Tasty Roasted Winter Vegetable Soup is a warm and comforting dish packed with the flavors of roasted carrots, sweet potatoes, and hearty root vegetables. The roasting brings out a natural sweetness and deep flavor that makes every spoonful feel cozy and satisfying. It’s perfect for chilly days when you want something both nourishing and delicious.
I love making this soup because it’s so easy and rewarding. Roasting the vegetables first adds a lovely caramelized touch that really boosts the taste without extra work. I usually toss in some garlic and herbs before roasting, which fills the kitchen with a mouthwatering smell. The best part is blending it all into a creamy soup that feels like a hug in a bowl.
My favorite way to serve this soup is with a piece of crusty bread or a grilled cheese sandwich on the side. It makes a simple but hearty meal that never fails to please everyone at the table. If you’re looking for a cozy dish to warm you up, this roasted winter vegetable soup is definitely one to try again and again.
Key Ingredients & Substitutions
Carrots & Sweet Potatoes: These two give the soup its natural sweetness and creamy texture. If you don’t have sweet potatoes, you can use regular potatoes or pumpkin instead.
Butternut Squash: This adds a lovely smoothness and rich flavor. If you can’t find it, try acorn squash or even peeled pumpkin as a good swap.
Garlic & Onion: They build the base flavor. Roasting garlic mellows its sharpness into something soft and nutty. Fresh onion offers a subtle sweetness when roasted.
Herbs & Spices: Thyme works perfectly here. If fresh thyme isn’t available, dried thyme works well too. Smoked paprika gives a nice warmth but feel free to skip it or use a pinch of cumin for a different twist.
Broth: Vegetable broth keeps it vegetarian, but chicken broth makes it richer. For a vegan option, choose vegetable broth and coconut milk instead of cream.
Heavy Cream or Coconut Milk: They add creaminess but are optional. Coconut milk gives a slight coconut flavor, great if you want a dairy-free option.
How Do You Get the Best Roasted Flavor from Winter Vegetables?
Roasting the veggies is key to deep flavor. Here’s how to nail it:
- Chop veggies into similar sizes so they cook evenly.
- Toss them with enough olive oil to coat but not soak.
- Spread in a single layer on the baking sheet; don’t overcrowd.
- Roast at a high temperature (around 425°F/220°C) to get caramelized edges.
- Stir vegetables halfway through roasting to brown them evenly.
Taking your time with roasting transforms simple veggies into a tasty soup base you’ll love every time.
Equipment You’ll Need
- Large baking sheet – perfect for roasting all those chopped veggies in one go without overcrowding.
- Mixing bowl – helps you toss the vegetables evenly with oil and seasonings before roasting.
- Large pot or Dutch oven – for simmering the soup and blending the ingredients smoothly.
- Immersion blender – makes pureeing the soup easy right in the pot without extra dishes.
- Chef’s knife – sharp and sturdy for chopping tough winter vegetables safely and quickly.
Flavor Variations & Add-Ins
- Swap butternut squash for pumpkin or kabocha for a different but still sweet winter squash flavor.
- Add a pinch of cayenne or chili flakes to give the soup a warm, spicy kick.
- Stir in cooked lentils or white beans after blending for extra protein and a heartier texture.
- Top with crumbled goat cheese or a swirl of sour cream for a creamy contrast that brightens the flavors.
Tasty Roasted Winter Vegetable Soup
Ingredients You’ll Need:
Vegetables:
- 3 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 small butternut squash, peeled, seeded, and chopped
- 1 large onion, chopped
- 4 cloves garlic, peeled
Seasonings & Liquids:
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon smoked paprika (optional)
- 4 cups vegetable broth (or chicken broth)
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-40 minutes to roast the vegetables, plus 10 minutes of simmering and blending time. Overall, expect around 50-60 minutes from start to finish — perfect for a cozy day!
Step-by-Step Instructions:
1. Roast the Vegetables
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Place the chopped carrots, sweet potatoes, butternut squash, onion, and whole garlic cloves on the sheet. Drizzle everything with olive oil, then sprinkle salt, black pepper, thyme, and smoked paprika (if using) evenly over the veggies. Toss well to coat.
Roast in the oven for 30-40 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
2. Simmer the Soup
Remove the roasted vegetables from the oven and let them cool slightly. Transfer them into a large pot, and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer for 10 minutes to let the flavors come together.
3. Blend and Finish
Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth. Stir in the heavy cream or coconut milk if you want it richer and creamier. Taste and adjust seasoning with more salt and pepper if needed.
4. Serve and Enjoy
Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve warm, alongside crusty bread for a comforting, delicious meal.
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen chopped vegetables if fresh ones aren’t available. Just thaw them completely and pat dry before roasting to avoid excess moisture, which can prevent caramelization.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring occasionally to heat evenly. You can also freeze the soup for up to 3 months.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and swap the heavy cream for coconut milk or another plant-based cream for a delicious, dairy-free version.
What Can I Serve With This Roasted Winter Vegetable Soup?
This soup pairs wonderfully with crusty bread, grilled cheese, or a fresh green salad to make a complete and satisfying meal.
