Roasted Root Vegetable Soup (Easy Autumn Comfort Food)

 

 

This Roasted Root Vegetable Soup is the perfect cozy bowl for autumn, made with a colorful mix of carrots, parsnips, sweet potatoes, rutabaga, onions, and shallots, all roasted to perfection. Naturally sweet and caramelized. Blended with warm stock and seasoned simply with thyme, it creates a hearty, yet light, soup that's rich in flavor without being heavy.

Easy to prepare, budget friendly, packed with fiber and vitamins, and easy to freeze, it's an ideal way to enjoy seasonal vegetables and a comforting meal on cooler days. Simply serve hot with homemade croutons or crusty bread for a nourishing, satisfying dish that your whole family will love!

 

 

 

 

One thing which I really love about autumn is that we start to want to eat soups, stews and casseroles and to move away from lighter eating.  Our bodies begin to crave heartier!  Heartier doesn't always have to equate with heavier, or calorie laden however!  This soup is a great example of hearty sustenance, yet light!

A simple mix of root vegetables are cut up and roasted in the oven with just a touch of oil to help to caramelize them a bit.  Roasting and caramelising vegetables really brings out their natural sweetness and earthiness in some cases . . .   Carrots and parsnips are especially suited to roasting.

Today I roasted parsnips, carrots, sweet potatoes, swede (rutabaga), red onions and shallots.  But you could use any combination of vegetables you like.  Butternut squash would also be lovely.   I scattered some herbs and seasoning over the veg before roasting.

Once the vegetables have nicely roasted you simply combine them in a pot with vegetable or chicken stock and simmer them until they are very, very soft . . . Once that happens I use my stick/immersion blender and blitz them util they are smooth. You could also put the soup through a sieve to make the mixture really smooth.  I'm rather lazy so I just use the immersion blender.

You an add a bit of extra hot stock to make sure that you have a nice soup consistency. You don't want it to end up like a vegetable puree. I like my soups a bit thick, but I don't want to be eating baby food, if you know what I mean!

This really is a lovely soup.  Quick and easy to make and loaded with bags of flavor.  A hot bowl of this goes very nicely with some crusty bread or even a sandwich.  Its so tasty that you might want to double the recipe and freeze some for a future date!

Low in fat, high in fibre and vitamins, and easy on the pocketbook, this soup spells winner all round!  This delicious soup is a really tasty way to get in some of your five a day!

 

INGREDIENTS NEEDED

TO MAKE

🥕ROASTED ROOT VEGETABLE SOUP 🥕

There is nothing too out of the ordinary here and you can vary the vegetables according to what you enjoy and what you have on hand.

• 4 pounds assorted root vegetables, peeled and cut into 1 inch chunks (I like to use a mix of carrots, sweet potatoes, parsnips, rutabaga, onions, and shallots)
• 2 - 3 TBS olive oil
• sea salt and freshly ground black pepper
• 1/2 tsp thyme leaves (you could use a couple sprigs of fresh thyme if you have it)
• 6 to 8 cups (1 1/2 to 2 litres) of good chicken stock.

 

🥕INGREDIENTS NOTES🥕 

Assorted Root Vegetables (4 lbs)

A hearty mix of carrots, sweet potatoes, parsnips, rutabaga (swede), onions and shallots gives the soup its deep autumn flavor. Roasting them caramelizes them and brings out their natural sweetness and earthiness, especially the carrots and the parsnips. You can swap in butternut squash for some if you like - it roasts beautifully as well. Well, any winter squash does.

Olive oil (2-3 TBS)

Just enough to help the vegetables roast and brown without become greasy. The oil encourages caramelization which is key to this soup's rich flavor.

Sea Salt & Black Pepper

Essential for seasoning the vegetables prior to roasting. A good sprinkle helps draw out moisture and intensify flavor as they cook.

Thyme (1/2 tsp dried or a couple sprigs of fresh)

Thyme adds a gentle herbal note that complements earthy vegetables. Fresh thyme works just as well if you have it on hand.

Chicken Stock (6 to 8 cups/1 1/2 to 2 liters)

The stock thins the roasted vegetables into a proper soup consistency. The exact amount depends on how starchy your vegetables are. Keep extra on hand so that you can adjust the thickness of the soup after blending.

 

HOW TO MAKE

🥕ROASTED ROOT VEGETABLE SOUP 🥕

This is really a very simple soup to make and has a fabulous flavor when done!

1. Preheat the oven to 220*C/425*F/ gas mark 7. (Have ready a large baking sheet. I like to line with foil and butter it.)
2. Prepare all of your vegetables and then toss the vegetables in a bowl along with the oil, sea salt, black pepper and thyme. (I like to cut the vegetables into fairly like sized pieces, or as close to it as I can, so that they all roast in about the same amount of time.)
3. Spread out on a lightly buttered baking sheet in a single layer. Roast for 25 to 30 minutes until tender, giving them a stir a couple of times. (Stirring them makes sure that they will caramelize evenly.)
4. Heat 6 1/2 cups (1.5 liter) of the chicken stock in a saucepan until hot. (I used reconstituted Better Than Bouillon.)
5. Add the roasted vegetables and heat through. (Make sure everything is hot. You could simmer it for a few minutes just to make sure that the vegetables are thoroughly cooked through as well. You actually want them to be quite soft.)
6. Remove from the heat and, using an immersion blender, blitz until smooth. Taste and adjust seasoning as necessary. (If the soup is too thick, thin with the remaining chicken stock until you have the consistency you want.)
7. Heat through again and serve hot, ladled into heated bowls or mugs.

I always toast some bread croutons to float on top.  Because it is pretty much autumn now, I cut some buttered whole wheat/rye bread out with an oak leaf cutter, sprinkled it with some herbs/seasonings and toasted in a hot oven until they were crisp and golden.  Seriously tasty on top of soup and they look really nice too!

🥕HINTS AND TIPS FOR MAKING THE BEST SOUPS🥕

1. There are a  lot of really great ready made stocks available in the shops these days, but often they can be high in salt.  I always try to make my own stock when I have bones left from a roast or ham or chicken.  

• Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown).  Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt.  You can also add some fresh herbs if you have them like parsley and thyme.  Bring to the boil. 
• 
  
• Skim off any foam and discard.  Simmer over low heat for an hour or so.  Obviously the longer you simmer it the more flavor filled it will be.  Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
• 
  

2.  An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish.  It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve.  Passing it through a sieve will remove any solids and make for a creamier soup. 

3.  If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard.  Alternately you can pass several layers of paper towel across the top, just skimming it.  The paper towel will soak up the fat very easily.

4.  Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.

5.  Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups.  There are also certain vegetables whose textures alter a bit when frozen, such as potatoes.  You may, or may not, like the texture of them afterwards.

6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.

7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it.  You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.

8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.

9.  I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven.  You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.  

 

🥕FREQUENTLY ASKED QUESTIONS🥕 

WHAT VEGETABLES WORK BEST IN THIS SOUP?

I used a mix of carrots, parsnips, sweet potatoes, rutabaga, onions, and shallots. They work wonderfully and roast well, developing a deep sweetness and earthiness. You can also swap in butternut squash if you wanted to.

WHY ROAST THE VEGETABLES INSTEAD OF BOILING THEM?

Roasting caramelizes the vegetables, intensifying their natural sweetness and flavor, giving the soup a richer more complex taste.

CAN  USE FRESH HERBS INSTEAD OF DRIED?

Yes, you can use a couple of sprigs of fresh thyme in place of the dried thyme. Be sure to fish the stems out before you puree the soup.

HOW DO I KEEP THE SOUP FROM TURNING INTO A VEGETABLE PUREE?

Make sure you use enough stock to thin the mixture to soup consistency if you think your soup is too thick. The exact amount depends on the vegetables you use, starchier veggies will be thicker, so judge and adjust accordingly.

WHAT IS THE SAFEST WAY TO BLEND HOT SOUP?

If using a blender or food processor, vent it by removing the cap and covering the opening with a towel to prevent possible pressure build-up and splattering. Hot liquids can expand and cause dangerous spills if sealed tightly. I prefer to use an immersion blender, right in the sauce pan. There is no need to risk a burn or scald by having to move the hot soup around.

WHAT CAN I SERVE ON TOP OF THIS SOUP AS A GARNISH?

Homemade croutons are perfect. I toasted buttered whole wheat bread (cut into attractive shapes) in a hot oven, seasoning them before baking them.  They add crunch and look really pretty on top of the bowl. You could also use crispy fried onions, chopped fresh herbs, or boxed croutons.

IS THIS SOUP HEALTHY?

It certainly is!  Low in fat, high in fiber and vitamins, as well as being very budget friendly. 

 

🥕A FEW OTHER SOUPS YOU MIGHT ENJOY 🥕

We are starting to come into soup season now with the temperatures beginning to drop. Here are a few other soups that we really enjoy in the autumn, well any time of year to be honest! 

LEMON & CHICKEN SOUP - A bright, comforting bowl of soup. This soup blends tender chicken, sweet carrots, and delicate spaghetti pieces in a rich homemade stock. A squeeze of fresh lemon lifts the whole pot, adding a sunny layer of flavour that's never overpowering -- just clean, fresh, and pleasantly surprising.  Finished with plenty of Parmesan and a handful of fresh parsley, it's hearty, healthy, and wonderfully satisfying, especially when served piping hot with crusty bread and an extra sprinkle of cheese on top.

HAM & WHITE BEAN SOUP - A cozy bowl that tastes like pure homemade comfort - tender white beans simmered in a fragrant ham broth, enriched with a blend of herbs inspired by my own mother's kitchen. The vegetables soften into the broth, creating a hearty, rustic texture, while the smoky ham infuses every spoonful with deep, satisfying flavour. Finished with a splash of hot sauce and served piping hot with crusty bread, this is the kind of simple, wholesome soup that everyone loves.

  

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Yield: Serve 4 (generously)

Author: Marie Rayner

Roasted Root Vegetable Soup

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

One of my favourite soups to make in the autumn when all of the root vegetables are ripe for the pulling and the days are becoming cooler. Delicious. Its a balance to end up with soup instead of vegetable puree, so make sure you add enough stock so this doesn't happen. The amount will largely depend on the vegetables you use! 

Ingredients

• 4 pounds assorted root vegetables, peeled and cut into 1 inch chunks (I like to use a mix of carrots, sweet potatoes, parsnips, rutabaga, onions, and shallots)
• 2 - 3 TBS olive oil
• sea salt and freshly ground black pepper
• 1/2 tsp thyme leaves (you could use a couple sprigs of fresh thyme if you have it)
• 6 to 8 cups (1 1/2 to 2 litres) of good chicken stock.

Instructions

1. Preheat the oven to 220*C/425*F/ gas mark 7.
2. Prepare all of your vegetables and then toss the vegetables in a bowl along with the oil, sea salt, black pepper and thyme.
3. Spread out on a lightly buttered baking sheet in a single layer. Roast for 25 to 30 minutes until tender, giving them a stir a couple of times.
4. Heat 6 1/2 cups (1.5 liter) of the chicken stock in a saucepan until hot.
5. Add the roasted vegetables and heat through.
6. Remove from the heat and, using an immersion blender, blitz until smooth. Taste and adjust seasoning as necessary. If the soup is too thick, thin with the remaining chicken stock until you have the consistency you want.
7. Heat through again and serve hot, ladled into heated bowls or mugs.

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