Description
A comforting and flavorful Roasted Winter Vegetable Soup featuring seasonal root vegetables roasted to caramelized perfection, blended with aromatic herbs and optional cream for a velvety finish. Perfect for cozy cold-weather meals.
Ingredients
Scale
Roasted Vegetables
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 medium butternut squash, peeled and chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Soup Base
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
Optional Finishing Touch
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh parsley or chives, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large mixing bowl, add the peeled and chopped carrots, parsnips, sweet potato, and butternut squash. Drizzle with olive oil, season with salt and freshly ground black pepper, then toss to coat all pieces evenly.
- Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- Sauté Aromatics: While the vegetables roast, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes, until the onion is translucent and fragrant.
- Add Roasted Vegetables and Broth: Transfer the roasted vegetables into the pot with the sautéed onion and garlic. Pour in the vegetable broth, then bring the mixture to a boil.
- Simmer with Herbs: Reduce the heat to a simmer and stir in the fresh or dried thyme and rosemary. Let the soup simmer for 20 minutes, allowing the flavors to meld.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. For a chunkier texture, blend only half of the soup and stir it back in.
- Add Cream and Adjust Seasoning: Stir in the optional heavy cream or coconut milk if using, and season with additional salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives for a bright, fresh finish.
Notes
- Roasting the vegetables caramelizes their natural sugars, enhancing the soup’s sweetness and depth of flavor.
- For a vegan version, use coconut milk instead of heavy cream and ensure the vegetable broth is vegan.
- The soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust herb quantities according to your preference for a stronger or milder herbal flavor.
- To save time, you can use pre-chopped frozen roasted vegetables, but fresh roasting yields the best flavor.
