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Pioneer Woman Roasted Vegetable Soup

This Pioneer Woman Roasted Vegetable Soup has 6 ingredients, including butternut squash, sweet potatoes, parsnips, and carrots. It’s a healthy fall soup recipe that doesn’t have any dairy, gluten, or grains.

This healthy soup is made with only fresh veggies. The roasted butternut squash, sweet potatoes, parsnips, carrots, and garlic are all cooked to a golden perfection before being mixed together to form a creamy, dreamy soup that does not contain any dairy.

Ingredients That You’ll Need:

  • Vegetable Stock: If you don’t have vegetable stock on hand, you can use chicken stock instead, but then the Roasted Vegetable Soup won’t be vegetarian or vegan.
  • Carrots & Parsnips: If you can’t find parsnips, you can substitute carrots; nevertheless, I find that the parsnips add a unique flavor and texture to this soup.
  • Sweet Potato/Butternut Squash: All of the vegetables are replaceable (for instance, if you are unable to find butternut squash, use more sweet potato).
  • Other Vegetables: You can roast a variety of vegetables and then add them to the soup, such as pumpkins, beets, purple sweet potatoes, etc.
Pioneer Woman Roasted Vegetable Soup
Pioneer Woman Roasted Vegetable Soup

Can I Make Roasted Vegetable Soup Ahead?

This roasted vegetable soup can be made in advance, refrigerated for up to two days if it is cooled, covered, and stored properly. Put away some of the roasted vegetables as well. The reserved roasted veggies should be heated through in the microwave or the pot at the very end.

What vegetables are best for Roasted Vegetable Soup?

Honestly? There aren’t many vegetables in Roasted Vegetable Soup that aren’t good. But context is very important. Since we’re roasting the vegetables, we need to find ones that taste good when roasted and go well with each other.

Here are the best vegetables to put in Roasted Vegetable Soup:

  • Sweet Potato
  • Red Pepper
  • Parsnip
  • Carrot
  • Onion
  • Garlic

Roasting Vegetables

If you have a large enough sheet pan, roasting the vegetables is a breeze. I like to roast all my vegetables at once since it saves me time. The root vegetables have been finely chopped, as shown in the images below. Because of this, they will cook at the same rate as the onions and peppers, which are much larger in size.

The goal here isn’t to have perfectly cooked veggies; rather, it’s to give the vegetables a nice caramelization and faint char (for maximum flavour). After this, the vegetables will be boiled for a sufficient amount of time to ensure they are fully cooked.

Last but not least, remember to keep the garlic cloves whole and unpeeled. By doing so, you may prevent the garlic from burning and ensure that it becomes caramelized and sticky.

What is the best Vegetable Soup Seasoning?

The flavor of roasted vegetable soup is excellent either with or without the addition of spices. Herbs would probably be too strong of a flavor for this soup.

Here’s what you should use:

  • Cumin
  • Ground Coriander
  • Turmeric
  • Salt & Pepper

How To Make Pioneer Woman Roasted Vegetable Soup?

  • Grease two large baking sheets and preheat the oven to 425 degrees F.
  • Prepare all the vegetables by peeling and cutting them into similar sizes. Drizzle olive oil (enough to cover the vegetables) and salt and pepper to taste.
  • On one baking sheet, spread the parsnips and carrots, and on the other, the butternut squash and sweet potatoes.
  • Place the two pans in the oven and roast for 20 minutes. Stir and continue roasting every 10-15 minutes until the veggies are golden brown.
  • In a Vitamix (or other high-powered blenders), place 3 cups of vegetable broth.
  • Add all vegetables to the blender and cover with the lid. Select the “Soup” preset and press start. Blend until the program is finished. (If your blender does not have presets, blend at the lowest speed and then increase to high until the soup is smooth and hot).
  • Adjust the taste and consistency by adding more vegetable broth, salt, and pepper to your liking.
  • Serve hot!
Pioneer Woman Roasted Vegetable Soup
Pioneer Woman Roasted Vegetable Soup

What to serve with Roasted Vegetable Soup?

Best Toppings For Vegetable Soup:

  • Crunchy buttered breadcrumbs
  • Crispy fried oyster crackers
  • Swirl of cream
  • Toasted pumpkin seeds
  • Sprinkle of fresh herbs or parsley
  • Hot sauce
  • Drizzle of maple syrup

Recipe Tips

  • To avoid the soup looking dull and gray after pureeing, stick to the same color scheme of veggies.
  • If you are using roasted root vegetables, avoid cabbage-like vegetables like Brussels sprouts, cauliflower, cabbage, and broccoli. Their flavors and aromas can compete with and even overpower the other vegetables.
  • Use dried spices instead of fresh when sautéing the onions (such as turmeric, curry powder, cinnamon, or crushed red pepper flakes). You should not add the dried spice directly to the soup, instead you should bloom the spices with the oil and onions to allow the oils to open up so they can easily blend with the spices.
  • Before pureeing the vegetable soup, add a head of roasted garlic.
  • Add diced chicken, ham or turkey to Roasted Vegetable Soup just before serving.

FAQ Section

Can I freeze Roasted Vegetable Soup?

You can make the roasted vegetable soup, let it cool, then cover it and put it in the freezer. Put it in the fridge the night before to defrost. Put over low heat in a pan until it reaches a good simmer. To avoid the risk of their becoming mushy after being defrosted, I would recommend pureeing all of the roasted vegetables before freezing.

How Do You Thicken Vegetable Soup?

You may easily correct an overly-stock soup by letting it simmer without the lid until it thickens, which you can do after a few minutes. In a pinch, you can alternatively thicken with a slurry made from equal parts cornstarch or cornflour and cold water (1 tablespoon each).

How do you make this Soup flavorful?

Water and a few pantry staples can be reduced to a clear, robust broth. Simply adding strong flavor enhancers like bacon, tomato sauce, herbs, peppercorns, a Parmesan rind, and kosher salt will do the trick.

How To Serve Vegetable Soup?

Vegetable soup is delicious with only a pinch of salt and pepper and a sprinkling of your favorite herbs (rosemary and parsley are my favorites). As a side dish, make some crusty no-knead bread or handmade french bread to dip into the soup.

How long will Roasted Vegetable Soup last in the refrigerator?

Roasted Vegetable Soup will keep for up to 2-3 days in a sealed container.

Pioneer Woman Roasted Vegetable Soup
Pioneer Woman Roasted Vegetable Soup

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Pioneer Woman Roasted Vegetable Soup Nutrition Facts

Amount Per Serving

  • Calories 149.9
  • Total Fat 2.8g
  • Saturated Fat 0.3g
  • Sodium 39.8mg
  • Potassium 366.5mg
  • Total Carbohydrate 23.8g
  • Dietary Fiber 6.9g
  • Sugars 7g
  • Protein 9.2g
  • Vitamin A 186.7%
  • Vitamin C 44.7%
  • Calcium 19.1%
  • Iron 8.5%

Pioneer Woman Roasted Vegetable Soup

Difficulty:BeginnerPrep time: 5 minutesCook time: 45 minutesRest time: minutesTotal time: 50 minutesServings:8 servingsCalories:149.9 kcal Best Season:Available

Description

This Pioneer Woman Roasted Vegetable Soup has 6 ingredients, including butternut squash, sweet potatoes, parsnips, and carrots. It’s a healthy fall soup recipe that doesn’t have any dairy, gluten, or grains.

Ingredients

Instructions

  1. Grease two large baking sheets and preheat the oven to 425 degrees F.
  2. Prepare all the vegetables by peeling and cutting them into similar sizes. Drizzle olive oil (enough to cover the vegetables) and salt and pepper to taste.
  3. On one baking sheet, spread the parsnips and carrots, and on the other, the butternut squash and sweet potatoes.
  4. Place the two pans in the oven and roast for 20 minutes. Stir and continue roasting every 10-15 minutes until the veggies are golden brown.
  5. In a Vitamix (or other high-powered blenders), place 3 cups of vegetable broth.
  6. Add all vegetables to the blender and cover with the lid. Select the “Soup” preset and press start. Blend until the program is finished. (If your blender does not have presets, blend at the lowest speed and then increase to high until the soup is smooth and hot).
  7. Adjust the taste and consistency by adding more vegetable broth, salt, and pepper to your liking.
  8. Serve hot!
Keywords:Pioneer Woman Roasted Vegetable Soup, Roasted Vegetable Soup
Nutrition Facts

Servings 8


Amount Per Serving
Calories 149.9
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.3g2%
Sodium 39.8mg2%
Potassium 366.5mg11%
Total Carbohydrate 23.8g8%
Dietary Fiber 6.9g28%
Sugars 7g
Protein 9.2g19%

Vitamin A 186.7%
Vitamin C 44.7%
Calcium 19.1%
Iron 8.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.