• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Girl Heart Food®
  • Home
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Soup and Stew Recipes

    Chunky Vegetable Soup (With Roasted Root Veggies)

    Published: May 3, 2020 Updated: May 20, 2020 / By: Dawn | Girl Heart Food 18 Comments

    • Facebook
    • Twitter
    Jump to Recipe
    Bowl of chunky vegetable soup.

    This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It’s a super satisfying meal that tastes so delicious. The next time you’re craving a little comfort, give this hearty soup a try. It’s a winner every time!

    Bowl of chunky vegetable soup.

    Hi friends!

    Today I’m sharing a super simple chunky vegetable soup recipe: roasted root vegetable soup, to be exact!

    I don’t know about you, but I can eat soup year-round. I just really enjoy it!

    If you’re a fan of roasted root vegetables (like me), you’re sure to enjoy this hearty vegetable soup too!

    What I love about this recipe (aside from the delicious taste, of course), is that you can use whatever roasted veggies you have on hand.

    There’s very little prep time to make this chunky root vegetable soup, the longest part is waiting for those veggies to roast. After that, you’re on a train ride to flavour town.

    Fan of root veggies? Check out this celeriac puree and mash parsnips!

    Why We Love This Chunky Vegetable Soup

    • This vegetable soup is very flexible. Mix and match with your favourite root vegetables.
    • It’s made with pretty humble ingredients.
    • It’s packed with veggie goodness.
    • It tastes delicious!

    How To Make This Vegetable Soup

    Full details on how to make this hearty veggie soup are in the recipe card below, but here are the basics:

    1. Peel and chop your veggies and place in a large bowl. Toss veggies and garlic cloves with olive oil and seasonings, then spread it out onto a large sheet pan and roast. Set aside when done.
    2. Heat some olive oil in a pot and cook the onion.
    3. Once the roasted garlic gloves are cool enough to handle, remove skins and chop/mash the cloves. Add roasted veggies, garlic, beans, broth and some salt to the pot. Bring to a boil, reduce heat and simmer.
    4. Remove some of the soup and blend with an immersion blender. Stir blended soup back into the pot. Serve and enjoy!
    Collage of steps to make root vegetable soup with beans.

    What Type of Root Vegetables Can I Use?

    This chunky root vegetable soup is quite versatile, which is one of the reasons why I love it so much. You can mix and match with some of your favourite root veggies (or use those you have on hand).

    Just keep in mind that some veggies are more pronounced in flavour than others and can dominate the overall flavour of your soup.

    Those that work well in this soup are:

    • Celery root or celeriac
    • Turnip
    • Rutabaga
    • Carrot
    • Parsnip
    • Potato
    • Sweet potato
    • Butternut squash

    Tip: I love parsnip, but sometimes find that it can overwhelm other veggies, especially in this type of soup. I would recommend using no more than one in this recipe unless you really enjoy parsnip.

    Close-up of a ladle of chunky vegetable soup.

    Do I Have To Blend the Veggies?

    Not at all!

    Blending about a cup adds some extra thickness and creaminess to the soup, but you can skip that step should you wish. Things will still taste delicious!

    And if you want to blend some, but don’t have an immersion blender, roughly mash some veggies with a potato masher or spoon.

    Two bowls of chunky vegetable soup next to crackers and veggies.

    Yummy Garnish Ideas

    • Freshly chopped herbs (like rosemary and thyme leaves)
    • Grated cheese
    • Homemade or store-bought croutons
    • Drizzle of good quality olive oil
    • Crushed up crackers
    Two hands holding a bowl of chunky vegetable soup.

    Tips for Making This Recipe

    • Cook time of the veggies can vary, depending on exactly how large they’re cut and the variety used. Just roast until they’re fork-tender.
    • If you don’t need this soup to be vegan or vegetarian, you can substitute with chicken broth instead of vegetable broth.
    • This homemade veggie broth is delicious, if you want to give that a try instead of store-bought broth.
    Spoonful of chunky vegetable soup from a bowl.

    More Yummy Soup Recipes

    • Curried Red Lentil Soup With Chickpeas and Kale
    • Easy Mushroom Soup
    • Black Bean Sweet Potato Soup

    If you try this root vegetable soup, be sure to leave a comment below!

    Bowl of chunky vegetable soup next to a tea towel and crackers.

    Chunky Vegetable Soup (With Roasted Root Veggies)

    Dawn | Girl Heart Food
    This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!
    5 from 9 votes
    Print Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Lunch, Main Course, Soup
    Servings 4 servings
    Prevent your screen from going dark

    Ingredients
     

    • 3 pounds root vegetables, peeled and cut into 1-inch cubes, about 10 cups (see "Notes" below)
    • 5 cloves garlic, skins left on
    • 4.5 tablespoons olive oil, divided
    • 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary
    • 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried thyme
    • 1 teaspoon salt, divided
    • 1 teaspoon freshly ground black pepper
    • 1 yellow onion, peeled and diced
    • 1 (15-ounce) can no salt added navy beans, rinsed and drained
    • 4.5 to 5 cups low sodium vegetable broth, depending on the consistency you want

    Instructions

    • Preheat oven to 400 degrees Fahrenheit.
    • Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, ¾ teaspoon each of salt and black pepper. Toss to combine.
    • Grab a large sheet pan sheet (or use two smaller ones) and spread ½ tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
    • Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
    • Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
    • Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another ½ cup if you want a looser or thinner consistency) and remaining ¼ teaspoon each of salt and black pepper. Stir to combine.
    • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
    • Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup.
      Note: If you don't have an immersion blender, just mash some with a potato masher.
    • To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.

    Notes

    • Some delicious veggie options here are: celery root or celeriac, turnip, rutabaga, carrot, parsnip, potato, sweet potato and butternut squash. Use a mix of your favourites!
    • Cook time of the veggies can vary, depending on exactly how large they’re cut and the variety used. Just roast until they’re fork-tender.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword hearty vegetable soup, root vegetable recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    « Pizza Omelette
    Panko Parmesan Crusted Asparagus »
    • Facebook
    • Twitter

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Susan Quaintance

      October 25, 2022 at 1:07 pm

      5 stars
      I made this soup over the weekend, and this recipe is definitely a keeper. It’s delicious and healthy: WHAT??? As with most soups, it only improves as the days go by. Thanks a bunch.

      Reply
      • Dawn | Girl Heart Food

        October 25, 2022 at 7:55 pm

        Thank you very much, Susan! I’m happy you like the recipe! It’s such a comforting meal, isn’t it?

        Reply
    2. Kathy @ Beyond the Chicken Coop

      May 05, 2020 at 9:57 am

      5 stars
      This is such a great recipe! We all need a good soup – it just nourishes the soul. I love that this soup uses up what we already have on hand and doesn’t let anything go to waste! I love making a big pot of soup and then eating it for the next couple of days.

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:13 am

        Thank you, Kathy! It’s definitely quite versatile. 🙂

        Reply
    3. Shashi at SavorySpin

      May 05, 2020 at 9:16 am

      5 stars
      I’m a fan of year round soup too! And I so love that the creaminess of this soup comes from a part of the root veggies being blended – such a flavor packed and healthy soup! The produce sections at most grocery stores I’ve been too are packed to the brim with gorgeous produce so I cannot wait to give this recipe a try soon! Hoping you and the hubs are doing well, Dawn!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:12 am

        Thank you, Shashi! Hope you love it and hope you guys are doing well too! XO

        Reply
    4. Katherine | Love In My Oven

      May 04, 2020 at 11:24 pm

      5 stars
      Chunky soup always sounds good to me, Dawn! It’s actually the only kind of soup the kids will eat. There has to be chunks to pick out! Root vegetables are so good!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:12 am

        Lol! Thanks Katherine.

        Reply
    5. Valentina

      May 04, 2020 at 5:42 pm

      5 stars
      I also love (love!) root veggies, and when it comes to comfort food, I’m always craving it! This recipe is lovely 🙂 ~Valentina

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:09 am

        Love ’em too! Thanks Valentina.

        Reply
    6. Mary Ann | The Beach House Kitchen

      May 04, 2020 at 2:55 pm

      5 stars
      Such a healthy hearty soup Dawn! It would be a meal for us with some crusty bread. Can’t wait to give it a try.Pinned!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:09 am

        Definitely! Thanks Mary Ann.

        Reply
    7. David @ Spiced

      May 04, 2020 at 9:53 am

      5 stars
      What a fun soup idea, Dawn! We love vegetable soup here, but I’m digging that this version has totally different veggies than I normally use. I typically only use root veggies when making roast beef, but I like the idea of root veggie soup. Perfect way to stay healthy for lunch! (That way I can have an extra glass of wine or a slice of cake later. Because that’s how I roll here. Haha.) Cheers, my friend!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:08 am

        Lol! I like the way you think. 😉 Thanks David!

        Reply
    8. Marissa

      May 03, 2020 at 6:56 pm

      5 stars
      I love root vegetables and happen to have rutabaga, sweet potatoes and carrots right now – looks like I know what to make for lunches this week!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:07 am

        Excellent! Thanks Marissa.

        Reply
    9. Kelsie | the itsy-bitsy kitchen

      May 03, 2020 at 1:51 pm

      5 stars
      I’m so with you when it comes to root vegetables! They’re soooo good! And I LOVE the sound of this soup. Adding it to my must-try list!

      Reply
      • Dawn - Girl Heart Food

        May 08, 2020 at 10:07 am

        Yay! Hope you enjoy, Kelsie!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile picture of Dawn from Girl Heart Food.

    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

    More about Girl Heart Food →

    Currently Trending

    • Stack of six cheesy ground beef quesadillas.
      Cheesy Ground Beef Quesadillas
    • Old-fashioned cabbage rolls with tomato sauce and dill garnish in a serving dish.
      Old-Fashioned Cabbage Rolls (Inspired by Nan)
    • Cheesy baked broccoli and cauliflower in a dish.
      Broccoli Cauliflower Bake (Vegetable au Gratin)
    • Ground turkey rice bowl.
      Ground Turkey Rice Bowls
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign up for emails & updates

    Contact

    • Contact

    Copyright © 2023 Girl Heart Food Inc.

    Girl Heart Food® is a Registered Trademark.

    Use of this site constitutes acceptance of its Privacy Policy and Terms of Use.