Quick Facts
- Time: 55 minutes total (15 min prep, 40 min roast + simmer)
- Yield: 4 servings
- Skill: Beginner-friendly
- Method: Roast on a sheet pan, finish in one pot, then blend
- Diet: Vegan, Gluten-Free, Dairy-Free
Introduction
Vegetable soup is the kind of meal you want when the weather turns cold and you’re staring at a pile of root vegetables wondering how to turn them into dinner. This easy vegetable soup with roasted winter roots takes familiar ingredients—parsnip, carrot, and turnip—plus thyme and garlic, and transforms them into a bowl that’s both rustic and silky. The vegetables roast until caramelized, then simmer in broth and blend into a cozy, naturally sweet base.
If you’re looking for fall soup recipes that feel special but fit into a busy week, this one belongs in your rotation. It’s a homemade vegetable soup that works for family dinners, solo lunches, and freezer-friendly meal prep. Think of it as a simple upgrade to classic veggie soup recipes: all the comfort of a big pot of soup, with the depth of flavor you usually find in slow-cooked fall soups and stews.
If you’re looking for fall soup recipes that feel special but fit into a busy week, this one belongs in your rotation and sits perfectly alongside your favorite vegetable soups.
Why You’ll Love It
- Weeknight-easy: One sheet pan, one pot, straightforward steps.
- Flexible: Swap roots based on what’s in your crisper drawer.
- Balanced flavor: Sweet roasted veggies, savory garlic, and bright herbs.
- Great leftovers: Thickens and tastes even better the next day.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Peel and chop the parsnips, carrots, turnips, onion, and garlic.
- Spread chopped vegetables, onion, and garlic on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, season with 1 tsp salt, pepper, thyme, and optional spices. Toss to coat.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are golden and tender.
- In a soup pot, warm remaining 1 tbsp olive oil. Add roasted vegetables and stir for 1–2 minutes.
- Add vegetable stock and 1 cup water. Bring to a simmer and cook for 10–15 minutes.
- Turn off heat. Blend soup with an immersion or countertop blender until smooth. Add water to adjust thickness as needed.
- Stir in remaining salt and lemon juice or vinegar. Taste and adjust seasoning as needed.
- Serve hot, garnished with coconut cream, herbs, and crunchy toppings of choice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
For the soup
- 3 medium parsnips, peeled and diced into 1-inch chunks
- 3 medium carrots, peeled and sliced into coins
- 2 small turnips, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 3 tbsp olive oil, divided
- 1 ½ tsp fine sea salt, divided
- ½ tsp black pepper
- 1–1 ½ tsp dried thyme or 1 tbsp fresh thyme leaves
- ¼ tsp ground nutmeg or smoked paprika (optional)
- 4 cups low-sodium vegetable stock
- 1–1 ½ cups water, as needed
- 1–2 tsp lemon juice or apple cider vinegar
For serving
- Spoonful of coconut cream or plant-based yogurt
- Extra thyme, parsley, or chives
- Croutons, toasted seeds, or crusty bread
Roasted parsnips, carrots, and turnips bring the backbone of this soup—sweet, earthy, and filling. Onion and garlic build a savory base. Olive oil helps everything caramelize and deepens flavor. Thyme and optional spices add herbal warmth. Vegetable stock and water set the texture, while lemon juice brightens the final taste. Garnishes give you control over richness and texture from bowl to bowl.
Pro tip: Use low-sodium stock so you can adjust the seasoning after blending instead of fighting an overly salty pot.
Substitutions & Swaps
This recipe is part of the most forgiving vegetarian soup recipes category—very adaptable. If you’re missing parsnips, use extra carrots or sub in sweet potatoes. Turnips can trade places with rutabaga, celeriac, or even diced potatoes. Onions can be swapped for leeks or shallots.
To add more protein without changing the character, stir in cooked lentils or white beans after blending and simmer for 5 minutes. For a lighter soup, increase the water slightly and hold back a tablespoon of olive oil. To stay vegan and dairy-free, stick to plant-based yogurt or coconut cream for garnishing.
If you’re short on time, look for pre-cut root vegetable mixes in the produce section, or buy a bag of mixed root vegetable soup blend. The roasting step stays the same; just watch the pan so nothing burns.
Equipment Notes
You’ll need a rimmed baking sheet, a medium to large soup pot, and a blender. The baking sheet is where the magic starts: a single layer of vegetables means more caramelization and better flavor. A 10-by-15-inch pan works well for this quantity.
A heavy-bottomed soup pot or Dutch oven (4–6 quarts) is ideal for simmering and blending without hot spots. An immersion blender makes pureeing simple and safe, but a countertop blender also works if you cool the soup slightly and vent the lid so steam can escape. Line your baking sheet with parchment for easy cleanup and to keep the vegetables from sticking.
Step-by-Step
- Heat the oven and prep. Preheat your oven to 400°F (200°C). Peel and chop the parsnips, carrots, and turnips into roughly equal-sized pieces. Chop the onion and peel the garlic cloves.
- Season the tray. Spread the vegetables, onion, and garlic on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, 1 tsp salt, pepper, thyme, and nutmeg or smoked paprika if using. Toss with your hands to coat and arrange in a single layer.
- Roast to build flavor. Roast for 25–30 minutes, stirring once halfway through. You want the edges to be golden and lightly browned, and the vegetables should be fork-tender. Roasting until you see color is what separates this soup from basic boiled vegetable soup.
- Start the pot. In your soup pot, warm the remaining 1 tbsp olive oil over medium heat. Tip in the roasted vegetables and any oils or browned bits from the pan. Stir for a minute or two to wake up the flavors.
- Add liquid and simmer. Pour in the vegetable stock and 1 cup of water. Bring just to a simmer, then reduce the heat and cook for 10–15 minutes. This step softens any remaining firm pieces and lets everything come together.
- Blend. Turn off the heat. Use an immersion blender to puree the soup until smooth and creamy, or leave some chunks if you like a more rustic texture. Add more water a little at a time if it’s thicker than you’d like.
- Season and brighten. Stir in the remaining salt to taste and add the lemon juice or vinegar. Taste and adjust: more salt for depth, more acid if it feels flat, or a pinch more thyme if you want a stronger herbal note.
- Serve. Ladle the hot soup into bowls and top with coconut cream or yogurt, fresh herbs, and crunchy toppings. Let it sit for a minute or two; the texture settles and the flavors meld as it cools just slightly.
Make-Ahead, Storage & Reheating
This easy vegetable soup is excellent for meal prep. Roast the vegetables the night before and store them in the refrigerator, then simmer and blend the next day. Or cook the entire soup and chill it once it cools to room temperature.
In the fridge, the soup stays fresh for 3–4 days in a sealed container. It will thicken as it sits; that’s normal for root-based soups. For longer storage, freeze in labeled containers for up to 3 months.
To reheat, gently warm on the stovetop over low to medium heat, adding splashes of water or stock to loosen. Stir frequently and finish with a squeeze of lemon and fresh herbs to bring back that just-made brightness.
How to Lighten / Make It Creamy
To keep the soup extra light, reduce the olive oil slightly and add an extra half cup of water or stock when blending. You can also stir in extra cooked turnips, which add volume without much sweetness.
For a creamier texture, blend until perfectly smooth and add a few tablespoons of coconut cream, plant-based cream, or thick yogurt off the heat. If you’re using dairy yogurt, temper it first with a spoonful of warm soup in a small bowl before stirring it back into the pot.
Toppings, Garnishes & Finishes
Think of toppings as your way to customize every bowl. Add crunch with toasted pepitas, sunflower seeds, or baked croutons. A swirl of coconut cream or yogurt adds visual contrast and a bit of tang.
Fresh herbs like thyme, parsley, or chives brighten the color and flavor. Want a bit of heat? Sprinkle on chili flakes or drizzle with chili oil. A few drops of good olive oil on top add sheen and richness in seconds.
Sides & Pairings
This soup plays nicely with almost anything. Serve it with grilled bread, garlic toast, or a simple panini for a heartier meal. A crisp green salad with citrus dressing or shaved fennel provides freshness alongside the rich roots.
For a cozy, all-vegetable dinner, pair it with roasted Brussels sprouts, green beans, or a tray of roasted cauliflower. Sparkling water with lemon or a mug of herbal tea keeps the meal light and comforting.
Scaling the Recipe
Feeding a crowd? Double the ingredients and use two sheet pans so the vegetables can roast in a single layer. Rotate the pans halfway through roasting for even color. Use a larger pot, and blend the soup in batches if your blender is smaller.
Cooking for one or two? Halve the recipe and use a smaller baking sheet to keep the vegetables from burning. Leftovers freeze well, so even a full batch can be portioned out for future lunches.
Nutrition & Dietary Notes
This healthy vegetable soup is naturally vegan, gluten-free, and dairy-free when topped with plant-based garnishes. It’s full of fiber from the root vegetables and provides satisfying complex carbohydrates and a modest amount of healthy fat from olive oil.
Check your vegetable stock if you have specific allergen concerns, but otherwise this soup avoids most common allergens. Add beans or lentils if you want to boost protein and turn it into a complete one-bowl meal.
Troubleshooting
If the soup tastes flat, you likely need more salt and acid. Start with a pinch of salt and a small squeeze of lemon, stir, and taste again. If it’s too salty, dilute with water or unsalted stock and add a splash more lemon.
Too thick? Whisk in warm water or stock a little at a time until it flows easily from a ladle. Too thin? Simmer uncovered for a few minutes to reduce, or blend in a bit of extra roasted root veg if you reserved some. If you accidentally over-roast and the vegetables are very dark, blend thoroughly and balance with a bit more lemon juice and fresh herbs.
FAQs
Can I use frozen root vegetables?
Yes. Spread frozen root vegetables on the sheet pan and roast from frozen, adding a few minutes until they’re caramelized around the edges.
What’s the best way to make this in a slow cooker?
For a vegetable soup crock pot version, briefly roast the vegetables first, then transfer them with stock to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours before blending.
Can I add other vegetables?
Absolutely. Sweet potatoes, rutabaga, celeriac, or even a little butternut squash fit right into this base. Just keep the total vegetable amount similar.
How do I make it extra creamy without dairy?
Blend until completely smooth and stir in coconut cream or unsweetened oat cream at the end. Garnish with extra yogurt-style topping for a creamy finish.
How long does this soup keep?
It keeps 3–4 days in the refrigerator and up to 3 months in the freezer. Just cool fully before storing and reheat gently with a bit of extra liquid.
Variations
Herb Garden Twist — Add chopped rosemary and sage along with thyme for a deeper, woodsy flavor.
Spiced Winter Bowl — Stir in a pinch of cumin and coriander when blooming the spices for a slightly spiced, warming version.
Chunky Rustic Style — Blend only half the soup and leave the rest in chunks for a hearty, stew-like texture that feels more like classic fall soups and stews.
Chef Notes / Test Kitchen Tips
Roasting is where most of the flavor happens, so don’t be afraid of a bit of browning. Vegetables that just turn soft won’t give the same depth to your soup. Spread them out on the pan and give them enough time—usually between 25 and 30 minutes, depending on your oven.
When blending, start with less liquid; you can always thin it out. Taste after you add lemon or vinegar because acid sharpens flavors and can make the soup seem “saltier,” so adjust seasoning last. Let the soup rest for 5 minutes before serving so it thickens slightly and becomes velvety.
Conclusion
This easy vegetable soup with roasted winter roots fits right into your favorite soup ideas for chilly nights: simple, flavorful, and full of vegetables. With just one pan and one pot, you get a bowl that feels like it simmered all afternoon.
Keep a batch in the fridge for quick lunches, freeze portions for future you, and pin this recipe to your collection of fall soup recipes so it’s ready whenever the temperature drops.
Keep a batch in the fridge for quick lunches, freeze portions for future you, and add it to your collection of easy soups so it’s ready whenever the temperature drops.
