Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup

Always Cooking Up Something 117

"This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer."

Ingredients 2 h 15 m {{adjustedServings}} servings 252 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
  2. Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  3. Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
  4. Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
  5. While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
  6. Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
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  • Note
  • You could also serve this pale orange soup garnished with finely chopped sauteed cooking greens.
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Reviews 20

  1. 23 Ratings


Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn't try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!


Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves of garlic (in skin) to the roasting vegetables, as well as an onion. Add or substitute a few carrots or maybe some celeriac.

Randy Bo Bandy

It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips, and it worked well. Try leaving the skins on the red potatoes for added color (tiny red flecks) and nutrition!