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Roasted Root Vegetable Soup

  • Total Time: 1 hour 15 minutes


Units Scale
  • 2 medium carrots, peeled and cut into 1-inch-thick pieces
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 medium parsnip, peeled and cut into 1-inch-thick pieces
  • 1/2 of a medium red onion, cut into thin wedges
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme, crushed
  • 1/8 teaspoon ground black pepper
  • 3 cups fat-free milk
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup all-purpose flour


  1. Preheat oven to 425°F.
  2. In a 13x9x2-inch baking dish, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.
  3. Bake for 20 minutes. Remove foil; stir vegetables. Bake, uncovered, for 15 to 20 minutes more or until vegetables are tender.
  4. While the vegetables are roasting: in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly.
  5. Very carefully move a cup of the hot broth mixture and half of the roasted vegetables into a blender (you can use an immersion blender).
  6. Return blended vegetables mixture back into the saucepan; add roasted vegetables. Cook and stir about 1 minute more or until soup is heated through.
  • Author: Dori Fritzinger
  • Prep Time: 30 min
  • Cook Time: 45 min

Keywords: roasted root vegetable soup, veggie soup, soup