Roasted Root Vegetable Soup

  • Yield: 6 1x
  • Category: Soup, Gluten Free, Vegan


  • 2 cups diced parnsips, peeled first
  • 2 cups diced rudabegas, peeled first
  • 2 cups diced turnips
  • 3 cups diced carrots
  • 3 cups diced sweet potatoes, peeled first
  • 4 teaspoons olive oil, divided
  • salt
  • pepper
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 bay leaves
  • 810 cups vegetable stock, depending on how thick you want the soup to be


  1. Pre-heat oven to 450 degrees Fahrenheit. Divide the root vegetables evenly on two large baking sheets. Drizzle each with 1 1/2 teaspoons olive oil and season each with 1/2 teaspon salt and 1/4 teaspoon pepper. Place both baking sheets in the oven and roast for about 30 minutes minutes flipping once rotating trays halfway through.
  2. Heat a large pot over medium heat and add in 1 teaspoon olive oil, yellow onion, garlic, thyme, rosemary, bay leaves, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about five minutes. Next, add the roasted root vegetables and stir. Then, add the vegetable stock. Bring to a boil, reduce to a simmer and simmer for ten minutes.
  3. Turn off the heat and let soup cool. Then, using an immersion blender blend the soup to desired consistency. You can also blend the soup in batches in a blender or food processor. Add the soup back to the pot and heat when ready to serve.


Adapted from the Barefoot Contessa