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Perfect for winter, this Creamy Roasted Root Vegetable Soup uses roasted fall root vegetables to give this soup tons of flavor. Use leftover vegetables for an easy supper or roast some just for this soup, either way it’s perfect on a cold winter night.
Creamy Roasted Root Vegetable Soup
When I’m menu planning, I plan for leftovers. I make a little extra sometimes to make sure I have enough for another meal, but I hate eating the same thing two nights a week. This Creamy Roasted Root Vegetable Soup uses leftover roasted fall vegetables from dinner earlier in the week and it’s perfect as its own meal or a side dish with a grilled cheese sandwich.
I love making up a big batch of soup, putting on my comfy clothes, and curling up by a warm fire on a cold winter’s day. We don’t get many of those here in AZ, but when we get a cold front the first thing I do is make a huge pot of soup. I love that my kids and hubby are soup lovers too. Soups are so easy to make and are a perfect way to use up leftovers or that produce that is in the bottom of the fridge that is a little past it’s peak.
How to Roast Vegetables
Roasting vegetables is so easy. Whether you are roasting winter vegetables, summer vegetables or just some broccoli for supper, my method is the same. In a small bowl, stir together salt, garlic, and olive oil. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the 425F preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Different vegetables take different amounts of time so 35-40 minutes is just a rough estimate.
Roasted Vegetable Soup
I just love this flavor combination of fall vegetables, but feel free to experiment with other fall veggies especially other root vegetables or squash. I bet butternut squash would be an amazing addition to this soup.
- 2 cups leftover roasted fall or winter vegetables (potatoes, parsnips, leeks, onion, & garlic)
- 32 oz chicken or vegetable stock
- 2 tbls cream cheese
- 1-2 cups water
- salt & pepper
- garnish with pepitas, sour cream, and a sprig of rosemary
In a large stock pot, heat up leftover roasted vegetables with chicken or vegetable stock over medium high heat. When it starts to boiling add in cream cheese and let soften for a minute or two.
Using an immersion blender, puree soup until everything is well combined. Add water to thin soup to desired consistency and continue using immersion blender until soup is thick and creamy. Ladle into bowls and garnish with sour cream, pepitas, and a sprig of rosemary.
To roast vegetables: Roast chopped veggies on a baking sheet at 425F. When vegetables have roasted for 20 minutes, remove from oven carefully and use a heat-safe spatula to mix and turn over the vegetables. Add in leeks and mix well to coat with oil and combine with other vegetables. Bake for an additional 20 minutes or until potatoes and parsnips are tender.
More delicious soup recipes that I think you’ll love:
Leftover Turkey Wild Rice Soup
Baked Potato Soup
Habanero Spicy Chicken Soup with Black Beans
Slow Cooker Vegetable Barley Soup
Slow Cooker Soup Beans & Ham
Southwest Chicken Quinoa Soup
Creamy Potato & Ham Soup
Chicken Pot Pie Noodle Soup
Bacon White Chicken Chili
Copycat Instant Pot Zuppa Toscana
Stovetop Taco Soup
Creamy Roasted Root Vegetable Soup
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