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Roasted Vegetable Soup

This roasted vegetable soup is made by caramelizing carrots, parsnips, and squash in the oven until tender and golden, then blending them into a smooth, velvety puree. The final dish has a warm, inviting appearance with a rich, slightly smoky flavor and a creamy texture that feels comforting and hearty.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall-Inspired
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium carrots peeled and sliced
  • 2 mediu parsnips peeled and sliced
  • 1 small squash (butternut or similar) peeled, seeded, and chopped
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • to taste salt
  • to taste pepper

Equipment

  • Baking sheet
  • Immersion blender or regular blender
  • Large pot
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (200°C). Spread peeled and sliced carrots, parsnips, and chopped squash on a baking sheet. Drizzle with olive oil and toss to coat evenly.
  2. Roast the vegetables in the oven for about 35-40 minutes, until they are tender, caramelized, and slightly browned around the edges. The house will fill with a warm, sweet aroma.
  3. While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and fragrant, with a gentle sizzling sound.
  4. Add the minced garlic to the onions and cook for another minute, stirring constantly until fragrant. The mixture will smell savory and inviting.
  5. Transfer the roasted vegetables into the pot with the onion and garlic mixture. Pour in the vegetable broth and bring the mixture to a gentle boil.
  6. Reduce the heat to low and let the soup simmer for about 10 minutes to meld flavors. This also helps the vegetables soften further if needed.
  7. Use an immersion blender or transfer the soup in batches to a blender. Blend until the mixture is completely smooth and velvety, with no bumps remaining.
  8. Pour the blended soup back into the pot if using a blender. Taste and season with salt and pepper as desired, stirring well to incorporate the seasonings.
  9. Warm the soup gently over low heat if needed, ensuring it's heated through and ready to serve.
  10. Serve the soup in bowls, optionally garnished with a drizzle of olive oil or fresh herbs for added flavor and visual appeal. The soup should be smooth, with a rich orange color and a comforting aroma.

Notes

For a creamier texture, add a splash of coconut milk or a dollop of sour cream before serving.