Home » Recipes » Entrees » Roasted Root Vegetable Soup Recipe

Roasted Root Vegetable Soup Recipe

This Roasted Root Vegetable Soup recipe is one of our favorites. Soup is always popular in our house, and root veggies are around all year long.

We like to eat vegan once or twice a week just because it’s more nutritious. Try this Italian bean soup or one of the Daniel Fast soup recipes on this list.

Save the Recipe


 Enter your email below & we’ll send it right to your inbox.

I think you’ll also like these black bean burgers or one of these Daniel Fast recipes. See how delicious healthy eating can be! All these meals are vegetarian and most are also vegan.

What’s really fabulous about this recipe is the method of preparation. All the ingredients in this root vegetable soup recipe are roasted together on a baking sheet.

You can use whatever veggies you’d like using this same method. Roasting veggies brings our such great flavor – check out this butternut squash risotto and see for yourself.

I can think of so many different varieties of this soup, and as long as you are only adding veggies, herbs, and spices, your soup will be perfect for the Daniel Fast.

The largest chunk of your time will be chopping the vegetables, but once you taste the smooth creaminess of the roasted flavors, you’ll be glad you made this roasted root vegetable soup recipe.

vegetables for roasted vegetable soup

What you Need to Make Roasted Vegetable Soup

This soup is so delicious, and once the chopping is done, the rest of the preparation is a breeze. You will need parsnips, carrots, red and yellow peppers, celery, sweet potatoes, a russet potato, grape tomatoes, an onion, garlic, parsley (optional), olive oil, vegetable broth, and salt and pepper.

How to Make this Soup

Heat oven to 400 degrees.  

Wash all vegetables. Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.

roasted vegetable soup veggies
roasted vegetable soup

On a foil-lined baking sheet, use your hands to toss all vegetables with olive oil and salt & pepper.     You will already smell the deliciousness of these vegetables together!   This means all the ingredients except the parsley will be on this baking sheet.    

Push garlic to the side so you remember to add it to the batch that will be blended later.

Roast about an hour – or until all veggies are soft.  Remove from oven and let cool.   Transfer half of the vegetables to a soup pot.  

roasted vegetable soup veggies in pot

Add 2 cups of broth.   Using a hand mixer on slow speed, blend the vegetables for about 1 minute.   Add the rest of the broth and vegetables, simmering on low heat to warm through.

roasted vegetable soup

Serve immediately with a bowl of chopped parsley on the side for those who like it. I love it!

What Other Vegetables Could I Use in this Soup?

Any type of squash would be good in this recipe, like acorn, butternut, or pumpkin.

I think a couple of beets tossed in the mix would be fantastic.

Fennel would also be a wonderful addition.

Racquel, one of our readers on Pinterest, said she loved the recipe and added oregano and thyme. I can’t wait to try that combination!

Let me know if you come up with other additions that work well. There are so many herbs and spices which would complement this soup.

How Long Does This Soup Last?

There really isn’t anything in this soup other than veggies and olive oil, so you could eat this meal five days later. Keep the soup in the refrigerator in an airtight container for up to five days.   This would never last 5 days in my house as it makes a perfect Daniel Fast lunch as well.

If you’re making a really big batch, plan to freeze any soup you won’t eat for up to 6 months.

More Daniel Fast Recipes

Looking for more Daniel Fast soup recipes? One of my favorites is this Moroccan Stew.

I also just made this Black Eyed Pea Soup to rave reviews from my family!

For something other than soup, try this kale and sweet potato vegan power bowl. For comfort food, try this Daniel Fast Vegan Carbonara. It’s delish!

You might also want to try these Sweet Potato Wraps.

Check out these Daniel Fast breakfast recipes and these Daniel Fast lunch recipes that are also great for dinner. We even have a list of vegetarian snacks to keep you from being hungry.

To learn more about The Daniel Fast, I recommend picking up the book that started it all, by Susan Gregory. I will be going through the workbook this year, so if you’d like to join me, shoot me an email.

This Roasted Vegetable Soup is full of nutritious root vegetables. Soup is a favorite food in our house, and you can get root veggies all year long. This is a perfect dinner and leftovers make a great lunch!

Roasted Vegetable Soup

This roasted vegetable soup is one of my favorite recipes, and it's so easy to make.
4.82 from 11 votes
Print this Recipe Pin this Recipe Rate
Course: Lunch or Dinner
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Servings: 8
Calories: 198kcal



  • 3 Parsnips chopped bite sized
  • 3 Large Carrots chopped bite-sized
  • 2 Red or Yellow Peppers chopped bite-sized
  • 3 Celery stalks chopped bite-sized
  • 2 Sweet Potatoes chopped bite-sized
  • 1 Russet Potato chopped bite-sized
  • 1 C Grape Tomatoes quartered
  • 1/2 Large White Onion chopped bite-sized
  • 3 Garlic cloves minced
  • 1 C fresh parsley chopped, optional
  • 1/2 tbsp salt
  • 3/4 tbsp ground pepper freshly ground
  • 3 tbsp Olive Oil
  • 6 C Vegetable broth



  • Heat oven to 400 degrees.  
  • Wash all vegetables.
  • Peel potato, sweet potatoes, carrots, parsnips, onion, and garlic.
  • On a foil lined baking sheet – toss all vegetables with olive oil and salt & pepper. This means everything except the parsley will be on the baking sheet.
  • Roast about an hour – or until all veggies are softened. Remove from oven and let cool.
  • Transfer 1/2 of the vegetables to a soup pot and add about 2 cups of broth to the vegetables.
  • Using a hand mixer on slow speed, blend the vegetables for about 1 minute.
  • Add the rest of the broth and vegetables and simmer on low heat to warm through.
  • Serve immediately with a bowl of chopped parsley on the side.


Serving: 12ounces | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1203mg | Potassium: 763mg | Fiber: 7g | Sugar: 9g | Vitamin A: 13066IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 4 stars
    I made this soup because the reviews were great. Unfortunately, I thought it was rather bland. I tried adding thyme, basil and bay leaves but, it still wasn’t very good. Then I decided to try adding some coconut milk, (1/2 can) and that did it! I also added some coriander and Garam Masala I had too. Wonderful, warm Indian flavor!

    1. I’m so glad you found a way to make it to your liking! I made this originally for the Daniel Fast which allows no sugar, so that coconut milk would not work. But coconut milk from the dairy (no sugar) would, so I’ll try that! I love Garam Masala, so that’s a great idea, too. Thanks for taking the time to comment.

    1. I’m so glad, Megan! My husband who would rather eat meat than veggies loves this one, too! It’s even better the next day! Enjoy!!

    2. THANKS! Will make it even after the fast! To balance out the sweetness, I added some curry, coriander and cayenne.WE LOVE IT!

  2. 5 stars
    We just made this for dinner – it is so tasty! I’ll probably double it next time because it is going quick.

    Highly recommend, even when the fast is over!

      1. I don’t know why I didn’t see this, Dianne. I did not peel the potatoes, but it’s really a personal preference. Enjoy.

  3. I made this today for our Daniel fast meal. It tastes great. Made so much. I bowled up in containers and placed in the freezer for later. I love the flavors after the vegetables were roasted.

    1. Thanks for letting me know, Lisa! You made my day! We love it, too, and always hope for leftovers!

  4. The soup is delicious! We made a couple tweaks: I broiled the veggies a bit to get a deeper carmelization on the veggies, and we added additional garlic, salt, and bay leaves to emphasize the savory notes in the stew. Thanks for sharing this tasty recipe.

    1. When I started the fast, this is day eighteen for me, the roasted vegetable soup was the first recipe I tried making. When I made this I used the immersion blender for all the vegetables, and this made it boring. I ended up freezing a few leftover bowls and it was indeed tasty, but I could have used more planning when I started my fast.

      1. I’m sorry you thought the soup was boring! I leave some of the veggies chunky and it’s one of our favorite soups. Let me know which recipes you found that you liked.

  5. Hello
    I made the soup today and it turned out great. I will definitely share with friends and family
    Thanks for sharing