Quick Facts
- Time: 55 minutes (15 min prep, 40 min cook)
- Yield: 4 hearty bowls
- Skill: Easy
- Method: Roast then simmer and blend (one sheet pan + one pot)
- Diet: Vegan, Gluten-Free, Dairy-Free
Introduction
Vegetable soup feels extra special when it’s built on slow-roasted winter roots instead of a random mix of frozen veg. On busy cold nights, you want something that’s as easy as it is comforting: a creamy vegetable soup that’s naturally sweet from carrots and parsnips, earthy from turnips, and perfumed with thyme and garlic. This winter root vegetable soup with herbs is rustic and cozy, with enough texture to feel satisfying but smooth enough to qualify as pure comfort in a bowl.
Think of it as your go-to healthy vegetable soup for fall and winter: it fits right in with your favorite vegetarian soup recipes, but it’s simple enough for weeknights and special enough for guests. If you love homemade vegetable soup that tastes slow-cooked but doesn’t chain you to the stove, this is your new cold-weather classic. It’s a great fit for meal prep, fall soups and stews nights, or whenever you need a warm, veggie-packed reset.
It fits right in with your favorite vegetable soup recipes, but it’s simple enough for weeknights and special enough for guests.
Why You’ll Love It
- Weeknight-easy: Minimal chopping, simple roasting, clear timing.
- Flexible: Swap in other root veggies you have in the fridge.
- Balanced flavor: Natural sweetness from roots, savory garlic, bright herbs.
- Great leftovers: Thickens slightly and reheats beautifully for lunch.
Vegetable Soup with Winter Roots — Cozy, Rustic, Weeknight-Ready
- Total Time: 55 minutes
- Yield: 4 bowls
- Diet: Vegan
Description
A cozy, creamy winter root vegetable soup built on roasted carrots, parsnips, and turnips, blended with thyme, garlic, and vegetable broth. Rustic, naturally sweet, and perfect for easy weeknights or meal prep.
Ingredients
For the soup
3 medium parsnips, peeled and chopped into 1-inch pieces (about 2 cups)
3 medium carrots, peeled and sliced into rounds
2 small turnips, peeled and diced
1 medium yellow onion, roughly chopped
4 cloves garlic, peeled (left whole)
3 tbsp olive oil, divided
1 ½ tsp fine sea salt, divided (plus more to taste)
½ tsp freshly ground black pepper
1 ½ tsp dried thyme or 1 tbsp fresh thyme leaves
½ tsp smoked paprika (optional)
4 cups low-sodium vegetable broth
1–1 ½ cups water, as needed
1–2 tsp lemon juice or apple cider vinegar
For serving (optional)
Swirl of coconut cream or vegan yogurt
Extra thyme leaves or chopped parsley
Toasted pumpkin seeds or croutons
Crusty bread
Instructions
Preheat oven to 400°F (200°C). Prep all vegetables into similar 1-inch pieces.
Spread vegetables on a parchment-lined sheet pan. Drizzle with 2 tbsp olive oil, 1 tsp salt, pepper, and thyme. Toss to coat.
Roast 25–30 minutes, stirring once, until caramelized and tender.
Warm the remaining 1 tbsp olive oil in a soup pot over medium heat. Add smoked paprika if using; bloom 30 seconds.
Transfer roasted vegetables to the pot. Add broth and 1 cup water. Simmer 10–15 minutes.
Blend with an immersion blender until smooth (or leave some texture). Add more water if needed.
Stir in remaining ½ tsp salt and lemon juice. Adjust seasoning to taste.
Serve warm with toppings of choice.
Notes
Use low-sodium broth to control salt balance.
Adjust thickness with extra water or simmering time.
Add white beans for extra protein after blending.
Soup thickens as it cools—loosen with broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: Roast + Simmer + Blend
- Cuisine: American / Seasonal
Ingredients
For the soup
- 3 medium parsnips, peeled and chopped into 1-inch pieces (about 2 cups)
- 3 medium carrots, peeled and sliced into rounds
- 2 small turnips, peeled and diced
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, peeled (leave whole)
- 3 tbsp olive oil, divided
- 1 ½ tsp fine sea salt, divided (plus more to taste)
- ½ tsp freshly ground black pepper
- 1 ½ tsp dried thyme or 1 tbsp fresh thyme leaves
- ½ tsp smoked paprika (optional, for gentle warmth)
- 4 cups low-sodium vegetable broth
- 1–1 ½ cups water, as needed to adjust thickness
- 1–2 tsp lemon juice or apple cider vinegar, to finish
For serving (optional)
- Swirl of coconut cream or vegan yogurt
- Extra thyme leaves or chopped parsley
- Toasted pumpkin seeds or croutons
- Crusty bread
After roasting, the carrots, parsnips, and turnips bring sweetness and rustic texture; onion and garlic add savory depth; thyme gives that classic fall soup recipes aroma. Olive oil helps the vegetables caramelize, while smoked paprika offers warmth without heat. Vegetable broth forms the base; water fine-tunes thickness. Lemon juice wakes everything up at the end, and optional toppings add creaminess and crunch.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
This veggie soup recipe is wonderfully forgiving. For aromatics, swap yellow onion for white, shallots, or even leeks. If you’re out of parsnips, use extra carrots, sweet potatoes, or rutabaga. Turnips can trade places with celeriac or potatoes without changing the character too much.
Want more protein in your homemade vegetable soup? Add a drained can of white beans after blending and simmer just until heated. For a richer creamy vegetable soup, stir in a splash of coconut cream or unsweetened oat cream at the end. To keep it vegan and gluten-free, stick with plant-based toppings and avoid any wheat croutons.
Short on time? Use pre-chopped root vegetable mixes or frozen carrots and parsnips. You still get that roasted flavor if you roast them straight from the freezer, just add a few extra minutes.
Equipment Notes
You don’t need fancy gear for this winter vegetable soup. A sturdy rimmed sheet pan is key for getting those caramelized edges on your roots. A heavy-bottomed soup pot or Dutch oven helps the soup simmer gently and evenly without scorching.
For blending, an immersion blender is the easiest because you can puree right in the pot. If you only have a countertop blender, let the soup cool slightly and blend in batches, venting the lid so steam can escape. Use a 10–12 inch pan for roasting so the vegetables can sit in a single layer; crowding will steam instead of caramelize. Line the pan with parchment for easier cleanup.
Step-by-Step
- Prep the vegetables. Preheat the oven to 400°F (200°C). Peel the parsnips, carrots, and turnips, then chop them into roughly 1-inch pieces so they roast at the same rate. Chop the onion and peel the garlic cloves.
- Season for roasting. Spread all the vegetables on a parchment-lined sheet pan. Drizzle with 2 tbsp olive oil, 1 tsp salt, the black pepper, and the thyme. Toss with your hands until everything is lightly coated and in a single layer.
- Roast until golden. Roast for 25–30 minutes, stirring once halfway through. The edges should be caramelized, the garlic soft, and the roots fork-tender but not falling apart. A bit of browning is what brings out that sweet, nutty flavor.
- Start the soup base. While the veggies finish roasting, warm the remaining 1 tbsp olive oil in your soup pot over medium heat. If using smoked paprika, add it now and let it bloom for 30 seconds, stirring constantly so it doesn’t burn.
- Combine and simmer. Transfer the roasted vegetables and garlic to the pot. Pour in the vegetable broth and 1 cup of water. Stir, scraping up any browned bits. Bring to a gentle simmer, cover, and cook for 10–15 minutes so the flavors meld.
- Blend to your preferred texture. Turn off the heat. Using an immersion blender, puree the soup until smooth and creamy, leaving a few chunks if you like more body. Add more water if it’s thicker than you prefer.
- Finish and taste. Stir in the remaining ½ tsp salt (to taste) and the lemon juice or vinegar. Taste and adjust: more salt for depth, more acid for brightness, or extra thyme if you want a stronger herbal note.
- Serve warm. Ladle into bowls and finish with a swirl of coconut cream or vegan yogurt, a sprinkle of herbs, and crunchy toppings. Let the soup sit for a couple of minutes in the bowl; it thickens slightly and tastes even better.
Make-Ahead, Storage & Reheating
This winter root vegetable soup is ideal for make-ahead meals. You can roast the vegetables 1–2 days in advance, store them in an airtight container in the fridge, and then simmer and blend when you’re ready for soup. Or prepare the full recipe and refrigerate.
Stored in the fridge, the soup keeps well for 3–4 days. It will thicken as it cools, thanks to all those starchy roots. To freeze, cool completely and portion into freezer-safe containers, leaving a little headspace. It freezes well for up to 3 months.
Reheat gently on the stove over low to medium heat, stirring often. Add a splash of broth or water to loosen it and a squeeze of lemon right before serving to revive the flavor.
How to Lighten / Make It Creamy
To lighten the soup, increase the broth or water slightly and skip any heavy garnish. You can also add extra turnip or celeriac, which bring body without as much sweetness. Using just 2 tbsp of olive oil instead of 3 keeps it lean but still flavorful.
For an ultra-creamy vegetable soup, blend the batch completely smooth and stir in a few tablespoons of coconut cream or unsweetened plant-based cream off the heat. If you use a dairy yogurt, temper it first by whisking in a spoonful of warm soup so it doesn’t curdle when added.
Toppings, Garnishes & Finishes
Toppings can turn a simple bowl of veggie soup into something special. Add crunch with toasted pumpkin seeds, sunflower seeds, or homemade croutons. A swirl of coconut cream or a spoonful of vegan yogurt gives a beautiful contrast and a little tang.
Finish with fresh thyme leaves, chopped parsley, or thinly sliced chives for color. A quick sprinkle of chili flakes or a drizzle of chili oil adds gentle heat if you like things spicier. A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
This soup pairs perfectly with crusty bread, garlic toast, or a warm baguette for dunking. For a lighter meal, serve it alongside a simple green salad with lemon vinaigrette. Roasted Brussels sprouts or a tray of sheet-pan broccoli make this feel like a complete vegetable-forward dinner.
For drinks, try sparkling water with a slice of citrus, mint tea, or a light herbal infusion. If you serve wine, a crisp white or light-bodied red works well with the sweetness of the roots and the freshness of the herbs.
Scaling the Recipe
To double this vegetable soup for a crowd, use two sheet pans so the vegetables still roast instead of steam. Rotate the pans halfway through cooking. Use a larger pot or Dutch oven and add broth gradually, blending in batches as needed.
To halve it, simply reduce all ingredients by half and use a smaller pan so the vegetables don’t burn. The roasting time stays roughly the same; just keep an eye on color and tenderness. Cool leftovers quickly in shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
This healthy vegetable soup is naturally vegan and gluten-free as written, perfect for a wide range of eaters. Root vegetables provide fiber, complex carbohydrates, and a mix of vitamins, while olive oil contributes heart-healthy fats.
There are no common allergens besides possible celery in some store-bought broths, so check labels if needed. For extra protein, add beans or lentils after blending. Serving it with whole-grain bread boosts the fiber even more.
Troubleshooting
If your soup tastes too salty, add a bit more water or broth and a squeeze of lemon juice to rebalance. Too bland? Add a pinch more salt, extra thyme, and another splash of acid until the flavors pop.
If the texture is too thick, whisk in warm water or broth, a little at a time, until it reaches your ideal consistency. Too thin? Simmer uncovered for a few minutes to reduce or add a spoonful of mashed root vegetables from the pan. If the vegetables roasted a bit too hard, blend them thoroughly and finish with extra olive oil for smoothness.
FAQs
Can I use frozen or precut vegetables?
Yes. Frozen or pre-chopped root veggies work well. Roast them straight from frozen, adding a few minutes to the roasting time, until caramelized around the edges.
What other vegetables can I swap in?
You can mix in sweet potatoes, rutabaga, celeriac, or even a little squash. Aim to keep the total amount of vegetables about the same so the soup doesn’t get too thick.
Can I make this vegetable soup in a crock pot?
To adapt to a vegetable soup crock pot version, briefly roast the vegetables for flavor, then transfer everything to a slow cooker with the broth. Cook on LOW for 6–7 hours, then blend.
How do I keep it from drying out or scorching?
Keep the soup over medium or medium-low heat when reheating and stir regularly. Add splashes of broth or water as needed so it stays silky.
How long does it keep and freeze?
In the fridge, it keeps 3–4 days. In the freezer, it’s best within 3 months. Thaw overnight in the fridge, then reheat gently with a bit of extra liquid.
Variations
Lemony Herb — Finish the soup with extra lemon juice and stir in chopped dill and parsley for a brighter, lighter bowl.
Smoky Chipotle — Add 1–2 tsp finely chopped chipotle in adobo or chipotle powder when blooming the spices for a smoky, spicy twist; balance with a touch of maple syrup if needed.
Extra Creamy — Blend completely smooth and stir in ¼–½ cup coconut cream or unsweetened plant cream for an ultra-luxurious texture.
Chef Notes / Test Kitchen Tips
The biggest flavor upgrade in this soup comes from roasting the vegetables long enough to develop deep golden edges. Don’t rush this step—color equals flavor. Salt in stages: a little on the roasting pan, then adjust again after blending and after adding acid.
Watch for doneness between 35 and 40 minutes in the oven; the vegetables are ready when they’re fork-tender with some browning. When blending, start with less broth than you think you’ll need, then add more to reach your favorite thickness. Let the soup rest for 5 minutes before serving so the flavors settle.
Conclusion
This winter root vegetable soup with herbs gives you everything you want on a cold night: cozy flavor, minimal effort, and a bowl full of real vegetables. It keeps well for a few days, so you can ladle out comfort whenever you need it.
Bookmark this recipe for your fall soups and stews rotation, pull it out for meal prep Sundays, and don’t forget to rate or share it once it becomes a regular at your table.
Bookmark this recipe alongside your go-to soup recipes, pull it out for meal prep Sundays, and don’t forget to rate or share it once it becomes a regular at your table.
