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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
Cook Time 45 minutes
Total Time 1 hour
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.