Roasted Winter Vegetable Soup: A Cozy Comfort Recipe
A cozy and hearty roasted winter vegetable soup that is perfect for cold nights, packed with flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large carrots, peeled & chopped
- 2 parsnips, peeled & chopped
- 1 small butternut squash, cubed
- 1 large red onion, quartered
- 1 fennel bulb, sliced
- 4 garlic cloves, smashed
- 2 tablespoons olive oil
- 1 sprig fresh rosemary
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Parmesan or nutritional yeast for topping
Instructions
- Preheat your oven to 425°F. On a large sheet pan, toss carrots, parsnips, squash, red onion, fennel, and garlic with olive oil, rosemary, thyme, and a pinch of salt.
- Roast veggies for 25-30 minutes, flipping halfway through, until golden-brown and tender.
- Transfer roasted veggies to a large pot. Add vegetable broth and bring to a gentle boil, then simmer for 10-15 minutes.
- For a creamy texture, blend part of the soup using an immersion blender. Prefer it rustic? Leave it chunky.
- Ladle into bowls, top with fresh parsley, a dash of cracked pepper, and optional parmesan.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other seasonal vegetables for variety.
- Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: ~220
- Sugar: ~5g
- Sodium: ~500mg
- Fat: ~8g
- Saturated Fat: ~1g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~6g
- Protein: ~4g
- Cholesterol: 0mg