I’m recently realizing how much of a wimp I am when it comes to the cold weather. I lived in Montana for two years and I’m still trying to figure out how I braved all the cold and the snow. These days, the minute the temperatures hit below 60 degrees I’m pulling out the jackets, scarves and mittens!
So, whether you are like me and freezing your buns off in the 50 degree weather we are having (don’t hate me!) or if you are freezing your buns off in the middle of a polar vortex, you will want to curl up with a bowl of this Roasted Root Vegetable Soup and binge watch every episode of Friends on Netflix! (Although I own every season on DVD, I’m so excited that I can now watch them on Netflix!!)
WHAT IS A ROOT VEGETABLE?
Let’s talk root vegetables for a minute. Root vegetables are vegetables that are actually the “root” off the plant, which means that they grow underground rather than on top of the soil. Most of them do have edible leaves that grow on the top of the soil, like carrots and beets. Most of the time people usually just eat the vegetable part, but the leaves can be just as edible and delicious!
You might be more familiar with carrots, sweet potatoes, and beets, but may not have experimented much with root vegetables like rutabega, turnips, and parsnips. Rutabega, turnips, and parnsips can have a little bit of a bite to them, so roasting them brings out more of their sweeter side and makes them delicious!
HOW TO MAKE ROASTED ROOT VEGETABLE SOUP
This soup is souper (haha??) easy to make! You could just chop all the vegetables and add them into the pot and cook them with the vegetable stock, but if you know me you know how much I love roasting vegetables! It brings out such a great flavor in the vegetables that I think is really important with the root vegetables we are using today. So, we are going to roast the vegetables with a little olive oil and salt and pepper and then we are going to add them to the pot with some onion, garlic, herbs and stock and then blend it right up!
This is the perfect winter soup to warm you up while you enjoy your Friends marathon!
Print
Roasted Root Vegetable Soup
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegan
Description
This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter!
Ingredients
- 2 cups diced parnsips, peeled first
- 2 cups diced rutabagas, peeled first
- 2 cups diced turnips
- 3 cups diced carrots
- 3 cups diced sweet potatoes, peeled first
- 4 teaspoons olive oil, divided
- salt
- pepper
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 1 bay leaf
- 8–10 cups vegetable stock, depending on how thick you want the soup to be
Instructions
- Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
- Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
- Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.
Notes
Adapted from the Barefoot Contessa
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Soup, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
It’s super cold where I am and all I want to do is curl up with a big bowl of this gorgeous soup and watch Friends š I love all the root vegetables you added in here, it sounds so comforting and delicious!
This soup look so delicious! I love the beautiful color š Seems that just as the snow finally melts new snow falls again. I could really use this to warm me up. Happy New Year!
rudebegas, huh? Never tried those, but this soup sure sounds delicious! The hubs would LOVE it … he’s always haranguing me about making these kinds of soups.
I know what you mean about the weather relativity. When I lived in Greece I often felt colder than I do here in the UK, and yet it’s much colder here. š
I’m the same way as you. This California girl is a wimp when it comes to being cold. I’ve been making us tons of soups to stay warm. Will definitely be adding this one in to the mix!
We own every season too!! But there is just something about being able to binge watch it on Netflix that is better! š I love the look of this soup! You used so many veggies I rarely use!
Woo for friends on netflix!! haha And yeahhh, I’m visiting family in NJ right now and it’s 19(!!!) degrees out. I’m freezing my butt off!
Love love love the soup of this soup. Root vegetables are so dang good – what I would give for a bowl of this right now!
Such a pretty soup- and I love the variety of veggies you included! It’s a polar vortex here- definitely soup for dinner!
I love thick soups like this, and this is packed full of goodness as well.
I am making it my aim to eat more soups this month, as they are so quick and cheap to make and can be very healthy too – perfect for January.
I love this soup plus it gives me an excuse to buy rutabagas! I could really use some of this deliciousness right about now to warm me up. it’s -30 degrees celsius today….brrrr! Your weather isn’t looking so bad now huh? š
I’m not a fan of the cold weather either! I’ll take warmer weather any day haha. I love how thick and delicious this soup looks. This looks like a good way to get in those extra veggies too!
Yeah, I think I’m too wimpy for the cold! I think that is one of the things I like most about soup, it is a great way to pack in so many veggies!
This soup looks absolutely heavenly. Roasted Root vegetables are absolutely the best -always so rich and full of flavour. Great job Izzy!! Happy New Year!
Thank you, Jessica!! Happy New Year to you too! Roasted is always better š
Gorgeous photos!! I NEED a big steaming bowl of soup right now, it’s SOOOOOOOO cold!!!!!
Thank you so much, Nicole!! I can’t even imagine how cold it is where you are right now! Stay warm and eat lots of soup š
Roasting roots veggies is the only way to go, unless I’m juicing them of course! It totally brings out the best in them, so I appreciate your emphasis and direction on this! I’ve just recently gotten into parsnips but have only prepared rutabaga once! I forget about it! Looking forward to trying this, Izzy!
A marathon of TV is really nice during the cold winter months. This is the time I always break out Gone With The Wind.. a marathon in itself! I’m a wimp too in cold weather… you can always find me bundled from head to toe in fleece and sitting in front of the fire (with a bowl of your soup, would be nice)! hehe. I bet Cheeto would join me there for a good snuggle. š
I’ve never juiced them before, Traci! It sounds like I need to try it out soon! I haven’t cooked with rutabaga much either, but I’m trying to work with new ingredients in the New Year and figured rutabaga was a great way to start out!
Haha, I haven’t watched Gone With The Wind in foreverrrrr! Definitely a marathon in itself! I think the only thing I remember about it was that it was super long! Haha, I’m always bundled in the fleece blankets too, that is if Cheeto isn’t sitting on top of all of them! No matter how cold I am I can never move the cat š He would be on your lap in a second!! I hope you are having a great week, Traci!!
Roasted root veggies are the best and you nailed it with bringing out their sweeter side. I could make a big ole pot of this and eat it for a week. And i bet it freezes really well for later! Cozy and nourishing…..yum and more yum. My husband wouldn’t even complain and long as I make a green salad and fruit salad to go with. And yes, it’s freezing here!!! High of 10 degrees today. The color is lovely too. Happy New Year to you Izzy!!
Thanks, Laura! I have definitely been eating this soup for a week now! And I’m still not tired of it! Oh no! I can’t even imagine 10 degrees right now! Stay warm!! I hope your New Year is going well so far š
Honestly, I was okay with the cold until yesterday when all of a sudden it felt REALLY cold. I could totally use a huge bowl of this!
Did the polar vortex hit?? I can only imagine that it is freezing where you live! We got a small dusting of snow the other day and everyone was freaking out, but I know it is nothing like where you live! Eat soup and stay warm š
Delicious cold weather soup. And I agree, roasting vegetables brings out a much deeper, richer flavor which I prefer. I don’t use rutabega or turnips enough, so this is the perfect way to sneak them in with little effort. Stay warm in that cold weather! š
I’ve been known to roast pretty much anything I can! Especially root vegetables! This is definitely the perfect way to sneak them in! I hope you are staying warm too, Katie š
This soup is a stunner! What a gorgeous color. We are in the middle of a polar vortex… and this is perfect comfort food!
Thank you, Ashley! Oh no! The polar vortex sounds scary and way too cold for my wimpy body! Stay warm!!
Haha I’m definitely freezing in this polar vortex weather over here (it was -7 this morning!) so I always turn to soup to warm me up. I’ve never had a roasted root kind before! I love the turnips and rudabegas in here. Such a pretty color, too!
OMG!!!! -7!! I’m cold just thinking about that! It was unseasonably warm today (70 maybe) and I was wishing it would be colder, but -7 just sounds wrong! I hope you say very warm and don’t have to go outside much! You should probably just eat lots of this soup š
This soup just looks so darn decadent and so warming. I could use this right about now.
Thank you! It really is so warming!
What a perfect comfort soup for this time of year, love this!
Thank you, Matt! I hope you are staying warm this winter š