Root Vegetable Soup celebrates the humble treasures that grow beneath the soil. Carrots, parsnips, celery root, turnips, and sweet potatoes come together in a hearty, earthy bowl that tastes like autumn and winter combined. The secret is roasting half the vegetables for caramelized sweetness while simmering the rest for tender comfort.
Why This Recipe Works
Root vegetables are naturally sweet and starchy, creating a satisfying soup without heavy cream or cheese. The dual cooking method—roasting and simmering—builds layers of flavor. Roasted vegetables add caramelized depth; simmered ones provide smooth body. Fresh rosemary and thyme echo the earthy, woodsy notes of the roots.
Underground Treasures
Root vegetables store energy as natural sugars, making them sweet and substantial. Parsnips taste like carrots with a spicy, nutty edge. Celery root offers subtle celery flavor without stringiness. Turnips add pleasant peppery notes. Together, they create a complex soup from simple ingredients.
Step-by-Step Guide
Start by roasting half your vegetables—the caramelization is essential to the soup's depth. Meanwhile, sauté onions and garlic, then simmer the remaining vegetables in broth with hearty herbs. Blending part of the soup creates creaminess while leaving texture.
Add the roasted vegetables at the end so they maintain their caramelized edges. Each spoonful should have both silky soup and tender roasted pieces for textural contrast.
Serving Suggestions
Crusty bread is non-negotiable—you'll want something to soak up every drop. A drizzle of rosemary-infused olive oil adds elegance. For protein, top with crispy bacon bits or serve alongside a sharp cheddar grilled cheese. This soup is hearty enough to be a meal.
Variations to Try
- With bacon: Cook diced bacon first, use the fat for sautéing
- Curried: Add curry powder and ginger for warmth
- With apple: Add a diced apple for subtle sweetness
- Creamy: Blend in coconut milk for richness
Root Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Roast vegetables. Preheat oven to 400°F. Toss half the root vegetables with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until caramelized.
- Sauté aromatics. Heat remaining oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Simmer. Add remaining raw vegetables, broth, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer 20 minutes until vegetables are tender.
- Blend and combine. Remove herbs. Blend half the soup until smooth, then return to pot with roasted vegetables.
- Serve. Season with salt and pepper. Ladle into bowls and garnish with parsley. Serve with crusty bread.
Recipe Notes
- Cut vegetables into similar-sized cubes for even cooking
- Don't skip the roasting step—it adds essential depth
- Freezes well for up to 3 months
Frequently Asked Questions
Which root vegetables work best?
Carrots, parsnips, celery root, turnips, rutabaga, and sweet potatoes are classics. Beets add color but will turn the soup pink. Jerusalem artichokes offer a nutty flavor. Mix at least 4 varieties for complexity.
Why roast some vegetables?
Roasting caramelizes the natural sugars, adding depth and sweetness that simmering alone can't achieve. The combination of roasted and simmered vegetables creates layers of flavor and texture.
Can I make this soup ahead?
Root vegetable soup improves overnight as flavors meld. Refrigerate up to 5 days or freeze for 3 months. The hearty vegetables hold up well to reheating—just add a splash of broth if too thick.
Should I peel all the vegetables?
Peel tough-skinned roots like celery root and turnips. Carrots and parsnips can keep their skins if scrubbed well—the skins add fiber and nutrients. Sweet potato skins are edible but can be tough.
How do I make it creamy without cream?
Blend part of the soup—the starchy vegetables create natural creaminess. For extra richness, blend in a peeled potato or white beans. Coconut milk also works beautifully with root vegetables.