Roasted Root Vegetables + Soup

This recipe looks complicated, but it is very simple and easy to make.

There are three components to the soup which can be done in stages. Begin by roasting the root vegetables in the oven. You can do this the night before and serve the vegetables as a side dish, which is what Ina Garten does. They are awesome just like that.

The remaining roasted vegetables are then pureed with broth to make a rich, and thick soup.

To serve, the soup is topped with homemade croutons. The croutons are good enough to eat as a snack. When all these components are melded together you have mouthwatering bliss!

The vegetables prior to roasting:

Roasted vegetables:

And here is the soup with homemade croutons:

The recipe is from the Ina Garten Barefoot Contessa Family Style Cookbook. It was easily adapted to a vegetarian version by simply substituting vegetable broth for chicken broth.


Ina Garten's Roasted Vegetable Soup

An amazing roasted vegetable soup (or side dish) from the amazing Ina Garten.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 -8
Author Emily Levenson |


For the roasted vegetables:

  • 1 lb carrots peeled
  • 1 lb parsnips peeled
  • 1 large sweet potato peeled
  • 1 small butternut squash about 2 lbs, peeled and seeded
  • 3 tbs olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbs chopped fresh flat-leaf parsley

For the soup:

  • 3 to 4 cups vegetable broth
  • 4 cups Roasted Winter Vegetables
  • Kosher salt and freshly ground black pepper

For the croutons:

  • 1/2 loaf of whole wheat / whole grain bread
  • 1 tbs olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper


To make the roasted vegetables:

  1. Preheat the oven to 425°F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  2. Put all the cut vegetables in a very large bowl. Drizzle them with olive oil, salt, and pepper. Toss well.
  3. Place on two large baking sheets in a single layer.
  4. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  5. Sprinkle with parsley, season to taste and serve hot. (If not serving as a vegetable dish, let cool before proceeding with soup recipe.)

To make the Roasted Vegetable Soup:

  1. In a large saucepan, heat 3 cups of vegetable broth.
  2. Coarsely puree the 4 cups of roasted vegetables and the broth in the bowl of a food processor fitted with the steel blade (or use an immersion blender).
  3. Pour the soup back into the pot and season, to taste, with salt and pepper.
  4. Thin with more broth and reheat.
  5. The soup should be thick but not like a vegetable puree, so add more broth and/or water until it's the consistency you like.

To make the croutons:

  1. Preheat the oven to 350°F.
  2. Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
  3. Place the croutons in a bowl and toss them with the olive oil, salt, and pepper.
  4. Arrange on a baking sheet in one layer. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using.

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, soy free, and egg free. *If avoiding wheat and/or gluten, make sure to omit the croutons or use a gluten-free bread.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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