Healthy Roasted Winter Vegetable Soup

Warm up with this comforting Roasted Winter Vegetable Soup, perfect for chilly days and cozy nights. Bursting with seasonal flavors like roasted carrots, squash, and root vegetables, this soup is healthy, flavorful, and easy to make. It’s the ideal meal for weeknights or as a starter for festive dinners.

Why You’ll Love This Recipe

• Seasonal flavors: Roasted winter vegetables bring natural sweetness and depth.
• Healthy and hearty: Packed with fiber, vitamins, and antioxidants.
• Easy to make: Minimal prep and roasting enhances flavors effortlessly.
• Vegan and gluten-free: Perfect for any dietary preference.
• Versatile serving: Enjoy as a starter, main dish, or with crusty bread.

Ingredients

• 2 tablespoons olive oil
• 2 large carrots, peeled and chopped
• 1 small butternut squash, peeled and cubed
• 1 parsnip, peeled and chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• Optional: 1/2 cup coconut milk or cream for creaminess

Step-by-Step Instructions

1. Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare vegetables: Toss carrots, squash, parsnip, onion, and garlic with olive oil, thyme, rosemary, smoked paprika, salt, and pepper.
3. Roast vegetables: Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes until tender and caramelized.
4. Blend the soup: Transfer roasted vegetables to a blender or use an immersion blender. Add vegetable broth and blend until smooth.
5. Heat and adjust seasoning: Pour blended soup into a pot, heat on medium, and adjust salt and pepper. Add coconut milk if desired for a creamy texture.
6. Serve and garnish: Ladle soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or your favorite side.

Tips & Variations

• Extra vegetables: Add sweet potatoes, celery root, or turnips for variety.
• Herbs: Fresh rosemary or thyme can replace dried for more flavor.
• Spicy twist: Add a pinch of cayenne or smoked chili powder.
• Creamy version: Stir in coconut milk, cashew cream, or heavy cream.
• Make-ahead: Soup can be roasted and blended ahead of time, then reheated.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in portions for up to 3 months.
• Reheat: Gently warm on the stove or microwave, stirring occasionally.

Serving & Pairing Ideas

• Serve with crusty bread, garlic toast, or a side salad.
• Add a dollop of yogurt or cream for extra richness.
• Sprinkle with roasted pumpkin seeds or croutons for texture.

Frequently Asked Questions

Can I use other winter vegetables?

Yes! Sweet potatoes, celery root, and kohlrabi work well. Adjust roasting time based on size and density.

Can I make this soup vegan?

Absolutely. Use vegetable broth and skip dairy. Coconut milk adds creaminess without dairy.

Can I roast vegetables ahead of time?

Yes, roast the vegetables and store in the refrigerator for up to 24 hours. Blend with broth before serving.

How do I make the soup creamier?

Blend with coconut milk, heavy cream, or cashew cream. Add gradually until desired consistency is reached.

Ready to Make It?

This Roasted Winter Vegetable Soup is cozy, flavorful, and packed with seasonal goodness. Perfect for a healthy weeknight meal or a comforting starter, it’s simple to prepare and loved by all. Try it, save it, and share it with friends and family!

You Might Also Like

• Creamy Pumpkin Soup – Smooth, rich, and perfect for fall.
• Roasted Carrot Ginger Soup – Sweet, spicy, and warming.
• Zucchini Brownies – Ultra-moist brownies made with veggies.
• Butternut Squash Soup – Creamy, comforting, and naturally sweet.

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