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Three bowls of soup made with roasted vegetable soup base sitting on a table with bread

Creamy Roasted Vegetable Soup Base + 3 Autumn Soup Ideas

This creamy roasted vegetable soup base is so full of flavor and nutrients. It's slightly sweet, yet savory making it a perfect way to elevate any soup. It's a wonderful recipe to have in your back pocket. Use the base to create so many delicious soups of your very own, or use on of my three autumn soup ideas listed here.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 people
Ingredients Method

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

Method
 

For the Creamy Roasted Vegetable Soup Base
  1. Preheat oven to 425 degrees
  2. 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.
  3. Roast for 20 minutes or until tender.
  4. While the vegetables roast warm your broth in a soup pot on the stove.
  5. Let the vegetables cool a bit, then decide whether you will use a blender or immersion blender.
  6. 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.
  7. 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.
  8. Add salt, pepper, herbs, and the remaining roasted vegetables.
For Autumn Soup #1 - Comforting Chicken and Greens
  1. Add 4 cups cooked chicken and 5 Cups cups baby greens.
  2. Simmer until greens are wilted and chicken is warmed through.
For Autumn Soup #2 - Rustic Sausage and Cabbage
  1. Cook the sausage while the vegetables are roasting.
  2. Slice cabbage in thin, long strands.
  3. 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
  1. While the vegetables roast, cook your salmon and peel and chop your potatoes.
  2. Once the roasted vegetables have been blended into the broth, add your peels potatoes and cook until tender.
  3. Then add your flaked salmon and kale.
  4. Simmer until the kale is wilted.