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!
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:
- Peel and chop your veggies and place in a large bowl. Toss veggies and garlic cloves with oil and seasonings, then spread it out onto a large baking sheet and roast. Set aside when done.
- Heat some oil in a pot and cook the onion.
- 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.
- Remove some of the soup and blend with an immersion blender. Stir blended soup back into the pot. Serve and enjoy!
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.
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.
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
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.
More Yummy Soup Recipes
If you try this root vegetable soup, be sure to leave a comment below!
Chunky Vegetable Soup (With Roasted Root Veggies)
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 only), or 1 teaspoon dried rosemary
- 1 tablespoon minced fresh thyme (leaves only), 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 baking sheet (or use two smaller ones) and spread ½ tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto pan and roast about 30 minutes or until tender, turning once. 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 about 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, 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 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.
Nutrition estimate (if provided) is based on 1 Serving.
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.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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!
