This creamy roasted vegetable soup is so delicious! I have never enjoyed soup more than when this flavorful base is where the soup begins.
It’s full of Autumn’s goodness and created with all the root vegetables that would have been stored in the root cellar all those years ago. It’s hearty, it’s comforting, and so creamy.
Isn’t it just so kind of God to have given us the most hearty and belly warming vegetables for autumn and winter food storage? Think of them – sweet potatoes, white potatoes, butternut squash, pumpkin, cabbage, carrots, and the humble onion that delivers loads of flavor. They are so filling and the absolute makings of fall in my mind.
Having this soup is a treat to the autumn home and makes it so simple to cook seasonally. I feel so good about my day when I have served this soup to my family. The broth itself is so full of nutrients from the creamy roasted vegetables. If I have used bone broth that increases the nutrient density even more. ( Find my favorite recipe for bone broth here. It’s so easy!) And all in a simple, steaming bowl of soup.
Why You Need This Creamy Roasted Vegetable Soup Base in Your Recipe Box
This is the ultimate way to elevate a simple soup. Chicken soup suddenly becomes full of deep flavor and creaminess and tastes like something from a restaurant when you use this roasted vegetable soup base. Your soup goes from homestyle to elegant.
Using this creamy roasted vegetable soup base is a great way to sneak in veggies with picky eaters of any age. When you roast these particular root vegetables found in this base it brings out their sweetness and kind of caramelizes the vegetable. Once these vegetables are blended with the broth, it dilutes their flavor a little bit while maintaining the sweetness, making it more palatable for the picky eater. Add anything to the soup that makes it more appealing to them. For my children this would be corn, pasta, or sausage.
This soup base encourages you to cook seasonally which is always a budget friendly way to go! I’m not sure about your household, but my children can easily tire of roasted root veggies night after night. This soup base provides an entirely new, and slightly disguised way, to present these seasonal goodies. This soup base only requires a few of each root vegetable and can easily be changed around depending on what you have left in your pantry.
Tools You May Need to Make My Creamy Roasted Vegetable Soup Base
Chef’s Knife
Cutting Board
Wooden Spoon
Rimmed Baking Sheet
Parchment Paper
Stand Blender or Immersion Blender
Soup Pot
How to Make My Creamy Roasted Vegetable Soup Base
Start by pre-heating your oven to 425 degrees.
Then, roast your vegetables: lay your parchment paper down for easy clean up ( but if you don’t have parchment paper, no worries), and arrange your chopped vegetables on the baking sheet.
Drizzle with the oil, sprinkle with salt and pepper, and toss to coat.
Roast your veggies for 20 minutes or until tender.
While the veggies are roasting, warm your broth on the stove in a large soup pot.
This is also a good time to prepare any other ingredients you may be adding to your soup base, such as cooking the sausage, or shredding roasted chicken.
Once the vegetables have finished roasting and cooled a bit, decide whether you will be using the blender or immersion blender.
For the blender option: pick out the onion quarters and whole garlic cloves and add them to the blender. Then add half of the remaining root vegetables to the blender with one cup of water. Blend the roasted vegetables and water until creamy and add the entire mixture back to the soup.
For the immersion blender option: Pick out your onion quarters and whole garlic cloves and place them in the warm broth on the stove. Then add half of the roasted vegetables to the broth with one cup of water. Finally blend the entire pot of broth and roasted vegetables with an immersion blender until creamy and smooth.
The next step will be to add all of your seasonings. Add the salt, pepper, dried herbs, remaining roasted vegetables and stir with a wonderfully rustic wooden spoon.
Finally add in all the fixings to make it your own.
Scroll down to see three ideas to take this soup base to the next level!
Tips
BONUS TIP: You can roast your vegetables up to 3 days in advance and store in the fridge to save time.
PLAN AHEAD: A few days before you plan to have this soup, serve these roasted vegetables as a side dish and make enough so you can set some aside for the soup a few days later.
3 Autumn Soups You Can Make with Creamy Roasted Vegetable Soup Base
For extra fun I added wine pairings with each soup option because what better way to make soup more elegant? I also provided pairings for the ideal breads and salads. Ideal that is, in my humble opinion. 😉
Autumn Soup #1 – Comforting Chicken and Greens
For this delightfully healthy option, add 4 cups shredded chicken and 5 cups fresh baby greens or chopped greens. Simmer a few minutes until the greens have wilted and the chicken is warmed through.
Top with parmesan cheese if desired.
Serve with fluffy focaccia bread, a crunchy romaine salad and glass of Sauvignon Blanc.
Autumn Soup #2 – Rustic Sausage and Cabbage
For this hearty option, cook 1lb of ground sausage while the vegetables are roasting to save time.
Slice half a head of cabbage into very thin, long strands that resemble a noodle.
Add the sausage and cabbage to the creamy roasted vegetable soup base and stir slowly while inhaling the goodness.
Serve with rye bread, spring green salad, and a Pinot Noir.
Autumn Soup #3 – Hearty Kale, Potato, and Wild Salmon
For this absolutely elegant soup, peel and chop 2 medium sized potatoes and add them to the creamy roasted vegetable soup base. Simmer them until fork tender.
Meanwhile simply pan fry your salmon. I find the most budget friendly way to do this is to purchase wild caught individually wrapped boneless skinless salmon filets. I can find them for a great price at Aldi or Walmart in the frozen section.
Warm a skillet over medium heat.
Next take 3-4 thawed salmon fillets and give them a light dusting of salt and pepper. Melt a little butter in the hot skillet, and cook your salmon for just a few minutes on each side. You can tell your salmon is done cooking when the interior goes from a translucent red to an opaque pink and flakes easily.
Flake your salmon filets with a fork and add to the soup.
Add two cups of chopped kale and stir until wilted.
Top with elegant shavings of parmesan cheese.
Serve with a french baguette, Ceasar salad, and pair with an oak-aged Chardonnay
PRINTABLE RECIPE – Creamy Roasted Vegetable Soup Base + 3 Autumn Soup Ideas
Creamy Roasted Vegetable Soup Base + 3 Autumn Soup Ideas
Ingredients
For the Creamy Roasted Vegetable Soup Base
- 4 cloves garlic peeled
- 2 sweet potato peeled and chopped
- 4 cups carrots peeled and chopped
- 3 cups butternut squash peeled and chopped
- 2 onions peeled and quartered
- 1/4 cup coconut oil melted
- 1 large pinch sea salt and black pepper
- 12 cups chicken stock
- 2 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried thyme & dried rosemary
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1 cup water
Autumn Soup #1 – Comforting Chicken and Greens
- 4 cups cooked chicken shredded or chopped
- 5 cups baby greens
Autumn Soup # 2 – Rustic Sausage and Cabbage
- 1 lb ground sausage cooked
- 1/2 head green cabbage thinly sliced in long strands
Autumn Soup #3 – Warming Kale, Potato, and Wild Salmon
- 3-4 salmon fillets boneless and skinless
- 2 cups kale chopped
- 2 med potatos peeled and chopped
Instructions
For the Creamy Roasted Vegetable Soup Base
- Preheat oven to 425 degrees
- Lay your parchment paper down on a baking sheet for easy clean up ( but if you don't have parchment paper, no worries), and arrange your chopped vegetables.
- Roast for 20 minutes or until tender.
- While the vegetables roast warm your broth in a soup pot on the stove.
- Let the vegetables cool a bit, then decide whether you will use a blender or immersion blender.
- FOR BLENDER OPTION: pick out the onion quarters and whole garlic cloves and add them to the blender. Then add half of the remaining root vegetables to the blender with one cup of water. Blend the roasted vegetables and water until creamy and add the entire mixture back to the warm broth.
- FOR IMMERSION BLENDER OPTION: Pick out your onion quarters and whole garlic cloves and place them in the warm broth on the stove. Then add half of the roasted vegetables to the broth with one cup of water. Finally blend the entire pot of broth and roasted vegetables with an immersion blender until creamy and smooth.
- Add salt, pepper, herbs, and the remaining roasted vegetables.
For Autumn Soup #1 – Comforting Chicken and Greens
- Add 4 cups cooked chicken and 5 Cups cups baby greens.
- Simmer until greens are wilted and chicken is warmed through.
For Autumn Soup #2 – Rustic Sausage and Cabbage
- Cook the sausage while the vegetables are roasting.
- Slice cabbage in thin, long strands.
- When the roasted vegetables have been blended into the broth add the sausage and cabbage.
For Autumn Soup #3 – Warming Kale, Potato, and Wild Salmon
- While the vegetables roast, cook your salmon and peel and chop your potatoes.
- Once the roasted vegetables have been blended into the broth, add your peels potatoes and cook until tender.
- Then add your flaked salmon and kale.
- Simmer until the kale is wilted.
PIN FOR LATER
More Dinner Ideas From My Cottage Kitchen
Simple Goat Cheese and Dill Egg Dish 
15 Minute Summer Garden Pasta with Shrimp 
Savory Caramelized Cabbage
Simple Goat Cheese and Dill Egg Dish
15 Minute Summer Garden Pasta with Shrimp
Thank you so much for stopping by Loving Grace Home today!
It warms my heart to have visitors here!
I hope I gave you some new soup inspiration and lit a desire to get into the kitchen and cook your family a heartwarming autumn meal. It’s the perfect meal of the season isn’t it?
Do you like cooking soup in autumn? I’d love to hear about your favorite soup recipe in the comments!
Have a lovely day my friend!
@lovinggracehome
