Savory Roasted Winter Vegetable Soup is a cozy bowl packed with the deep, caramelized flavors of roasted root veggies like carrots, parsnips, and sweet potatoes. It’s all blended into a smooth, hearty soup that’s warming and comforting on chilly days. The roasting brings out a natural sweetness and richness that makes every spoonful satisfying.
I love making this soup when the weather turns cold because it feels like a hug in a bowl. The roasting step is my favorite part—it’s simple but really makes a difference in flavor. I usually toss the veggies with a bit of olive oil, salt, pepper, and rosemary before roasting to get that perfect mix of earthiness and brightness. It’s always a hit with my family, especially when I add a swirl of cream or a sprinkle of fresh herbs on top.
One of my favorite ways to enjoy this soup is with crusty bread on the side for dipping. It’s such an easy meal to make ahead, and it tastes even better the next day once the flavors have had time to settle. This soup has become my go-to for weeknight dinners or when I need something simple but comforting. I think it’s especially nice because it highlights all the best flavors of winter veggies without needing any fancy ingredients.
Key Ingredients & Substitutions
Winter Vegetables: Carrots, butternut squash, parsnips, and sweet potatoes give this soup its naturally sweet and earthy flavor. If you can’t find these, try turnips, rutabaga, or pumpkin for a similar cozy taste.
Onion & Garlic: Both add depth and aroma. Yellow or sweet onions work best. If you’re avoiding garlic, add a pinch of garlic powder or use shallots for a milder flavor.
Olive Oil: It helps roast the vegetables beautifully. If you prefer, use avocado oil or another mild oil that tolerates high heat well.
Vegetable Broth: This is the liquid base. You can substitute with chicken broth if you want a non-vegetarian version. For a lighter soup, use water and add extra seasoning.
Rosemary & Smoked Paprika: Rosemary adds an herby note that fits winter flavors perfectly. Smoked paprika is optional but gives a warm, subtle smokiness. Thyme or sage can swap for rosemary.
Chives & Croutons: These make great garnishes adding freshness and crunch. For a dairy-free version, skip cream and use crunchy nuts or seeds instead of croutons.
How Do You Get Rich Flavor From Roasting Vegetables?
Roasting is key to unlocking natural sweetness and caramelizing the veggies for a deeper soup flavor. Here’s how to get it right:
- Cut Evenly: Chop vegetables into similar-sized pieces so they cook evenly.
- Don’t Crowd the Pan: Spread veggies in a single layer for good browning. Crowding causes steaming instead.
- Use Enough Oil: Toss veggies well so they’re lightly coated. This helps with caramelization and prevents sticking.
- Turn Halfway: Flip veggies once halfway through roasting to get an even golden color.
- Watch the Time: Roast until tender and beautifully browned, about 30-40 minutes at 400°F (200°C).
I like to keep the garlic cloves whole while roasting—they get soft and mellow, which adds great flavor without overpowering the soup. Roasting the onion wedges also boosts sweetness and adds body to the flavor.
Equipment You’ll Need
- Large baking sheet – perfect for roasting vegetables in a single layer to get that nice caramelization.
- Large pot or Dutch oven – you’ll simmer and blend the soup here, making it easy to cook and puree in one place.
- Immersion blender – helps you puree the soup directly in the pot for a smooth, creamy texture without extra dishes.
- Chef’s knife – sharp and sturdy for chopping tough winter vegetables safely and quickly.
- Cutting board – a stable surface for prepping your veggies.
Flavor Variations & Add-Ins
- Add a splash of coconut milk or cream for a richer, creamier soup with a subtle sweetness.
- Stir in cooked lentils or white beans after blending to boost protein and make the soup heartier.
- Replace rosemary with sage or thyme for a different herbal note that still pairs well with winter veggies.
- For a bit of heat, add a pinch of cayenne pepper or red pepper flakes while roasting the vegetables or in the pot.
How to Make Savory Roasted Winter Vegetable Soup?
Ingredients You’ll Need:
For The Roasted Vegetables:
- 3 cups mixed winter vegetables (such as carrots, butternut squash, parsnips, sweet potatoes), peeled and chopped
- 1 large onion, cut into wedges
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon smoked paprika (optional)
For The Soup Base & Garnish:
- 4 cups vegetable broth
- 1 tablespoon olive oil (for sautéing garnish)
- Extra onion or shallot pieces (for garnish, optional)
- ¼ cup fresh chives, chopped (for garnish)
- Croutons, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30-40 minutes to roast the vegetables, and another 15 minutes to simmer and blend. Plan for roughly an hour in total to enjoy a warm, flavorful soup.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chopped winter vegetables, onion wedges, and garlic cloves with 2 tablespoons of olive oil, fresh rosemary, salt, pepper, and smoked paprika if you’re using it. Spread the veggies out in a single layer. Roast for 30 to 40 minutes, turning once halfway through, until they’re soft and nicely caramelized.
2. Simmer and Blend the Soup:
Transfer your roasted veggies and garlic to a large pot. Pour in the vegetable broth and bring it to a gentle simmer over medium heat. Let it cook for about 10 minutes so all the flavors come together. Use an immersion blender to puree the soup until it’s silky and smooth. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender.
3. Prepare Garnishes and Serve:
In a small pan, warm the remaining tablespoon of olive oil. Sauté some extra onion or shallot pieces until they’re golden and soft if you want to add a lovely garnish. Ladle the hot soup into bowls and top each with the sautéed onions, crunchy croutons, and a sprinkle of fresh chopped chives. Enjoy your cozy bowl of savory roasted winter vegetable soup!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen winter vegetables if fresh ones aren’t available. Just thaw and pat them dry before roasting to prevent excess moisture. Roasting time may be a bit shorter, so keep an eye on them.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Ahead of Time?
Absolutely! Roast the vegetables and make the soup up to 2 days in advance. Keep it refrigerated and reheat before serving, adding a splash of broth or water if it’s too thick.
What Can I Use Instead of Rosemary?
If you don’t have rosemary, thyme or sage are excellent substitutes that complement winter vegetables well. Use the same amount as the recipe calls for rosemary.
