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Roasted Root Vegetable Soup

Roasted root vegetables are very tender and naturally sweet. Roast the veggies yourself then turn them into a thick Roasted Root Vegetable Soup that will dazzle your family & friends. Everyone will think you have add acreate base, but not so! The roasted veggies themselves turn into a thick creamy (minus the cream) soup.


  1. 3-4 carrots
  2. 2-3 parsnips
  3. 3-4 sweet potatoes or yams
  4. 2 tablespoons olive oil
  5. Sprinkle of salt & pepper
  6. 1 quart homemade or purchased low-sodium chicken or vegetable stock

Preparation Steps

  1. Preheat oven to 400 degrees.
  2. Peel carrots, parsnips & sweet potatoes. Cut off the stem and root end & discard.
  3. Cut veggies into 1-inch pieces. Place on baking sheet. Drizzle with olive oil, and sprinkle with salt & pepper. Toss gently to coat evenly.
  4. Bake in oven for 45 minutes. The cooked veggies will be very tender and slightly brown.
  5. Place veggies in a stockpot, add 1 quart low-sodium chicken or vegetable stock. Bring to a boil, then simmer 20 minutes over low heat.
  6. Use an immersion blender to blend until the soup is a smooth and creamy consistency. Adjust seasonings if necessary.
  7. Serve Roasted Root vegetable Soup with a dark green leafy salad, and whole grain bread for a hearty coolweather meal.