Roasted Root Vegetable Soup (Printable)

Hearty, smooth blend of roasted root vegetables with parsnip. Earthy and sweet notes perfect for cozy meals.

# What You'll Need:

→ Root Vegetables

01 - 2 medium parsnips, peeled and chopped
02 - 2 medium carrots, peeled and chopped
03 - 1 large sweet potato, peeled and chopped
04 - 1 medium onion, peeled and quartered

→ Other Vegetables & Aromatics

05 - 2 cloves garlic, unpeeled
06 - 1 stalk celery, chopped
07 - 1 small leek, white and light green part only, sliced

→ Liquids & Fats

08 - 3 tablespoons olive oil
09 - 4 cups vegetable broth
10 - 1 teaspoon apple cider vinegar (optional)

→ Herbs & Spices

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt, to taste
15 - Black pepper, to taste

→ For Serving

16 - Chopped fresh parsley
17 - Crème fraîche or plain yogurt (optional)

# How To Make It:

01 - Set the oven to 425°F and prepare for roasting the vegetables.
02 - Place parsnip, carrots, sweet potato, onion, and unpeeled garlic cloves on a large baking sheet. Drizzle with 2 tablespoons olive oil, add dried thyme, rosemary, salt, and pepper, then toss to coat evenly.
03 - Cook in the oven for 25 to 30 minutes, turning halfway through until vegetables are golden and tender.
04 - While roasting, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped celery and sliced leek, then sauté for about 5 minutes until softened.
05 - Squeeze the roasted garlic from skins into the pot. Add the other roasted vegetables and stir to combine.
06 - Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
07 - Remove the bay leaf, then blend the soup using an immersion blender or transfer in batches to a blender until smooth. Adjust consistency with additional broth or water if necessary.
08 - Stir in optional apple cider vinegar, taste, and adjust seasoning with salt and pepper as needed.
09 - Ladle hot soup into bowls, garnish with chopped fresh parsley and a spoonful of crème fraîche or yogurt if desired.

# Tips from dashanddishes:

01 -
  • It tastes like comfort in a bowl without any heavy cream or fussy techniques.
  • One sheet pan in the oven means you can ignore it while you do something else.
  • The parsnip adds this unexpected sweetness that makes people ask what's in it.
02 -
  • Don't skip roasting the vegetables—I learned this the hard way when I once tried steaming them first to save time, and the soup was pale and bland in comparison.
  • The sweet potato is what makes this cream-free, so don't leave it out or cut down on it thinking you'll add actual cream later; the potato is where the magic is.
03 -
  • If your soup ends up thicker than you'd like, don't panic—just warm up more broth and stir it in a little at a time until you get the consistency you want.
  • This soup freezes beautifully for up to three months, so make a double batch and have comfort in your freezer for exactly when you need it.

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