Winter has a way of inviting us back into the kitchen—when the air cools and the days shorten, suddenly a warm bowl of soup becomes more than a meal; it becomes comfort, warmth, and nourishment in one. Among the season’s many culinary gifts, root vegetables shine the brightest. Their natural sweetness deepens in the cold months, and when roasted, they take on a flavor that is rich, caramelized, and deeply satisfying.
This Tasty Roasted Winter Vegetable Soup brings together everything delicious about the season. It’s wholesome, creamy without being heavy, and layered with earthy flavor from butternut squash, parsnips, fennel, sweet potato, and more. Roasting the vegetables first intensifies their flavor, adding complexity and warmth to every spoonful. Whether you’re looking for a heartwarming lunch, a simple dinner, or a dish to share with friends, this soup fits beautifully into any winter menu.
Best of all, it’s versatile, customizable, and perfect for meal prepping. With just a handful of pantry staples and a generous mix of winter produce, you can create a comforting soup that tastes like it simmered all day—even though it didn’t. Let’s dive into this nourishing seasonal favorite.
Recipe Overview
This Roasted Winter Vegetable Soup is a creamy, flavorful blend of roasted squash, potatoes, carrots, fennel, and parsnips simmered in a thyme-infused vegetable broth. A portion of the soup is blended for a velvety texture while still keeping chunks of vegetables for heartiness. It’s easy to prepare, deeply comforting, and naturally vegetarian.
Ingredients & Instructions
This recipe captures the best flavors of winter vegetables while keeping the process simple and approachable. Here’s what you need and how to make it.
Ingredients
- 2 cups butternut squash, peeled and diced
- 1 cup parsnips, peeled and diced
- 1 cup sweet potato, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup fennel, thinly sliced
- 2 medium russet potatoes, peeled and diced
- 2 cups onion, diced
- 1 teaspoon kosher salt, divided
- 5 tablespoons olive oil, divided
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 4–5 sprigs fresh thyme
- 1 cup milk
- Freshly ground black pepper, to taste
- Extra thyme leaves, for garnish
Instructions
1. Roast the Winter Vegetables
Preheat your oven to 400°F (200°C).
In a large bowl, toss the butternut squash, parsnips, sweet potato, carrots, and fennel with 2 tablespoons olive oil and ½ teaspoon salt. Spread evenly on a baking sheet.
Roast for 40 minutes, stirring every 10–15 minutes to ensure even browning and caramelization.
Tip: Roasting brings out natural sweetness—don’t skip this step!
2. Build the Soup Base
In a large pot, heat the remaining 3 tablespoons olive oil over low heat. Add the diced onion with a pinch of salt and pepper.
Cook for about 10 minutes, stirring often, until the onions are soft and translucent.
3. Create a Light Roux
Sprinkle in the flour and stir constantly for 3 minutes. This step thickens the soup and gives it a silky finish.
Tip: Keep the heat low to prevent burning the flour.
4. Add Broth, Potatoes & Thyme
Slowly pour in the vegetable broth, whisking to avoid lumps.
Add the russet potatoes and the thyme sprigs.
Bring to a boil, then reduce to a simmer.
Cook uncovered for 15 minutes, or until the potatoes are tender. Remove the woody thyme stems.
5. Blend for Creaminess
Add the roasted vegetables to the pot and stir well.
Transfer about 3 cups of the mixture to a blender, blend until smooth, and then return it to the pot.
This creates a creamy texture while keeping hearty vegetable pieces intact.
6. Finish with Milk & Seasoning
Stir in the milk and warm the soup over medium–low heat until gently steaming.
Taste and adjust with salt and freshly cracked black pepper.
7. Serve & Garnish
Ladle the soup into bowls, garnish with fresh thyme leaves, and add a crack of black pepper on top.
Serve hot for the perfect winter warm-up.
Cooking Tips & Variations
Add Protein
- Stir in white beans or lentils for extra protein and creaminess.
- Top with crispy chickpeas for crunch.
Make It Vegan
- Replace milk with coconut milk, almond milk, or oat milk.
- Skip the flour or use a gluten-free variety to thicken.
Boost the Flavor
- Add a splash of apple cider vinegar, lemon juice, or white wine right before serving.
- Stir in smoked paprika, nutmeg, or curry powder for a different flavor profile.
Texture Options
- Blend the entire pot for a fully creamy soup.
- Leave it chunky for a rustic, stew-like bowl.
Make Ahead & Meal Prep
This soup reheats beautifully and actually tastes even better the next day as the flavors develop.
Storage & Serving Suggestions
Storage
- Refrigerator: Lasts 4–5 days in an airtight container.
- Freezer: Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.
- Reheat: Warm on the stovetop over medium heat. Add a splash of broth or milk if it thickens.
Serving Suggestions
Pair this dish with:
- A warm crusty baguette
- Garlic bread
- A fresh mixed greens salad
- Grilled cheese for an indulgent combo
This soup is filling on its own but shines even brighter with a simple side.
This Tasty Roasted Winter Vegetable Soup is everything winter cooking should be—simple, nourishing, and incredibly flavorful. Roasting the vegetables adds depth and sweetness, while the creamy broth ties everything together in a silky, comforting finish. Whether you’re curling up with a bowl on a cold evening or serving it at a family gathering, this soup brings warmth and connection to the table.
It’s a hearty, colorful way to celebrate the season’s best produce and a recipe you’ll want to return to again and again.
FAQs
1. Can I make this soup completely vegan?
Yes! Use vegan milk and skip or replace the flour with gluten-free alternatives.
2. Can I roast the onions too?
Absolutely—roasted onions add even more flavor. Just keep an eye on them so they don’t burn.
3. Can I use an immersion blender?
Yes, it’s even easier. Blend directly in the pot to your desired consistency.
4. Does this recipe double well?
It does! Use a larger pot, and roasting may require two trays.
5. Can I swap vegetables?
Definitely. Try turnips, celery root, or pumpkin based on what you have.
Warm up with this creamy Tasty Roasted Winter Vegetable Soup made with roasted squash, potatoes, carrots, and parsnips. Flavorful, comforting, and perfect for cold-weather meals.