This Tasty Roasted Winter Vegetable Soup is a cozy, heartwarming bowl filled with roasted seasonal veggies like carrots, sweet potatoes, and onions. Each spoonful brings out the natural sweetness and deep flavors from the roasting, making it a comforting treat on chilly days.
I love how roasting the veggies first really brings a new level of flavor to a simple soup. It’s an easy step that makes a big difference, turning everyday vegetables into something special. Plus, it fills the kitchen with the best smell that makes me feel instantly relaxed and ready to dig in.
My favorite way to enjoy this soup is with a crusty piece of bread or a warm grilled cheese on the side. It’s the perfect meal for slowing down and savoring little moments on a cold afternoon. I always find myself coming back to this soup when I want something simple, tasty, and just a little bit cozy.
Key Ingredients & Substitutions
Carrots & Sweet Potatoes: These bring natural sweetness and creaminess to the soup. If sweet potatoes aren’t available, try butternut squash or pumpkin for a similar texture and flavor.
Onion & Garlic: They add depth and aroma. Yellow or white onions work well. For a milder taste, you can use shallots instead of onions.
Olive Oil: Helps with roasting and adds flavor. If you prefer, use avocado or canola oil as a substitute.
Vegetable Broth: The base of the soup. Homemade or store-bought both work. Chicken broth is fine if you want a non-vegetarian option.
Fresh Thyme & Cumin: Thyme is key for that earthy, herbal touch. Cumin adds warmth but can be skipped if you prefer a simpler taste.
Balsamic Vinegar: Adds a nice tangy finish but can be left out if you like.
How Do You Get the Best Flavor When Roasting Vegetables for Soup?
Roasting veggies intensifies their sweetness and adds caramelized flavor—the heart of this soup’s richness. Here’s how to get it right:
- Cut veggies into similar-sized pieces to roast evenly.
- Toss them well with oil, salt, and pepper so each piece is coated.
- Spread them out on the baking sheet, don’t crowd, or they’ll steam instead of roast.
- Roast at a high temperature (425°F) to develop a golden color and deeper flavor.
- Stir once halfway through to brown all sides.
- Watch closely near the end to avoid burning but let natural sugars caramelize.
This roasting step adds layers of flavor that make your soup taste extra rich and comforting. Trust me, it’s worth the little extra time!
Equipment You’ll Need
- Baking sheet – perfect for roasting veggies evenly and getting that nice caramelized flavor.
- Large pot or Dutch oven – makes simmering and blending the soup easy in one place.
- Immersion blender or regular blender – blending the soup smooth is simple and quick with these.
- Sharp knife and cutting board – to chop veggies into even pieces for roasting.
- Wooden spoon or spatula – handy for stirring and scraping the pot without scratching.
Flavor Variations & Add-Ins
- Add a can of coconut milk at the end for a creamy, slightly sweet twist that pairs well with warm spices.
- Mix in roasted butternut squash or parsnips for extra sweetness and depth in the soup.
- Sprinkle crumbled feta or goat cheese on top to add tangy creaminess when serving.
- Include a pinch of smoked paprika or chili flakes while roasting for a subtle smoky or spicy kick.
Tasty Roasted Winter Vegetable Soup Recipe
Ingredients You’ll Need:
For The Soup:
- 2 large carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
- ½ teaspoon ground cumin (optional, for warmth)
- 1 tablespoon balsamic vinegar or a drizzle for serving (optional)
- Crusty bread or grilled cheese, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes for roasting. Then, another 15 minutes for simmering and blending. Altogether, you’ll spend about 1 hour from start to finish, making a warm, comforting soup that’s worth every minute.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 425°F (220°C). Put the chopped carrots, sweet potatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss it all together so each piece is nicely coated. Roast the veggies for 30-35 minutes, stirring once halfway through until they’re tender and caramelized.
2. Simmer the Soup:
Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and add fresh thyme leaves. Bring everything to a boil, then lower the heat to simmer gently for about 10 minutes to let the flavors blend beautifully.
3. Blend and Finish:
Use an immersion blender to puree the soup until smooth and creamy. If you don’t have one, carefully blend in batches in a regular blender. Stir in the remaining 1 tablespoon of olive oil, add cumin if you’re using it, and season with salt and pepper to taste. Serve hot, garnished with roasted vegetable pieces, thyme sprigs, a drizzle of olive oil or balsamic vinegar, and some freshly ground black pepper. Don’t forget your crusty bread or grilled cheese on the side for the ultimate cozy meal!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen vegetables if fresh ones aren’t available. Just thaw them completely and pat dry to avoid excess moisture before roasting, which helps achieve better caramelization and flavor.
How Long Will Leftovers Last?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Make This Soup Vegan?
Absolutely! Just use vegetable broth instead of chicken broth, and avoid adding dairy toppings like cheese. The recipe is naturally vegan-friendly otherwise.
Can I Prepare the Soup Ahead of Time?
Yes! Roast the vegetables and make the soup up to 2 days in advance. Keep it refrigerated and reheat on the stove when ready to serve. Blend right before serving for the best texture.