Roasted Fall Vegetable Soup
This roasted vegetable soup features fall’s underrated produce like parsnips, fennel, and sweet potatoes, which are cooked through roasting to develop deep, caramelized flavors. The vegetables are blended into a smooth, hearty soup with a smoky richness, finished with herbs and aromatics for a cozy, rustic appearance.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Chef's knife
- Peeler
Ingredients
- 2 large parsnips peeled and chopped
- 1 bulb fennel core removed, sliced
- 2 medium sweet potatoes peeled and cubed
- 4 cloves garlic whole, unpeeled
- 2 tablespoons olive oil for roasting
- 1 teaspoon fresh thyme chopped
- 4 cups vegetable broth or chicken broth
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 400°F (200°C). Place the chopped parsnips, sliced fennel, and cubed sweet potatoes on a baking sheet. Drizzle with olive oil and toss to coat evenly.
- Add the whole garlic cloves and chopped thyme to the vegetables on the baking sheet. Roast in the oven for about 35-40 minutes, until the vegetables are golden and caramelized, and the garlic is soft.
- Remove the roasting pan from the oven and let the vegetables cool slightly. Squeeze the roasted garlic out of its skins into a blender or directly into a pot, then add the roasted vegetables and thyme.
- Pour in the vegetable broth. Using an immersion blender or regular blender, blend the mixture until smooth and creamy. If using a regular blender, blend in batches and vent the lid to avoid splatters.
- Transfer the blended soup back to the pot and bring to a gentle simmer over medium heat. Season with salt and pepper to taste, stirring well to combine.
- Adjust the seasoning if needed, and let the soup simmer for another 5-10 minutes to allow flavors to meld. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.
Notes
For a creamier texture, add a splash of cream or Greek yogurt before serving. To boost flavor, finish with a squeeze of lemon juice or a dash of smoked paprika.