We all have those moments when we need a steadying, satisfying, soothing soup. This Roasted Vegetable Soup is a sure bet! Why? Well, for starters, it is flavorsome. It features healthy and delicious roasted vegetables that are pureed to creamy perfection. Furthermore, it is easy to make, holds well in the fridge, and reheats beautifully. This means you can serve it when dressed up for a fancy meal (as shown in the picture) or dressed down on a Tuesday afternoon for lunch.
The roasted vegetable soup is inspired by my mother-in-law Susan. She's a super-talented cook, and we always love to enjoy her recipes whenever we visit and this healthy veggie soup is a hit! Let's unpack her secrets to this addictingly delicious vegetable soup!
This recipe is: Gluten Free and Vegetarian.
Table of Contents
5 Reasons to Love This Recipe
You will instantly fall for this creamy roasted vegetable soup for many reasons including:
- Super delicious taste!
- Easy to make!
- Elegant starter to a multi-course feast!
- Easily accessible ingredients!
- Perfect for meal prep!
Is Roasted Vegetable Soup Low-carb?
Yes, roasted vegetable soup made with low-carb vegetables like leafy greens, broccoli, and cauliflower can be considered low-carb. However, this recipe does not yield a low carb vegetable soup as it contains high carbohydrate ingredients. Each serving has 55 g net of carbs, which is pretty high if you are on a low-carb diet. I made this recipe back when I was only gluten-free and I am afraid there is no way to significantly reduce the carb count.
Roasted Vegetable Soup Ingredient List
To make this healthy roasted vegetable soup recipe you will need the following ingredients:
- 6.5 cups water
- 3.5 cups vegetable stock
- 3 pounds large sweet potatoes, peeled and cut into 1-inch pieces, approx. 2 total
- 2 onions, peeled and chopped
- 1-2 pounds large butternut squash, peeled, seeded, and cut into 1-inch pieces, approx. 3 total
- 1 pound carrots, peeled and roll-cut into 1-inch pieces
- 1 pound celeriac, peeled and cut into ½-inch pieces, approx. 1
- ¼ cup olive oil
- 2 tablespoons kosher salt
- Freshly cracked black pepper
For the Soup Toppings
- 10-12 shiitake mushrooms, stems removed
- 1 tub crème fraîche
- Chives
Ingredient Substitutions
If you don't have some of the ingredients in your pantry, use these excellent substitutes for this gluten free vegetable soup:
- Butternut squash: Use a corn squash instead.
- Sweet potatoes: Yams are a super alternative.
- Celeriac: Try parsnips or turnips which are more low-carb.
- Shiitake mushrooms: Cremini mushrooms or button mushrooms work fine.
- Creme Fraiche: Sour cream or full-fat Greek yogurt will give you an equally good creaminess.
- Olive oil: You can use coconut or avocado oil.
- Vegetable stock: Use bouillon, beef, or chicken stock for extra deliciousness.
Additional Ingredients
I love adding these optional ingredients to intensify the roasted veggie soup's flavors:
- Aromatics: Add roasted garlic to the puree for an intoxicating aroma. Chopped green onion adds a nice, fresh aromatic flavor as well.
- Peppers: Add in jarred, roasted red peppers for a touch of sweetness.
- Toppings: Try some roasted pumpkin seeds or toasted pine nuts for a flavor and texture contrast. If you love goat cheese, sprinkle some crumbles over the soup before serving for extra lusciousness.
- Cream alternatives: Use some coconut milk or coconut cream to add sweetness and make the soup more creamy.
- Citrus: A squeeze of fresh lemon juice or some lemon zest will brighten the soup and give it a fresh taste.
Note: The additional ingredients are not part of the recipe, nor is their estimated nutritional value in the recipe card below.
Cooking Tools
You need these tools to make delicious homemade vegetable soup:
- Roasting pan
- Heavy-duty foil
- Skillet
- Stockpot
- Knife and chopping board
How to Make Roasted Vegetable Soup: Complete Guide
Cooking Method
- Roasting
- Sautéing
Preparation Steps
- Gather all the ingredients and tools.
- Preheat the oven to (425°F) (218°C).
- Line a roasting pan with heavy-duty foil.
- Wash, peel, and cut the vegetables (butternut squash, sweet potatoes, carrots, celeriac, chives, and onions).
- Slice the shiitake mushrooms.
- Toss the veggies with olive oil, kosher salt, and a generous amount of pepper.
- Spread the veggies in a single layer on the pan. You may need more than one pan.
Cooking Instructions
- Roast the vegetables in the preheated oven for 1 hour, stirring a few times.
- In batches, puree the roasted vegetable mixture in a food processor, adding vegetable stock and water in each batch until it can be poured smoothly. Repeat and pour each batch into a stockpot that is warming over low heat.
- Taste and adjust seasonings as needed.
For the Topping
- Add the sliced shiitake mushrooms to a hot skillet.
- Cook for 2 minutes, then add in 1 tablespoon olive oil and a pinch of salt.
- Stir and cook for an additional 4-5 minutes. Remove from the heat.
Serving
- When serving the soup, add some of the sautéed shiitake mushrooms to each bowl, along with a dollop of crème fraîche and some chives.
Note: If you process this soup in a blender (which is not recommended), place a kitchen towel over the top of the blender and hold it throughout the blending process. Once the blender starts, the heat will escape rapidly, causing the hot mixture to fly out. This can be hazardous, so be cautious.
💡 My Pro Tip
Our vegetable du jour; celeriac, like fresh fennel (check out my Sweet Fennel Sausage Recipe), is not a popular ingredient in many home kitchens. Celeriac is famously known as celery root. When buying it, choose a firm one that has no soft spots. Grocery stores often hold onto these a bit too long because they don't fly off the shelves.
When using the celeriac, slice off the top and bottom to create a stable work surface. Peel the bulb by working around the circumference. If available, toss in some lemon water to prevent browning. Although they look a little odd, they taste great.
As with any recipe that calls for stock, I highly recommend using homemade stock. It tastes so much better than store-bought brands. You can make vegetable stock in about an hour (or less if you have a pressure cooker). It's worth the extra time!
⏲️ Time-Saving Tips
- Rather than batching through a food processor, use an immersion blender and make the job simple and quick
- Use multiple trays in the oven at one time to roast the veggies. If you're using this method, it is best to use the convect feature to lower the oven's humidity. Raise the roasting temperature by 10°F (-12°C) as well.
What to Serve with Roasted Vegetable Soup?
Roasted root vegetable soup is highly enjoyable alongside delicious bites like:
- Broccoli Cheddar Frittata: Have the creamy soup with a few slices of this delicious vegetable frittata for a satisfying, hearty meal.
- Halloumi Cheese: The perfectly seared halloumi cheese offers a good crunch, and fresh, luscious flavors that complement the creamy vegetable soup recipe well.
- French Haricot Verts: Pair the hearty hot soup with haricot verts for a comforting dinner meal. The slivered almonds in the verts add a wonderful nutty flavor and texture.
- Crispy Keto Waffles: In the morning, if you wake up craving a soothing soup, eat your breakfast waffles with the delicious gluten-free soup. The coconut and almond flours in the keto waffles complement the lovely soup's creaminess well.
Storage and Reheating Instructions
Storage
- Transfer the roasted vegetable soup to an airtight container and store it in the fridge for up to a week.
Freezing
- Add the soup to a freeze-safe container, leaving room for expansion. Freeze for up to 3 months. Defrost overnight in the fridge and reheat according to the instructions below.
Reheating
- Stovetop: Reheat in a stockpot over medium heat until heated through. Stir occasionally.
- Microwave: Cover and reheat on medium heat setting. Stir occasionally to prevent hot and cold spots.
Recipe Conclusion
This hearty Roasted Vegetable Soup will satisfy all of your senses. Whether you serve it as an opening act to a multi-course feast or enjoy it warm during soup season, it is bound to be a hit. You can add your favorite seasonings to satisfy your tastes and customize it to your liking. Make a large batch and store it for future enjoyment.
Did you try the delicious veggie soup? As usual, I am curious to know how you liked it. What additional ingredients did you use? Comment below and let me know your secret to a hearty soup!
Other Delicious Soup Recipes To Try:
Need more vegetable soup recipes? Try these:
FAQs
No, although they result in different textures, both are healthy cooking methods and have advantages.
Roasting or sauteing will only be healthy if you use healthy ingredients with the right portion sizes. None is healthier than the other.
Thicken your vegetable soup with heavy cream, coconut milk, or cream, pureed vegetables like butternut squash, arrowroot powder, or cooked and mashed legumes.
Roasted Vegetable Soup 🍲
Ingredients
Roasted Vegetable Soup Ingredient List
- 6.5 cups water
- 3.5 cups vegetable stock
- 3 pounds large sweet potatoes peeled and cut into 1-inch pieces, approx. 2 total
- 2 onions peeled and chopped
- 1-2 pounds large butternut squash peeled, seeded, and cut into 1-inch pieces, approx. 3 total
- 1 pound carrots peeled and roll-cut into 1-inch pieces
- 1 pound celeriac peeled and cut into ½-inch pieces, approx. 1
- ¼ cup olive oil
- 2 tablespoons kosher salt
Freshly cracked black pepper
- For the Soup Toppings
- 10-12 shiitake mushrooms stems removed
- 1 tub crème fraîche
- Chives
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Preheat the oven to (425°F) (218°C).
- Line a roasting pan with heavy-duty foil.
- Wash, peel, and cut the vegetables (butternut squash, sweet potatoes, carrots, celeriac, chives, and onions).
- Slice the shiitake mushrooms.
- Toss the veggies with olive oil, kosher salt, and a generous amount of pepper.
- Spread the veggies in a single layer on the pan. You may need more than one pan.
Cooking Instructions
- Roast the vegetables in the preheated oven for 1 hour, stirring a few times.
- In batches, puree the roasted vegetable mixture in a food processor, adding vegetable stock and water in each batch until it can be poured smoothly. Repeat and pour each batch into a stockpot that is warming over low heat.
- Taste and adjust seasonings as needed.
- For the Topping
- Add the sliced shiitake mushrooms to a hot skillet.
- Cook for 2 minutes, then add in 1 tablespoon olive oil and a pinch of salt.
- Stir and cook for an additional 4-5 minutes. Remove from the heat.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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7 Responses
A recipe I think I can actually pull-off LOL - great post for this time of year when my garden is a plenty! Thanks for pinning it to my board too 🙂
Hey Angie:
Thank you for sharing your thoughts on this delightful soup.
Hope you have an awesome day!
Scott
This looks SO delish!!! Totally on my winter soups to make list!!!
Hey Chelsey:
Thank you for writing. How did the soup come out?
Have an excellent day in the kitchen!
Scott
Hi Scott- Boy oh boy does this make a LOT of soup! Great news because it is delicious. I'm freezing a bunch now to save for another chilly day. Very good. Thanks!
Hey Hallie:
It does make a lot of soup. My family loves it! On a cold winter day, there is hardly any soup left to freeze...
Thank you for writing.
Take care,
Scott