Description
If you’re like me, and you are fully embracing soup season right now, I have the perfect recipe for you. My Roasted Root Vegetable Soup is packed with 10 cups of nutrient dense root veggies and it is perfect for cozy fall dinners. Roasting the vegetables before adding them to the soup gives them so much extra flavor, and makes the texture velvety smooth. Serve this hearty vegan soup with crusty bread or a fresh salad.
Ingredients
Scale
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 10-12 cups vegetable stock, depending on how thick you want the soup to be
Roasted Root Veggies
- 10 cups peeled and diced root vegetables, you can use a combination of your favorite*
- 3 tablespoons olive oil, or oil of choice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pre-heat oven to 450 degrees Fahrenheit. Peel all root vegetables and then dice them up into small, bite sized pieces. It’s important to make them all about the same size so they have an even roasting time. Drizzle with 3 tablespoons olive oil and add 1 teaspoon salt and 1/2 teaspoon black pepper. Use your hands to toss the vegetables with the oil and salt and pepper until they are all fully coated. Place in the pre-heated oven and roast until vegetables are fork tender and starting to caramelize, about 50-60 mins, flipping once, halfway through. Remove from the oven and set aside.
- Heat a large soup pot over medium heat and add in 1-2 teaspoons olive oil and the diced onion, along with a pinch of salt. Mix together and cook until onion has softened, about 3 minutes. Next, add in the minced garlic, thyme and rosemary. Cook for another 1-2 minutes, until fragrant.
- Add the roasted root vegetables into the pot and stir everything together well. Pour in the vegetable broth and bring the soup to a low simmer. Once simmering, turn the heat off and you can either use an immersion blender right in the soup pot, or you can add everything to a blender, or food processor, and blend until completely smooth. Remember that the soup is hot, so make sure to be careful, whichever method you use. The soup can also be blended in batches, if needed.
- Pour the blended soup back into the pot, re-heat if needed, and then serve. I like to enjoy this root vegetable soup with a side of crackers, bread or salad. Top with toasted pumpkin seeds and fresh parsley, if desired. Soup can be refrigerated for up to 5 days and frozen for up to 3 months.
Notes
*I used a combination of sweet potato, carrot, rutabaga, parsnips and turnips.
Adapted from the Barefoot Contessa
- Prep Time: 20 mins
- Cook Time: 80 mins
- Category: Soup, Gluten Free
- Method: Stovetop, Oven
- Cuisine: American
