Roasted Fall Vegetable Soup Recipe

This roasted fall vegetable soup is what I make when the fridge is full of odds and ends from the farmer’s market and the weather finally cools down. It’s not tied to one specific vegetable—that’s part of the appeal. Roasting everything first gives the soup a depth that feels slow and comforting, even though the actual process is pretty straightforward. I usually make a big pot and let it carry me through a few lunches and easy dinners.

Behind the Recipe

This soup came from a habit of roasting vegetables at the start of the week and figuring out what to do with them later. After blending a tray of leftover roasted vegetables with broth one afternoon, I realized how much flavor roasting alone adds. Since then, this soup has become my go-to whenever fall produce is abundant and I want something flexible but reliable.

Recipe Origin or Trivia

Vegetable soups built around roasting are a more modern approach, but root-vegetable-based soups have existed for centuries. Roasting concentrates sugars and adds complexity, making simple vegetables taste richer without needing cream or heavy additions.

Why You’ll Love This Recipe

• Deep, roasted flavor: Roasting brings out natural sweetness
• Flexible ingredients: Use whatever fall vegetables you have
• Naturally creamy: Blended vegetables create body
• Comforting but light: Filling without heaviness
• Great for meal prep: Holds well for days
• Plant-based: Easy to keep vegetarian or vegan
• Seasonally grounded: Perfect for autumn cooking

Chef’s Pro Tips for Perfect Results

• Roast until well-browned: Color equals flavor
• Don’t overcrowd the pan: Helps vegetables caramelize
• Season before and after: Layers matter
• Finish with acid: A splash of vinegar or lemon wakes it up

Kitchen Tools You’ll Need

1. Large baking sheets: For roasting vegetables
2. Parchment paper: Optional, for easy cleanup
3. Large pot or Dutch oven: For simmering
4. Blender or immersion blender: To puree the soup
5. Sharp knife and cutting board: For prep

Ingredients in This Recipe

1. Butternut squash or pumpkin: Adds sweetness and body
2. Carrots: Bring color and natural sugar
3. Parsnips or sweet potatoes: Add earthiness and depth
4. Red onion: Roasts down sweet and savory
5. Garlic cloves: Roast mellow and aromatic
6. Olive oil: Helps vegetables caramelize
7. Vegetable broth: Forms the soup base
8. Fresh thyme or rosemary: Adds herbal warmth
9. Salt: Enhances roasted flavors
10. Black pepper: Adds gentle heat
11. Optional splash of cream or coconut milk: For richness

Ingredient Substitutions

• Parsnips → turnips: Slightly sharper flavor
• Butternut squash → acorn squash: Similar texture
• Fresh herbs → dried herbs: Use sparingly
• Vegetable broth → chicken broth: Adds savory depth

Ingredient Spotlight

• Roasted root vegetables: Create natural sweetness and thickness
• Garlic: Roasting softens its bite and adds richness

Roasted Fall Vegetable Soup

This soup is made by roasting seasonal vegetables such as squash, bell peppers, and carrots until caramelized, then blending them into a smooth, hearty broth. The final dish has a rich, velvety texture with vibrant colors and smoky, sweet flavors that highlight the essence of fall harvest ingredients.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: comfort food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• Butternut squash or pumpkin: Adds sweetness and body
• Carrots: Bring color and natural sugar
• Parsnips or sweet potatoes: Add earthiness and depth
• Red onion: Roasts down sweet and savory
• Garlic cloves: Roast mellow and aromatic
• Olive oil: Helps vegetables caramelize
• Vegetable broth: Forms the soup base
• Fresh thyme or rosemary: Adds herbal warmth
• Salt: Enhances roasted flavors
• Black pepper: Adds gentle heat
• Optional splash of cream or coconut milk: For richness

Equipment

• Large baking sheets: For roasting vegetables
• Parchment paper: Optional, for easy cleanup
• Large pot or Dutch oven: For simmering
• Blender or immersion blender: To puree the soup
• Sharp knife and cutting board: For prep

Method

 

1. Preheat the oven: Set to 400°F (200°C)
2. Prep vegetables: Peel and chop into even pieces
3. Season and roast: Toss with olive oil, salt, and pepper, roast until tender and caramelized
4. Transfer to pot: Add roasted vegetables to a large pot
5. Add broth and herbs: Pour in vegetable broth and add herbs
6. Simmer briefly: Let everything come together for 10–15 minutes
7. Blend: Puree until smooth or partially blended
8. Finish: Adjust seasoning and add cream if using

Notes

For a creamier texture, add a splash of coconut milk or dairy cream before serving. This soup can also be made ahead and reheated gently on the stove.

You can also try out other recipes

Apple Cider Pork Roast

Cheesy Garlic Bread Recipe

Strawberry Shortcake Cupcakes Recipe

Texture & Flavor Secrets

• Even roasting: Prevents bitterness
• Balanced vegetables: Sweet and earthy flavors stay in harmony
• Blending control: Choose smooth or slightly chunky

Cooking Tips & Tricks

• Add broth gradually: Control thickness
• Blend in batches: If using a countertop blender
• Taste after blending: Flavors shift once smooth

What to Avoid

• Under-roasting: Leads to flat flavor
• Too much liquid: Dilutes roasted taste
• Skipping seasoning: Vegetables need salt

Nutrition Facts (Approximate per serving)

• Calories: 240
• Protein: 5g
• Fat: 9g
• Carbohydrates: 36g
• Fiber: 7g
• Sodium: 520mg

Preparation Time

• Prep: 20 minutes
• Roast: 40 minutes
• Cook: 15 minutes
• Total: About 1 hour 15 minutes

Make-Ahead and Storage Tips

• Refrigerate: Keeps well for up to 5 days
• Freeze: Freeze portions for up to 3 months
• Reheat gently: Add broth if thickened

How to Serve This Dish

• With bread: Crusty sourdough or toast
• As a starter: Small bowls before dinner
• For lunch: Paired with a salad

Creative Leftover Transformations

• Pasta sauce: Toss with cooked pasta
• Grain bowls: Spoon over farro or rice
• Vegetable base: Use under roasted vegetables
• Savory oats: Stir into oatmeal

Additional Tips

• Use what you have: This soup is forgiving
• Roast extra vegetables: Freeze for later
• Season in stages: Especially after blending

Make It a Showstopper

• Swirl with cream: Adds contrast
• Top with seeds: Pumpkin or sunflower seeds add crunch
• Finish with olive oil: A drizzle elevates the bowl

Variations to Try

• Smoky version: Add smoked paprika
• Spiced fall soup: Add cumin and coriander
• Creamy coconut: Use coconut milk and ginger
• Herb-forward: Finish with fresh thyme
• Chunky style: Blend only half the soup

FAQ’s

1. Can I use frozen vegetables?: Yes, roast them first
2. Is this soup vegan?: Yes, without cream
3. Can I keep it chunky?: Absolutely
4. Does it freeze well?: Very well
5. Can I add protein?: White beans blend nicely
6. How do I thin it?: Add more broth
7. Can I skip blending?: Yes, for a rustic texture
8. Is it gluten-free?: Yes
9. How long does it last in the fridge?: About 5 days
10. Can I double the recipe?: Yes, it scales easily

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.