Roasted Root Vegetable Soup

4.20 from 5 ratings

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: 8 servings

Author: Bailey

This roasted root vegetable soup is filled with a medley of root vegetables, and perfect for the cold winter months!

8 cups root vegetables carrots, butternut squash, potatoes, sweet potatoes, turnips, parsnips, and red onions
6 tablespoons olive oil divided
1 teaspoon salt
1 teaspoon pepper
1 onion diced
3 cloves garlic minced
4 cups vegetable broth or chicken
1 bay leaf
sage fresh, garnish

Preheat oven to 425°F. Line a baking sheet with foil. Peel root vegetables and chop into 1" chunks. Place on baking sheet. Add 4 tablespoons olive oil, salt and pepper. Toss to combine. Roast for 40-45 minutes or until fork tender.
Meanwhile, heat 2 tablespoons olive oil in a large pot or dutch oven over medium heat. Add onions, cook until translucent but not browned, about 5 minutes. Add garlic, and cook an additional minute until fragrant. Stir in broth. Add bay leaf, cover, and simmer for 15-20 minutes.
Once root vegetables are fork tender and browned, remove from oven. Carefully place root vegetables into broth mixture. Simmer an additional 5 minutes.
Remove bay leaf, and emulsify using a hand blender. Alternatively, carefully transfer soup mixture to a heat proof blender to blend in batches.
Serve, garnished with fresh sage.

Use a mix of root vegetables for best results.

If you don't have a hand blender, blend the soup in a blender in batches, carefully.

If soup is too thick, add additional broth. If soup is too thin, add a slurry of cornstarch with 2 tablespoons cornstarch and 2 tablespoons water.

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