Description
This Roasted Root Vegetable Soup is easy to make and the perfect cozy meal for winter!
Ingredients
Scale
- 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