Roasted Root Vegetable Soup

Roasted Root Vegetable Soup recipe, paired with red wine for a comforting dinner.

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Roasted root vegetables simmered and pureed for a creamy, satisfying soup.


  • 3 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 head garlic
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 3 medium potatoes (about 3 cups), peeled and chopped
  • 4 cups vegetable or chicken broth (vegetable to keep recipe vegetarian)
  • 2 cups water
  • 1 Bay leaf
  • ½ tsp dried basil
  • 1/2 tsp dried sage
  • ¼ tsp cinnamon
  • Dash soy sauce
  • White pepper & salt to taste
  • Parmesan cheese for topping


  1. Preheat oven to 400 degrees.
  2. Prepare the garlic for roasting: chop about 1/2 inch off the root end to expose the garlic cloves. Place the garlic root side up on a sheet of aluminum foil, and sprinkle 1 tablespoon of the olive oil over the garlic. Wrap the garlic tightly in the foil, and place it in the oven. It will take 35 to 45 minutes to get good and soft. Set aside to cool when done roasting. When the garlic has cooled, squeeze the good stuff out of the skin and it is ready to use.
  3. Spread the chopped carrots and parsnips in a roasting pan. Spread 1 tablespoon of the olive oil over the vegetables, and add salt and pepper to taste. Toss the veggies to combine with the olive oil.
  4. Place the carrots and parsnip pan in the oven, and roast the root vegetables for 25 minutes. Remove the pan to check for vegetables that are done. Most likely some of the parsnips will be done first. They are done when browned and easily pierced with a fork.
  5. Remove the vegetables that are done, and set aside. Return the rest of the vegetables to roast for another 10 minutes. Remove the roasting pan, and set the vegetables aside to cool.
  6. As the root vegetables are roasting, heat the remaining tablespoon of olive oil in a large pan on medium heat. Add the onion, and cook for about 5 minutes until it begins to soften.
  7. Add the chopped potato the the pan, stir to combine with the onions. Add the broth and water, and bring to a boil. Lower to a simmer, and add the bay leaf.
  8. Simmer the potatoes until they are soft, about 25 minutes.
  9. After the potatoes are soft, add the roasted carrots, parsnips and garlic to the pot. Remove the bay leaf. Let it cook for a few minutes to let the flavors combine, then remove from heat.
  10. Use an immersion blender to puree the soup. Return the soup to medium heat, and stir in the basil, sage, cinnamon and soy sauce. Let it cook for about 5 more minutes to let the flavors combine.
  11. Ladle the soup into bowls, pass cheese at the table for topping, and enjoy!
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