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!
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.
Why this Chunky Vegetable Soup is Great!
- It’s very flexible. Mix and match with your favourite root vegetables (or what you have on hand).
- Made with pretty humble/inexpensive ingredients
- Packed with veggie goodness
- It’s gluten free, vegan and dairy free (not considering any garnish you may use)
- Great for meal prep! I love to make on Sunday and enjoy for weekday lunches
- Of course, 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:
- Peel and chop your veggies. Use your fave root veggies here!
- Toss veggies and garlic cloves with oil and seasonings.
- Spread veggies out onto a large baking tray and roast.
- Meanwhile, heat some oil in a pot and cook the onion.
- Once the garlic is done and cool enough to handle, remove skins.
- Add roasted veggies, garlic, beans, broth and some salt to the pot. Bring to a simmer and cook for just a little bit.
- Remove some of the soup and blend with an immersion blender.
- Stir blended soup back into the pot.
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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
- 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.
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.
Can I Freeze This Soup?
I wouldn’t recommend freezing this root vegetable soup. The integrity of the veggies won’t be the same upon thawing and reheating.
Store cooled leftovers in a covered container in the fridge and enjoy within 3 to 4 days.
Yummy Garnish Ideas
- Extra freshly chopped herbs
- Grated cheese
- Homemade or store-bought croutons
- Drizzle of good quality olive oil
- Crushed up crackers
More Tips and Variations
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.
Speaking of broth, this homemade veggie broth is delicious.
If you use a ‘regular’ or ‘low sodium’ broth, you may want to sub some out with water or reduce the salt added.
Hope you love this chunky vegetable soup as much as we do!
Did you make this root vegetable soup? That’s awesome! Love it if you leave a comment below.
Chunky Vegetable Soup (with roasted root vegetables)
- 10 cups root vegetables , peeled and cut into 1 inch cubes (about 2 ¾ to 3 pounds after veggies are peeled)
- 5 cloves garlic (skins left on)
- 4 tablespoons olive oil , divided (plus a little for the pan)
- 1 tablespoon freshly minced rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon freshly minced thyme (or 1 teaspoon dried thyme)
- 1.25 teaspoons salt , divided
- 1 teaspoon black pepper
- 1 yellow onion , peeled and diced
- 15 ounce can navy beans (unsalted, if available) , rinsed and drained (a 540 millilitre can or about 2 cups)
- 4.5 to 5 cups unsalted vegetable broth (see 'Notes' below)
- Preheat oven to 400 degrees Fahrenheit.
- After veggies have been peeled, washed and cut into cubes, give them a little pat with a clean tea towel to remove excess moisture so they roast up nicely.
- Place root veggies in a large bowl and add cloves of garlic, 3 tablespoons of oil, rosemary, thyme, 1 teaspoon of salt and pepper. Toss to combine.
- Grab a large sheet pan (or use two smaller ones) and spread a little bit of oil over to lightly grease. Spread veggies out onto pan and roast about 30 minutes or until tender, turning once.
- While veggies are roasting, heat remaining 1 tablespoon of oil in a large pot or dutch oven on medium heat. Add diced onion and cook 5 minutes or until tender.
- Once root veggies are cooked, carefully remove from the oven. Allow the garlic cloves to cool enough so you can handle them. Once they are cool enough, peel off skins and mash/chop the cloves.
- Add roasted veggies to pot with onion, along with roasted garlic, beans, broth (I like to add 4.5 cups of broth here and add more later if I want a looser consistency) and remaining ¼ teaspoon of salt.
- Bring to a low simmer (we are just warming up the broth and beans at this point) and cook 8 to 10 minutes.
- Remove about 1 cup of soup from the pot and place in a heat safe dish and blitz with an immersion blender. Stir back into pot of soup. Taste for seasoning and add more, if desired.Note: If you don't have an immersion blender, just mash some with a potato masher.
- Garnish, if desired, and enjoy! Yields about 4 to 5 servings.
- 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.
- Speaking of broth, this homemade veggie broth is delicious.
- If you use a ‘regular’ or ‘low sodium’ broth, you may want to sub some out with water or reduce the salt added.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.