Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It’s a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.
This roasted vegetable soup is a wonderful way to usher in the fall (also known as soup season).
This healthy soup is made with vegetables – that’s it (and a little vegetable stock). Butternut squash, sweet potatoes, parsnips and carrots are roasted to golden perfection and then blended together (In the Vitamix of course) to make a creamy dreamy soup without dairy.
Since it’s made with only veggies, this Roasted Vegetable Soup is vegan, gluten-free, dairy-free, sugar-free, and paleo, which means it can be enjoyed by even people with strict allergies.
Roasted Vegetable Soup: Ingredients & Substitutions
You can find all the ingredients to make this root vegetable soup at your local farmer’s market. October is my favorite month of the year to visit the farmer’s market. The rich, beautiful fall produce becomes readily available and I just can’t help myself. Apples, squash, carrots, beets, and the list goes on and on. We visit our city’s market most Saturday mornings and stock up on our favorite fresh veggies from some amazing local farms.
So, I implore you to head to your local market this weekend, bring home a bounty of delicious produce, and get cooking. Here are a few notes on the ingredients used in this Roasted Root Vegetable Soup:
- Vegetable Stock. You can use chicken stock in place of vegetable stock, but keep in mind then this recipe will no longer be vegan/vegetarian.
- Carrots & Parsnips. If you can’t find parsnips, you can substitute equal amounts of carrots for them. However, I think the parsnips really make this soup special.
- Sweet Potato/Butternut Squash. These vegetables can also be substituted for each other (e.g. if you can’t find butternut squash, simply replace it with more sweet potato, and vice versa).
- Other Vegetables. Pumpkin, beet, purple sweet potato, etc. are also great veggies to roast and toss in this soup.
How to Make Roasted Vegetable Soup
Begin this recipe by roasting the vegetables. Place the vegetables in the oven drizzled with a little olive oil.
A helpful tip is to keep the vegetables separated on the pan. Different veggies roast at different speeds (e.g. carrots roast faster than sweet potatoes), so you will want to be able to remove some from the oven before others.
Blend. Next, add the vegetable stock and roasted veggies to the container of a Vitamix (or another high powered blender) and blend until the mixture is smooth, becomes warm and you see steam coming from the soup (about 2 minutes).
Stovetop Option. You can also add the broth and roasted root vegetables to a pot on the stovetop and blend with a hand-held immersion blender until smooth.
Serve
Serve this roasted root vegetable soup with a sprinkle of salt and pepper and garnish with your favorite herbs (rosemary and parsley are my top recommendations.
I suggest baking a crusty loaf of no-knead bread or homemade french bread to dip into the soup – yum!
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze
You can freeze this soup in an airtight container (or in these souper cubes), for up to 2 months. Reheat on the stovetop or in the microwave.
Recipe FAQs
What are the best root vegetables?
Some of the top healthiest root vegetables are carrots, parsnips, and sweet potatoes.
How do you make soup flavorful?
Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.
What is a good addition to this recipe?
I suggest adding saltine crackers of some kind to add some crunch.
