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White bowl of orange creamy soup with chopped tomatoes and parsley on top

Creamy Roasted Vegetable Soup

Creamy, delicious roasted vegetable soup uses nourishing winter vegetables but would be perfect as a summer meal from the freezer.
Prep Time 10 mins
Cook Time 1 hr 30 mins


  • 2 turnips
  • 2 carrots
  • 2 parsnips
  • 2 sweet potatoes
  • 2 red bell peppers
  • 4 cloves garlic
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 cup vegetable or chicken stock
  • olive oil to taste
  • kosher salt to taste
  • scallions, sour cream, or parmesan optional garnish


  • Peel and chop all your vegetables into chunks. Peel your garlic and trim off the ends. Get rid of any seeds or bits you don't want to eat.
  • Preheat your oven to 400 degrees Fahrenheit.
  • Put all your vegetables on a baking sheet, coat with some olive oil, and sprinkle with salt.
  • Roast your vegetables for 45 minutes, stirring occasionally.
  • Remove from the oven and let them cool down just a little bit.
  • Combine your vegetables with all your other ingredients. Blend your soup using the machine of your choice.
  • Serve immediately, garnishing with chopped scallions, chives, parmesan, or any other preferred topping.


  • Any root vegetables would be good in this soup. Some other contenders are rutabaga, celeriac or celery root, beets, and potatoes.
  • A splash of heavy cream before blending would also add more richness to what truly is a super healthy soup.
  • This soup is best served warm, but it also is great at room temp.
  • Store in the fridge for 4-5 days.
  • This soup freezes beautifully, so make extra for those days when you don't feel like cooking.