This Roasted root vegetable soup is the perfect meal for fall or winter. A mixture of veggies and onion gets roasted up in the oven, and then blended with coconut milk and spices, until smooth and creamy. This soup is budget friendly, vegan and gluten free.
This cream of roasted vegetable soup is easy to make and the oven does most of the work. Just like with this Roasted Butternut Squash and Carrot Soup.
The perfect warming soup for those chilly days. Roasting the vegetables with aromatic spices, takes this cozy fall soup to the next level. The veggies are then blended to silky smooth with some vegetable broth and coconut milk.
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Ingredients
This creamy roasted vegetable soup is easy to make and budget friendly too. All you need are a few ingredients listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Red onion, peeled and cut into wedges
- Carrots, peeled and cut into large chunks
- Butternut squash, peeled and cut into large chunks. Pre-cut and peeled can also be used.
- Sweet potato, peeled and cut into large chunks
- Parsnips, peeled and cut into large chunks
- Olive oil, or other neutral oil like avocado or sunflower oil can also be used.
- Spices: sea salt, garlic powder, dried thyme, dried rosemary and ground black pepper.
- Vegetal broth, I prefer to use an organic stock with lots of flavor. Homemade works great too!
- Coconut milk, use full fat coconut milk for a creamy soup. I like to save a little for topping the soup with, this is optional.
- Parsley, for topping
See recipe card for quantities.
Instructions
This soup with roasted vegetables has loads of flavor and is easy to make, the oven does most of the work. Follow the step-by-step photos below. For the full written instructions, see the recipe card at the bottom.
- Step 1: Add the chopped vegetables and onion to a sheet pan.
- Step 2: Add the olive oil and spices. Stir to coat well and spread out to vegetables in an even layer.
- Step 3: Roast the vegetables until fork tender, stirring ones.
- Step 4: Add the roasted veggies to a large soup pot with the vegetable broth and coconut milk.
Step 5: Stir well and bring to a simmer, boil for a few minutes.
Step 6: Blend the soup until smooth with an immersion blender.
Serve the soup hot with a drizzle of reserved coconut milk and some chopped parsley. Tastes great with some crusty bread for dipping!
Hint: Line the sheet pan or baking sheet with a pice of parchment paper for a fast and easy cleanup!
Make sure the vegetables are really soft before adding them to the soup pot. This will ensure a smooth and creamy roasted winter vegetable soup. Another creamy soup to try is this warming Pumpkin and potato soup.
The soup can also be made the day before and reheated. Wait with the toppings until you are ready to serve.
Substitutions and Variations
- Veggies – this recipe uses a mix of root vegetables and butternut squash. This recipe is very versatile and the veggies can easily be substituted with more or less of one of them. For example, if you done like sweet potato, use more carrots or butternut squash. The butternut squash can also be replaced with pumpkin.
- Onion – Instead of the red onion, a normal yellow or brown onion also works well. 2 or 3 shallots also tastes great.
- Roasting – The soup gets a lot of great flavor from roasting the veggies in the oven. This step can also be skipped and you can boil the veggies directly in the pot for about 30 minutes. The vegetables can also be roasted in the air fryer. if you have a small one, roast them in batches. The air fryer roasts the veggies a lot faster than the oven, so I would recommend checking them after 15 min depending on your air fryer.
- Coconut milk – give this vegan roasted vegetable soup a creamy texture and delicious flavor. It can also be replaced with the same amount of broth or other type of cream, use a plant based alternative to keep the soup vegan if needed.
- Ginger – the dried ginger can also be replaced with fresh grated ginger, use about 1 tablespoon of fresh ginger.
- Spicy – For a spicier soup, add some red pepper flakes when roasting the veggies or top with a drizzle of chili oil. For a spicy and creamy soup, check out this Sweet potato, coconut and chilli soup
This Roasted root vegetable soup is the perfect meal for fall or winter. A mixture of veggies and onion gets roasted up in the oven and then blended with coconut milk and spices until smooth and creamy. This soup is budget friendly, vegan and gluten free.
- 1 large red onion, peeled and cut into 1 inch wedges
- 3 medium carrots, peeled and cut into 1 inch chunks
- 1 small butternut squash, peeled and cut into 1 inch chunks
- 1 medium sweet potato, peeled and cut in 1 inch cubes
- 2 medium parsnips, peeled and cut into 1 inch chunks
- ¼ cup olive oil
- 2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
- 6 cups vegetal broth
- 1 can coconut milk, save some for topping
- chopped parsley for topping
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Preheat the oven to 400°F (200C) and line a sheet pan or large baking sheet with parchment paper, or lightly grease with oil.
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Peel the carrots, butternut squash, sweet potato and parsnips. Cut into about 1 inch cubes. Peel the red onion and cut into large wedges.
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Place the vegetables on the prepared sheet pan. Drizzle with the olive oil, sprinkle over the spices and stir well until evenly coated. Spread out in an even layer.
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Roast the vegetables in the oven for about 30-45 minutes, stirring half way through. The vegetables are done when they are starting to turn golden brown and fork tender.
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Add the roasted veggies to a large pot with the vegetable broth and coconut milk, stir well and bring to a simmer for about 10 min.
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Turn the heat off and blend the soup until smooth with a hand held bender. Taste and add more salt and pepper is needed. Serve the soup hot with a drizzle of reserved coconut milk and some chopped parsley. Tastes great with some crusty bread for dipping
How to store soup
This roasted fall vegetable soup makes a great meal prep. It feeds a lot of people, and the recipe can also be doubled to save the left overs for later on in the week, or freeze for later use. This is how to best store soup to keep it fresh for longer.
- Fridge: Once cooled, pour the soup into an airtight container, seal tight with the lid and store in the fridge for about 5-6 days.
- Freezer: Freezing soup is a great option for later use. Follow the same steps as for the fridge, but make sure to not fill the containers too full. The liquid will expand when frozen, you don’t want the lid to pop off. Another option is to freeze the soup in freezer-friendly ziplock bags, make sure they are tightly sealed to prevent any leaks in the freezer. This soup keeps in the freezer for up to 3 months.
How to reheat soup
The easiest and fastest way to reheat a bowl of soup, is to use the microwave. Use a microwave-safe bowl and heat it on high for 2-3 minutes (adjust as needed based on the amount of soup and microwave power). Heat the soup until piping hot, then carefully take it out of the microwave and give it a good stir. Let the soup sit for about 30 seconds before adding toppings of choice.
Top Tip
Make sure the mix of root vegetables are roasted until they are soft and tender. This will make them easier to bend until smooth and creamy.
FAQ
Yes, this soup makes a great meal-prep and freezes very well. Place the soup in an airtight container or freezer-friendly ziplock bags, and freeze for up to 3 months.
Yes, this soup reheats well and even tastes better the next day. Store the cooked and cooled soup it in an airtight container in the fridge for up to 3-4 days.
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