If you’re craving something heartwarming, nourishing, and bursting with seasonal flavors, this Tasty Roasted Winter Vegetable Soup is just the ticket. It’s a cozy, velvety blend of perfectly roasted root vegetables and aromatic herbs coming together in a creamy, comforting bowl that tastes like winter on a spoon. Every spoonful offers you layers of sweetness from squash and carrots, the earthiness of parsnips and potatoes, and a subtle anise twist from fennel. Whether you’re craving a wholesome lunch or a soothing dinner, this soup delivers that satisfying warmth you just can’t resist.

Tasty Roasted Winter Vegetable Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully simple with ingredients that are easy to find yet essential in building depth of flavor, varied textures, and vibrant color. Each one plays a key role, whether it’s roasting, thickening, or enriching the final soup.

Butternut squash (2 cups diced): Brings natural sweetness and creaminess when roasted.
Parsnips (3 medium): Adds an earthy, slightly sweet flavor with a lovely texture.
Sweet potato (1 medium): Enhances sweetness and thickens the chowder.
Carrots (2 medium): Contributes vibrant color and a touch of natural sugar.
Fennel bulb (half, sliced): Imparts a subtle, refreshing anise note.
Kosher or coarse sea salt (1 teaspoon): Essential for seasoning and enhancing other flavors.
Olive oil (5 tablespoons total): For roasting and sautéing, adding richness.
Onion (1 medium, diced): Forms a savory base with gentle sweetness when cooked.
Flour (2 tablespoons): Helps thicken the soup for that luscious chowder consistency.
Vegetable stock (4 cups): Provides the flavorful liquid to meld everything together.
Russet potatoes (2 medium): Adds body and creaminess to the soup’s texture.
Fresh thyme (4-5 sprigs): Infuses an herbal aroma and subtle depth.
Milk (1 cup, any variety): Creams the soup and softens the flavors perfectly.
Freshly ground black pepper and additional salt: For seasoning to taste and final touches.

How to Make Tasty Roasted Winter Vegetable Soup

Step 1: Roast the Vegetables

Start by preheating your oven to 400 degrees Fahrenheit to get everything hot and ready for roasting. Toss the diced butternut squash, parsnips, sweet potatoes, carrots, and fennel in olive oil and half of your salt. The oil ensures beautiful caramelization, while the salt seasons the veggies evenly. Spread them out in a single layer so they roast evenly and develop those golden-brown, slightly crispy edges that amplify their natural sweetness and flavor. After about 40 minutes of roasting, with a couple of handy turns, you’ll have soft, flavorful vegetables that form the soul of your delicious soup.

Step 2: Prepare the Soup Base

While your vibrant veggies are roasting, gently cook diced onion in olive oil with a sprinkle of salt and pepper in a large saucepan. This slow, low heat softens the onion beautifully, coaxing out its natural sweetness and forming a rich foundation. Stir in flour next, cooking for three more minutes to cook out any raw flavor and help the soup thicken later. This hands-on base ensures every spoonful is velvety and indulgent.

Step 3: Add Broth and Potatoes

Gradually pour in your vegetable stock, stirring continuously to avoid lumps and build a smooth, rich broth. Chop your russet potatoes and toss them in along with fresh thyme sprigs. Bring the mixture to a boil before lowering the heat to let everything simmer until the potatoes are tender, about 15 minutes. This slow simmer enriches the flavors and softens the potatoes perfectly, readying the base before the magic of roasting meets the pot.

Step 4: Combine and Puree the Soup

Now it’s time to bring the roasted vegetables into the mix—this step truly elevates the soup’s flavor profile. Stir the tender roasted pieces into the pot, then carefully transfer some of the chowder to a blender. Blending about three cups until smooth gives your soup that creamy, luscious texture that feels like a warm hug. Pour that velvety blend back in and mix well so every bite is perfectly thick and comforting.

Step 5: Finish and Adjust Seasoning

To finish, stir the milk into your chowder, softening and enriching the flavors for a final creamy punch. Warm the pot over medium-low heat just until it simmers again—stirring constantly to prevent sticking or burning. Taste and tweak with extra salt and pepper until the soup sings for you. The end result is a harmonious balance of sweet, savory, and earthy notes wrapped up in a silky, nourishing bowl.

Step 6: Serve and Garnish

Serve your Tasty Roasted Winter Vegetable Soup hot, adorned with freshly cracked black pepper and bright thyme leaves. For an extra-special touch, save some of your roasted vegetables to sprinkle on top. It adds an inviting pop of color and a little bite of texture that makes every spoonful even more delightful.

How to Serve Tasty Roasted Winter Vegetable Soup

Garnishes

Fresh garnishes like thyme sprigs, a swirl of cream or a drizzle of good olive oil add visual appeal and boost flavor complexity. If you want some crunch, toasted pumpkin seeds or rustic croutons bring welcomed texture contrasts, making this soup even more exciting to enjoy.

Side Dishes

Complement the soup with hearty, crusty bread or a warm baguette to soak up every drop. A simple green salad with vinaigrette or roasted Brussels sprouts can add fresh, crisp contrasts that balance the richness of the soup perfectly.

Creative Ways to Present

Present the soup in rustic bowls or hollowed-out mini pumpkins for a seasonal centerpiece that wows guests. Use edible flowers or microgreens on top if you want a sophisticated touch—your Tasty Roasted Winter Vegetable Soup deserves to shine on any table!

Make Ahead and Storage

Storing Leftovers

Let your soup cool completely before transferring it into airtight containers. Stored in the refrigerator, it will stay fresh and flavorful for up to 4 days—perfect for quick lunches or cozy dinners later in the week.

Freezing

This soup freezes wonderfully. Just make sure to leave some headspace in your containers because the liquid will expand. Frozen soup retains its texture and taste for up to 3 months, making it a convenient, delicious meal to pull out on those chilly days.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. If the soup thickens during storage, simply add a splash of water or milk to bring back that perfect creamy consistency. Avoid the microwave if possible to keep texture silky and smooth.

FAQs

Can I use other winter vegetables in this soup?

Absolutely! Feel free to experiment by adding rutabaga, celery root, or even sweet bell peppers. Just keep in mind that roasting times might vary slightly depending on the vegetable’s density.

Is this soup vegan or gluten-free?

The basic recipe can be easily made vegan by using dairy-free milk and ensuring your vegetable stock is vegan-friendly. To make it gluten-free, substitute the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.

Why roast the vegetables instead of just boiling them?

Roasting concentrates the natural sugars and adds beautiful caramelized flavors that boiling alone can’t achieve. It also gives the soup a richer, deeper taste that’s utterly irresistible.

Can I prepare this soup in a slow cooker?

You can, but the roasting step is what really makes this soup special. If using a slow cooker, you might want to roast the vegetables first, then combine everything in the slow cooker to simmer and develop flavors.

How thick should the soup be?

The ideal Tasty Roasted Winter Vegetable Soup has a thick, creamy chowder-like consistency—not too runny and not too dense. Adjust thickness by blending more or less and by adding additional milk or broth as needed.

Final Thoughts

There’s truly nothing like a bowl of homemade Tasty Roasted Winter Vegetable Soup to warm your heart and soul during the colder months. It’s simple to make, packed with wholesome ingredients, and bursting with flavors that celebrate winter in every bite. I can’t wait for you to try this recipe and make it your own — cozy up with a bowl, and let it bring you comfort and joy!

Tasty Roasted Winter Vegetable Soup Recipe

★★★★★

5.1 from 29 reviews

Author: Charlotte
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy roasted winter vegetable soup made with butternut squash, parsnips, sweet potatoes, carrots, fennel, and fresh herbs. This hearty soup is perfect for chilly days, combining roasted vegetables with a velvety potato and vegetable broth base, finished with milk for extra creaminess.

Instructions

Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of coarse salt. Toss until all the vegetables are evenly coated. Spread them out in a single layer on a large baking sheet. Roast for about 40 minutes, turning the vegetables a couple of times during cooking to ensure even roasting until tender and browned in spots.
Prepare the Soup Base: While the vegetables roast, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add the diced onion with a pinch of salt and some black pepper. Cook gently, stirring occasionally, until the onion softens and becomes translucent, about 10 minutes. Stir in the flour and cook for another 3 minutes, stirring constantly to prevent burning and to create a roux that will thicken the soup.
Add Broth and Potatoes: Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Add the chopped russet potatoes and fresh thyme sprigs. Increase heat to medium and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer uncovered for 15 minutes or until the potatoes are tender. Remove from heat and carefully discard the thyme sprigs.
Combine and Puree the Soup: Stir the roasted vegetables into the soup base. Carefully ladle about 3 cups of the soup mixture into a blender and puree until smooth and creamy. Return the pureed soup back into the pot and stir well to combine all the ingredients, creating a thick and rich chowder.
Finish and Adjust Seasoning: Stir in the milk to the soup and place the pot back on medium-low heat. Slowly bring the soup back to a gentle simmer, stirring frequently to prevent burning. Taste the soup and add additional salt and freshly ground black pepper as needed to enhance the flavors.
Serve and Garnish: Ladle the soup into bowls and garnish with freshly cracked black pepper and a sprinkle of fresh thyme leaves. Optionally, top with some reserved roasted vegetables for added texture and color. Serve warm and enjoy your delicious creamy winter vegetable chowder.

Notes

You can use any type of milk you prefer, including dairy or unsweetened almond milk, depending on your dietary needs.
To make this soup vegan, use plant-based milk and ensure your vegetable stock is vegan-friendly.
For a gluten-free version, substitute the regular flour with a gluten-free flour blend or cornstarch.
If you want a thinner soup, add additional vegetable stock or water when pureeing.
Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor.
This soup freezes well; store leftover soup in an airtight container for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Roasting, Simmering, Pureeing
Cuisine: American