Root Vegetable Soup

Say hello to this creamy Root Vegetable Soup – a flavor-packed gem that hits all the right notes by starting with a little magic of roasting off all the vegetables. There’s something special about roasting; it brings out this natural sweetness that’s just unbeatable. With a simple swap of chicken broth for veggie broth, the soup is easily made both plant-based and vegan. Your family is in for a treat with this soup! Are you a soup lover? You might like this Vegetable Beef Soup or this Shepherd’s Pie Soup.

Why You’ll Love This Recipe

Why fall head over heels for this recipe? Well, besides how simple it is to whip up, this Root Vegetable Soup is all about comfort in a bowl. Those roasted root vegetables? They’re the secret sauce, adding a depth of flavor that’s downright delicious. The choice is yours if you want to use a chicken stock or swap it for a veggie broth. This soup is a winner for everyone around your table where the flavors speak for themselves!

Ingredients You Will Need

Carrots: as a root vegetable, they are a perfect candidate for roasting, infusing a soup with a natural sweetness and robust flavor.

Parsnip: adds a rich, earthy flavor but also shine as a seasonal gem, reaching their peak sweetness during the fall and winter months.

Celery: when roasted and blended, remains a key veggie for soups that harmonizes and enriches the soup’s overall flavors.

Turnip: offers a mild, slightly peppery flavor that adds depth to this root vegetable soup.

Onion: roasted onions contribute a velvety texture and depth of flavor.

Garlic: undergoes a transformative process, turning soft, mellow, and subtly sweet when roasted.

Extra Virgin Olive Oil: is an essential ingredient to promote even cooking for the roasted vegetables.

Salt and Pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Coconut Cream: provides a creamy texture with a taste that is very mild and usually hidden by other flavors.

Chicken Broth: or chicken bone broth offers enhanced health benefits along with a richer flavor profile. If you are looking to keep this soup vegan, you can sub your favorite vegetable broth! I love Kettle and Fire bone broth.

Sage: is actually a member of the mint family that has an earthy, sweet-yet-savory flavor.

Flat Leaf Parsley: brings a burst of fresh, herby goodness to soups.

Instructions

Preheat the oven: oven to 375˚.

Get the vegetables ready to roast: by lining a baking pan with parchment and lay the veggies flat on the pan. Drizzle with olive oil, then sprinkle on 1 tsp of salt and 1/2 tsp of pepper.

Roast the veggies: for about 30 minutes or until the vegetables are fork tender.

Allow veggies to cool: slightly before blending.

Transfer everything to a high-speed blender: place the coconut cream and roasted vegetables into the blender and blend to desired consistency.

Pour the blended veggies into a pot: to finish cooking. Add the sage and remaining salt and pepper.

Add the finishing touches: now add in the broth and parsley, then simmer for 10 minutes.

Enjoy!

Recipe Tips and Tricks

Perfect roast: Aim for a golden-brown hue on the edges of your vegetables to ensure a depth of flavor. Roast until they are fork-tender but not overly crispy, as this will impart a rich, caramelized taste without compromising the soup’s smooth texture.

Blending consistency: When using a high-speed blender, aim for a creamy and velvety consistency. For an extra-smooth finish, blend the soup in batches, allowing ample time for each batch to achieve that desired silky texture.

Adjust seasoning: Taste and adjust the seasoning after blending. Since roasting intensifies flavors, it’s best to season gradually to achieve the perfect balance of taste.

Recipe Variations

Experiment with the veggies: Experiment with a variety of your favorite roasted vegetables, such as bell peppers, sweet potatoes, butternut squash or even cauliflower, to create a personalized flavor medley in your soup.

Spice it up: Sprinkle a pinch of smoked paprika, cayenne pepper, or your favorite chili flakes for a subtle heat that adds a little extra kick.

Add crunchy toppings: Sprinkle your soup with homemade croutons, crispy bacon bits, or even a handful of roasted nuts for that satisfying crunch that takes your roasted vegetable soup to the next level.

Storage Tips

You can store this Root Vegetable Soup in an airtight glass container in the refrigerator for up to 5 days. The soup can also be frozen for up to 6 months.

FAQs About Root Vegetable Soup

What are the benefits of root vegetable soup?

This root vegetable soup offers a substantial serving of veggies without feeling as though you’re eating a plate full of them! The roasting process significantly enhances the flavor, resulting in a robust and comforting blend. The nutritional benefits will vary based on the veggies that you choose to use.

What is the best way to eat root vegetables?

This root vegetable soup is one of my favorite ways to enjoy them! You can also eat them on their own as a side dish, or incorporate them into other hearty soups or stews.

How do you increase the flavor of vegetable soup?

Get creative with your soups by experimenting with various herbs – consider boosting the parsley or blending in rosemary and thyme. For an extra kick, try a squeeze of citrus just before blending to enhance acidity and add vibrancy to the soup. And don’t forget to taste as you go, adjusting the seasoning to perfection after all the veggies are blended.