh thyme (4-5 sprigs): Brings an earthy, herbal note that elevates the soup.
Milk (1 cup): Either dairy or plant-based, it adds smoothness without overpowering the other flavors.
Black pepper and extra thyme leaves: For finishing touches and garnish.

How to Make Tasty Roasted Winter Vegetable Soup

Step 1: Roast the Vegetables

Start by preheating your oven to 400 degrees Fahrenheit — this high temperature is perfect for caramelizing the vegetables and coaxing out their natural sweetness. Toss the diced butternut squash, parsnips, sweet potato, carrots, and fennel with olive oil and half of your salt. Spread them out in a single layer on a baking sheet. Roasting for about 40 minutes until tender and slightly browned is the secret to achieving depth of flavor that makes this Tasty Roasted Winter Vegetable Soup stand out. Be sure to turn the veggies a couple of times while roasting so they cook evenly.

Step 2: Prepare the Soup Base

While your vegetables are roasting, it’s time to build the soup base. Heat olive oil in a large saucepan over low heat and gently cook diced onions with a pinch of salt and pepper until they’re soft and translucent. This slow cooking brings out their natural sweetness and forms the savory backbone of the soup. Next, stir in the flour and cook it for a few minutes to eliminate any raw taste, ensuring a smooth and thick chowder consistency.

Step 3: Add Broth and Potatoes

Gradually whisk in your vegetable stock so none of your roux starts to clump. Then add diced russet potatoes and fresh thyme sprigs. Bring this mixture to a boil over medium heat, then reduce to a gentle simmer for about 15 minutes or until the potatoes are soft. These potatoes add extra creaminess and substance to your soup, making it truly filling while staying light.

Step 4: Combine and Puree the Soup

Once your vegetables have finished their caramelizing transformation, stir them into the pot. To get that perfect creamy texture that defines this Tasty Roasted Winter Vegetable Soup, carefully transfer about 3 cups of the mixture to a blender and puree until silky smooth. Don’t forget to return this velvety blend back to the pot and stir everything together for a thick and luscious chowder-like finish.

Step 5: Finish and Adjust Seasoning

The magic touch of milk gets added to the pot to soften and mellow the flavors, as well as add richness without heaviness. Warm the soup gently over medium-low heat until it just simmers — stirring often to keep it from sticking or scorching. Taste and add additional salt and black pepper as needed to perfectly balance all those cozy flavors you’ve developed.

Step 6: Serve and Garnish

Pour your piping hot bowl of soup into your favorite mug or bowl. Finish it with a twist of freshly cracked black pepper, a sprinkle of thyme leaves, and if you like, some reserved roasted vegetables for an irresistible pop of texture and color. This final flourish brings your Tasty Roasted Winter Vegetable Soup from comforting to sublime.

How to Serve Tasty Roasted Winter Vegetable Soup

Garnishes

Beyond the fresh thyme leaves and black pepper, consider adding a dollop of crème fraîche or a swirl of olive oil to add richness and a touch of elegance. Toasted pumpkin seeds or a sprinkle of crispy shallots also make delightful garnishes, introducing a satisfying crunch to contrast the silky soup.

Side Dishes

This soup pairs wonderfully with warm crusty bread for dunking or a fresh green salad tossed lightly with lemon vinaigrette. For a heartier meal, serve alongside roasted garlic biscuits or a simple grilled cheese sandwich for maximum comfort and nostalgia.

Creative Ways to Present

For a festive touch, serve the soup in individual hollowed-out mini pumpkins or gourds that echo the winter harvest theme. Alternatively, layering the soup with a drizzle of chili oil or a sprinkle of smoked paprika can create visually stunning bowls that surprise your guests with flavor complexity.

Make Ahead and Storage

Storing Leftovers

Leftover Tasty Roasted Winter Vegetable Soup keeps well in an airtight container in the fridge for up to 4 days. The flavors only deepen, making it even better the next day. Just give it a good stir before reheating to reincorporate any settling.

Freezing

This soup freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 3 months. Since it contains milk, be sure to cool it completely before freezing to avoid any separation. When thawed, simply rewarm gently while stirring.

Reheating

Reheat your soup slowly over low to medium heat on the stove, stirring frequently until warmed through and creamy again. Avoid high heat which could cause the milk to separate or scorch. If the soup thickens too much, stir in a splash of milk or vegetable broth to loosen it up.

FAQs

Can I use other vegetables in this soup?

Absolutely! This soup is very versatile. You can swap or add root vegetables like turnips, celery root, or even beets. Just keep the roasting step the same to bring out those lovely caramelized flavors.

Is this soup vegan-friendly?

Yes! Use plant-based milk like almond or oat milk and ensure your vegetable stock is vegan. The olive oil replaces any butter for a rich, dairy-free version of this Tasty Roasted Winter Vegetable Soup.

Can I make this soup spicy?

Sure thing! Adding a pinch of cayenne pepper or a diced jalapeño while sautéing the onions can give the soup a pleasant warm kick without overwhelming the natural sweetness of the roasted veggies.

What’s the best blender to puree the soup?

A high-powered blender works best for a silky smooth texture, but a regular blender or even an immersion blender can also do the job. Be careful blending hot liquids, and work in batches if needed.

How thick should the soup be?

It should be thick and creamy, similar to a chowder consistency. If it’s too thick after pureeing, you can always loosen it up with a bit more milk or stock until it reaches your desired texture.

Final Thoughts

There’s something truly magical about a warm bowl of homemade soup that feels both nourishing and indulgent, and this Tasty Roasted Winter Vegetable Soup delivers just that. With its simple ingredients, easy steps, and deeply comforting flavors, it’s a recipe you’ll want to return to again and again throughout the colder months. So go ahead, give it a try, and let this soup become your new wintertime go-to for cozy, delicious meals.

Tasty Roasted Winter Vegetable Soup Recipe

★★★★★

4.8 from 16 reviews

Author: lina

Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Tasty Roasted Winter Vegetable Soup is a hearty, creamy chowder packed with autumn and winter vegetables like butternut squash, parsnips, sweet potatoes, carrots, and fennel. Roasting the vegetables enhances their natural sweetness and adds a depth of flavor, while the pureed base creates a velvety texture. Perfect as a comforting meal on cold days, this soup is easy to make and can be customized with your choice of milk for creamy richness.

Instructions

Roast the Vegetables: Preheat the oven to 400°F. In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon salt. Toss well to coat evenly. Spread the vegetables in a single layer on a large baking sheet. Roast in the oven for about 40 minutes, turning a couple of times, until vegetables are tender and browned in spots.
Prepare the Soup Base: While vegetables roast, heat 3 tablespoons olive oil in a large saucepan over low heat. Add diced onion, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring occasionally, until onions soften, about 10 minutes. Stir in the flour and cook for another 3 minutes, stirring constantly to avoid burning.

Add Broth and Potatoes: Gradually add the vegetable stock to the saucepan, stirring to combine. Add the chopped russet potatoes and fresh thyme sprigs. Increase heat to medium and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat, discard thyme sprigs.
Combine and Puree the Soup: Stir the roasted vegetables into the soup base. Carefully transfer about 3 cups of soup into a blender and blend until smooth, creating a creamy texture. Return the pureed soup to the pot and mix well for a thick and rich chowder consistency.
Finish and Adjust Seasoning: Stir in the milk. Place the pot back on medium-low heat and gently bring the soup to a simmer, stirring frequently to prevent sticking. Taste and adjust seasoning with additional salt and pepper as desired.

Serve and Garnish: Serve the soup warm, garnished with cracked black pepper and fresh thyme leaves. Optionally, add some reserved roasted vegetables on top for extra texture and color. Enjoy your comforting and delicious creamy winter vegetable chowder!

Notes

You can substitute almond milk or any plant-based milk to keep it dairy-free.
For a thicker soup, simmer longer after pureeing or add more potatoes.

Fresh thyme leaves can be added during cooking for a stronger herb flavor, but remove stems before blending.
To make this soup vegan, ensure vegetable stock is vegan-friendly and use plant-based milk.
Roasting the vegetables caramelizes their sugars and adds depth to the soup’s flavor.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Soup

Method: Roasting and simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (about 240 ml)

Calories: 180
Sugar: 6g
Sodium: 450mg

Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g

Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g

Protein: 4g
Cholesterol: 5mg

Keywords: winter vegetable soup, roasted vegetable soup, creamy chowder, butternut squash soup, hearty soup, vegetarian soup, cozy fall soup