Description
This Tasty Roasted Winter Vegetable Soup is a creamy, comforting chowder made with caramelized root vegetables, hearty potatoes, and fresh thyme. Perfect for cold days, it’s naturally vegetarian and easily adapted for gluten-free or low-carb diets.
Ingredients
- For the roasted vegetables:
- 2 tbsp olive oil
- 1 medium sweet potato, peeled and diced into 1-inch pieces
- 3 medium parsnips, peeled and diced into 1-inch pieces
- 1/2 tsp kosher salt
- 1/2 fennel bulb, quartered and thinly sliced
- 2 medium carrots, peeled and diced into 1-inch pieces
- 1/2 small butternut squash, peeled, seeded, and diced into 1-inch pieces
- For the soup base:
- 2 medium russet potatoes, peeled and cut into uniform pieces
- 3 tbsp olive oil
- 1 dash black pepper
- 4 to 5 sprigs fresh thyme
- 2 tbsp flour (or 1 tbsp cornstarch for gluten-free option)
- 4 cups low-sodium vegetable stock
- 1/2 tsp kosher salt
- 1 medium onion, diced (about 2 cups)
- For finishing and garnish:
- 1 pinch salt
- 1 pinch black pepper
- 1 speck black pepper
- 1 sprig fresh thyme leaves
- 1 cup whole milk
Instructions
1. Preheat your oven to 400°F. In a large bowl, toss butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons of olive oil and 1/2 teaspoon of salt.
2. Spread vegetables in a single layer on a baking sheet. Roast for about 40 minutes, turning occasionally, until tender and caramelized.
3. While vegetables roast, heat 3 tablespoons of olive oil in a large saucepan over low heat. Add diced onion, a pinch of salt, and a bit of pepper. Cook until onions are soft, about 10 minutes.
4. Stir in flour and cook for 3 more minutes, stirring constantly to avoid burning.
5. Gradually add vegetable broth. Add potatoes and thyme. Bring to a boil, then lower heat and simmer uncovered for 15 minutes until potatoes are soft. Remove thyme stems.
6. Stir in roasted vegetables. Transfer about 3 cups of the soup to a blender and puree until smooth. Return pureed mixture to the pot and stir well.
7. Add milk and return soup to a simmer over medium-low heat. Stir frequently and adjust seasoning with salt and pepper to taste.
8. Serve warm, garnished with cracked pepper, fresh thyme, and reserved roasted vegetables if desired.
Notes
Butternut squash can be replaced with pumpkin or sweet potato. For a low-carb version, use cauliflower instead.
Parsnips can be swapped with turnips or celery root.
Use cornstarch or arrowroot powder for gluten-free thickening. Use xanthan gum (1/4 tsp) as a low-carb alternative—whisk with cold liquid first.
Store leftovers in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or milk to loosen consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 12g
- Sodium: 950mg
- Fat: 55g
- Saturated Fat: 10g
- Unsaturated Fat: 45g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg