Chunky Vegetable Soup {with roasted root vegetables}

This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It’s a super 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!

Hey 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.

Why You’ll Love this Chunky Vegetable Soup

• It’s very flexible. Mix and match with your favourite root vegetables (or what you have on hand).
• Gluten free
• Totally budget friendly
• Packed with veggie goodness
• 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 –

1. Peel and chop your veggies. Use your fave root veggies here!
2. Toss veggies and garlic cloves with oil and seasonings.
3. Spread veggies out onto a large baking tray and roast.
4. Meanwhile, heat some oil in a pot and cook onion.
5. Once garlic is done and cool enough to handle, remove skins.
6. Add roasted veggies, garlic, beans, broth and some salt to the pot. Bring to a simmer and cook for just a little bit.
7. Remove some of the soup and blend with an immersion blender.
8. Stir blended soup back into pot.
9. Enjoy!

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

Hungry for more? Subscribe to the Girl Heart Food Newsletter!

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.

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 3-4 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 + 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!

Until next time, take care and chit chat again soon,

~Dawn

Make this root vegetable soup? That’s awesome! Love it if you left a comment and rating below. Many thanks, you guys! XO

Let’s Be Social!
Like Girl Heart Food on Facebook & Follow on Instagram for all the Latest!

Print

5 from 8 votes

Chunky Vegetable Soup {with roasted root vegetables}

This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super 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!

Course Main Course, Soup

Cuisine American, Canadian

Keyword hearty vegetable soup, root vegetable recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Author Dawn – Girl Heart Food

Ingredients

• 10 cups root vegetables -cut into 1 inch cubes, about 2 3/4 – 3 pounds after veggies are peeled
• 5 cloves garlic -skins left on
• 4 tbsp olive oil -divided (plus a little for the pan)
• 1 tbsp freshly minced rosemary -or 1 tsp dried rosemary
• 1 tbsp freshly minced thyme -or 1 tsp dried thyme
• 1.25 tsp salt -divided
• 1 tsp black pepper
• 1 yellow onion -diced
• 15 ounce can navy beans (unsalted, if available) -rinsed and drained (a 540 ml can or about 2 cups)
• 4.5 – 5 cups unsalted vegetable broth -see 'Recipe Note' below

Instructions

• Preheat oven to 400 F.
• 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 tbsp oil, rosemary, thyme, 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 tbsp 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 1/4 tsp of salt.
• Bring to a low simmer (we are just warming up the broth and beans at this point) and cook 8-10 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 4-5 servings.

Notes

 

• 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.

 

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood