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Roasted Winter Vegetable Soup

Close-up of a bowl of Roasted Winter Vegetable Soup with carrots, potatoes, onions and herbs.
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A hearty and flavorful soup made with roasted root vegetables.

Ingredients

Scale
  • 2 lbs mixed winter vegetables (e.g., carrots, parsnips, sweet potatoes, butternut squash), peeled and cubed
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed vegetables with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 25-30 minutes, or until tender and slightly caramelized.
  4. While vegetables roast, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Add the roasted vegetables, vegetable broth, thyme, and rosemary to the pot.
  7. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  8. You can serve the soup chunky or blend it for a smoother consistency using an immersion blender or a regular blender.
  9. Season with additional salt and pepper if needed.

Notes

  • For a creamier soup, you can add a splash of heavy cream or coconut milk before serving.
  • Garnish with fresh parsley or croutons.

Nutrition

Keywords: Roasted Winter Vegetable Soup, vegetable soup, roasted vegetables, hearty soup, healthy soup, winter soup

Find it online: https://www.meltitclean.com/roasted-winter-vegetable-soup/