Why You’ll Love This Recipe

This soup is not only easy to make but also incredibly flavorful. Roasting the vegetables intensifies their sweetness and brings out natural caramelization, creating a depth of flavor you won’t get from boiling. The creamy texture makes each spoonful comforting, while the mix of vegetables like carrots, parsnips, and sweet potatoes ensures it’s packed with nutrients. Plus, it’s vegetarian and can be easily made dairy-free by swapping the cream for coconut milk or a non-dairy alternative.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups carrots, peeled and chopped
2 cups parsnips, peeled and chopped
1 medium sweet potato, peeled and chopped
1 tablespoon olive oil
Salt and pepper to taste
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup heavy cream or coconut milk (for a dairy-free version)
Fresh herbs (optional for garnish)

Directions

Roast the vegetables: Preheat your oven to 400°F (200°C). Arrange the carrots, parsnips, and sweet potato on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Prepare the soup base: While the vegetables are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the onion until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Combine the roasted vegetables and broth: Once the vegetables are roasted, add them to the pot with the onion and garlic. Pour in the vegetable broth, and add the thyme and rosemary. Bring to a boil, then lower the heat and simmer for about 10 minutes to let the flavors meld together.
Blend the soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender. Be careful when blending hot liquids.
Add the cream: Once the soup is smooth, stir in the heavy cream or coconut milk for a rich, creamy texture. Adjust seasoning with additional salt and pepper, if needed.
Serve: Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot.

Servings and Timing

Servings: 4-6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Add spices: Spice up the soup with a pinch of cayenne pepper or paprika for a little heat, or ground cumin for a warm, earthy flavor.
Use different vegetables: Feel free to swap in other root vegetables like turnips, beets, or rutabaga for a unique twist.
Herb variations: Experiment with different herbs like basil or parsley to customize the flavor.
Make it vegan: Substitute the heavy cream with coconut milk or another plant-based cream to make the soup dairy-free and vegan.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the soup on the stove over low heat until warmed through, or heat in the microwave in 1-minute intervals, stirring between each.

FAQs

Can I use other vegetables for this soup?

Absolutely! You can replace or add other root vegetables like butternut squash, beets, or even cauliflower for variety.

Can I freeze this soup?

Yes, this soup freezes well! Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.

Can I make this soup ahead of time?

Yes, this soup tastes even better after sitting for a day as the flavors have more time to develop. Make it a day ahead and store it in the refrigerator.

Is there a substitute for the heavy cream?

Yes, you can use coconut milk for a dairy-free version, or even a plant-based cream like oat cream or almond milk if you prefer a lighter consistency.

How can I make the soup thicker?

If you prefer a thicker soup, reduce the amount of vegetable broth, or cook the soup for longer to allow more liquid to evaporate. You can also blend in a few more roasted vegetables.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender. Just be careful when blending hot liquids. Allow the soup to cool slightly and blend in batches to avoid spills.

How can I make the soup spicier?

Add some cayenne pepper, red pepper flakes, or a dash of hot sauce to give the soup a spicy kick.

Can I add protein to the soup?

For added protein, you can stir in cooked lentils, chickpeas, or beans after blending the soup. Tofu or roasted chicken would also be great additions.

Can I skip roasting the vegetables?

Roasting brings out the vegetables’ natural sweetness and depth of flavor. If you prefer a quicker method, you can cook the vegetables directly in the broth, but the flavor may be less intense.

Can I make this soup without an immersion blender?

If you don’t have an immersion blender, simply use a regular blender or food processor to blend the soup in batches. Be sure to let the soup cool slightly before blending to prevent splattering.

Conclusion

This creamy roasted veggie soup is a comforting, nutritious dish perfect for any time of year. The combination of roasted vegetables and a creamy base makes each spoonful rich and satisfying. Plus, it’s versatile enough to accommodate a range of dietary needs. Whether you make it as a quick weeknight dinner or a batch to enjoy throughout the week, this soup is sure to become a favorite in your recipe rotation.