Best Roast Vegetable Soup

    2 hours 30 min

    Winter vegetables are roasted to make this deliciously amooth and hearty soup. To keep this soup vegetarian, substitute in vegetable stock. Serve with a crusty bread roll.

    28 people made this

    Serves: 8 

    • 2 sprigs fresh rosemary, chopped
    • 1 pinch sea salt
    • 2 tablespoons extra virgin olive oil
    • cooking oil spray
    • 1 small butternut squash, peeled, seeded and cut into large chunks
    • 3 swedes, peeled and cubed
    • 4 parsnips, peeled and thickly sliced
    • 4 new potatoes, peeled and halved
    • 2.4 litres chicken stock
    • salt to taste
    • freshly ground black pepper to taste
    • 2 teaspoons aged balsamic vinegar
    • 2 teaspoons white truffle oil (optional)

    Prep:30min  ›  Cook:45min  ›  Extra time:1hr15min marinating  ›  Ready in:2hr30min 

    1. With a mortar and pestle, grind together rosemary and sea salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
    2. Preheat oven to 220 C / Gas 7. Coat a shallow roasting tin with cooking oil spray.
    3. Place the squash, swede, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh sieve into the bowl. Toss vegetables with oil to coat.
    4. Evenly spread vegetables on the prepared tin. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
    5. While the vegetables are roasting, simmer chicken stock in a large saucepan over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
    6. Use an hand blender to puree the soup in the saucepan or puree in batches in a liquidiser or food processor. Add extra stock or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

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    Reviews in English (20)


    Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn't try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!  -  04 Feb 2008  (Review from Allrecipes US | Canada)


    Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves of garlic (in skin) to the roasting vegetables, as well as an onion. Add or substitute a few carrots or maybe some celeriac.  -  25 Feb 2007  (Review from Allrecipes US | Canada)


    It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips, and it worked well. Try leaving the skins on the red potatoes for added color (tiny red flecks) and nutrition!  -  21 Oct 2007  (Review from Allrecipes US | Canada)