Roasted Root Vegetable Soup with Thyme and Garlic

Introduction

There’s something deeply comforting about a bowl of roasted root vegetable soup—especially when it’s enhanced with the earthy aroma of thyme and the richness of garlic. Roasting the vegetables first intensifies their natural sweetness and gives the soup a deep, caramelized flavor that boiling alone can’t achieve. Blended until silky smooth, this soup is wholesome, hearty, and elegant enough to serve at a dinner party while being simple enough for a cozy weeknight meal.

Why I Love This Recipe

I love this soup because it transforms humble vegetables like carrots, parsnips, sweet potatoes, and turnips into something extraordinary. Roasting not only brings out their sweetness but also creates layers of flavor that make every spoonful complex and satisfying. The thyme adds a herby freshness while garlic deepens the savory notes. It’s a recipe that feels both rustic and refined—perfect for fall and winter when root vegetables are at their peak.

Why This is a Must-Try Dish

• Flavor-packed: Roasting makes the veggies sweet, smoky, and rich.
• Nutritious: Full of fiber, vitamins, and minerals.
• Versatile: Works as a light starter or a hearty main dish.
• Comforting: Perfect cold-weather soup.
• Simple yet elegant: Uses everyday ingredients but tastes restaurant-worthy.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Roasting Time: 30–35 minutes
• Cooking/Simmering Time: 15 minutes
• Total Time: 60 minutes
• Servings: 6 bowls
• Calories: ~210 kcal per serving

Cuisine & Course

• Cuisine: European / American-inspired rustic cooking
• Course: Soup / Main Dish / Starter

Ingredients

• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 small turnip (or rutabaga), peeled and chopped
• 1 medium onion, chopped
• 4 garlic cloves, peeled (whole)
• 3 tbsp olive oil
• 1 tsp salt (plus more to taste)
• ½ tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 4 cups (1 liter) vegetable broth (or chicken broth)
• ½ cup heavy cream (optional, for richness)
• Fresh thyme sprigs or croutons, for garnish

Simple Cooking Directions

1. Roast root vegetables with olive oil, garlic, salt, pepper, and thyme.
2. Simmer roasted vegetables in broth until tender.
3. Blend until creamy.
4. Adjust seasoning and finish with cream if desired.

Step-by-Step Preparation Method

Step 1 – Preheat Oven

• Preheat your oven to 400°F (200°C).

Step 2 – Prep Vegetables

• Peel and chop carrots, parsnips, sweet potato, and turnip into even pieces for uniform roasting.
• Place them on a baking sheet with onion and whole garlic cloves.

Step 3 – Season & Roast

• Drizzle with olive oil, sprinkle with salt, pepper, and thyme.
• Toss well and spread in a single layer.
• Roast for 30–35 minutes, stirring once halfway through, until golden and caramelized.

Step 4 – Simmer Soup Base

• Transfer roasted vegetables to a large pot.
• Add vegetable broth and bring to a gentle simmer for 10–15 minutes.

Step 5 – Blend

• Use an immersion blender to puree until smooth.
• Alternatively, transfer in batches to a blender (be careful with hot liquids).

Step 6 – Finish & Season

• Stir in cream (if using) for a silky texture.
• Adjust seasoning with more salt and pepper, to taste.

How to Serve

• Serve hot, garnished with fresh thyme sprigs, a swirl of cream, or crunchy croutons.
• Pair with crusty bread or a side salad for a full meal.
• Drizzle with extra virgin olive oil or sprinkle with parmesan for extra indulgence.

Additional Recipe Tips

• Cut vegetables into similar sizes for even roasting.
• Don’t overcrowd the pan—spread vegetables in a single layer for best caramelization.
• For extra depth, roast with a splash of balsamic vinegar or honey.
• If soup is too thick, thin with extra broth or water.

Variations

• Spiced Version: Add cumin, coriander, or smoked paprika before roasting.
• Vegan/Dairy-Free: Skip the cream or use coconut milk for richness.
• Herb Twist: Replace thyme with rosemary or sage.
• Protein Boost: Stir in cooked lentils or chickpeas before blending.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze cooled soup in portions for up to 3 months.
• Reheating: Reheat gently on the stove, stirring occasionally. Add a splash of broth if too thick.

Special Equipment Needed

• Baking sheet
• Large pot
• Immersion blender (or countertop blender)
• Wooden spoon

Conclusion

Roasted Root Vegetable Soup with Thyme and Garlic is a nourishing, flavorful, and soul-warming dish that turns simple ingredients into a meal worth savoring. The roasting process brings out the best in earthy vegetables, while thyme and garlic give it a savory depth that feels comforting and refined. Whether you enjoy it as a starter for guests or a hearty weeknight dinner, this soup is proof that sometimes the simplest recipes bring the greatest comfort.

Print Recipe

Roasted Root Vegetable Soup with Thyme and Garlic

Author: Emily Clark Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr

Servings: 6 Calories: 210 kcal per serving

Description

here’s something deeply comforting about a bowl of roasted root vegetable soup—especially when it’s enhanced with the earthy aroma of thyme and the richness of garlic.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 small turnip (or rutabaga)
• 1 medium onion, chopped
• 4 garlic cloves, peeled (whole)
• 3 tbsp olive oil
• 1 tsp salt (plus more to taste)
• ½ tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 4 cups (1 liter)
• ½ cup heavy cream (optional, for richness)
• Fresh thyme sprigs or croutons, for garnish

Instructions

1. Step 1 – Preheat Oven : Preheat your oven to 400°F (200°C).
2. Step 2 – Prep Vegetables : Peel and chop carrots, parsnips, sweet potato, and turnip into even pieces for uniform roasting. Place them on a baking sheet with onion and whole garlic cloves.
3. Step 3 – Season & Roast : Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss well and spread in a single layer. Roast for 30–35 minutes, stirring once halfway through, until golden and caramelized.
4. Step 4 – Simmer Soup Base : Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a gentle simmer for 10–15 minutes.
5. Step 5 – Blend : Use an immersion blender to puree until smooth. Alternatively, transfer in batches to a blender (be careful with hot liquids).
6. Step 6 – Finish & Season : Stir in cream (if using) for a silky texture. Adjust seasoning with more salt and pepper, to taste.

Keywords: roasted root vegetable soup