When the temperatures drop and the days get shorter, there’s nothing more comforting than a hearty bowl of soup made with fresh, seasonal produce. This Winter Vegetable Soup is exactly what your body and soul need—rich, creamy, and packed with roasted root vegetables that bring out natural sweetness and earthy depth.

Perfect for cozy weeknights or weekend batch cooking, this soup is as nourishing as it is delicious. With every spoonful, you’ll taste the subtle layers of flavor that only roasting can bring out. Whether you’re vegetarian, dairy-free, or just looking to eat more plant-forward meals, this recipe adapts to fit your kitchen and your preferences.

Winter Vegetable Soup

Why You’ll Love This Winter Vegetable Soup

Deep, roasted flavor thanks to the caramelization of root vegetables in the oven.
Customizable with your favorite winter produce or non-dairy milks.
Creamy and hearty without needing cream or butter.
Make-ahead friendly and perfect for meal prepping.
Freezer-safe for convenient future meals.
A great way to use up vegetables that are in season and readily available.
Comforting enough for a holiday starter yet simple enough for a weeknight dinner.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

½ of a small butternut squash, peeled, seeded, and diced into 1-inch cubes (approx. 2 cups)
3 medium parsnips, peeled and diced (about 1 cup)
1 medium sweet potato, peeled and diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
½ of a fennel bulb, thinly sliced (around 1 cup)
1 teaspoon kosher or coarse sea salt, divided
5 tablespoons olive oil, divided
1 medium onion, diced (approx. 2 cups)
2 tablespoons all-purpose flour
4 cups vegetable stock
2 medium russet potatoes, peeled and chopped
4–5 sprigs fresh thyme
1 cup milk (2%, whole, nonfat, or unsweetened almond milk)
Freshly ground black pepper to taste
Extra thyme and pepper for garnish

Instructions

Step 1: Roast the Vegetables

Preheat your oven to 400°F.
In a large mixing bowl, combine butternut squash, parsnips, sweet potato, carrots, and fennel with 2 tablespoons of olive oil and ½ teaspoon of salt. Toss well.
Spread in a single layer on a baking sheet and roast for about 40 minutes, turning the vegetables a few times to ensure even browning.

Step 2: Sauté the Onion

While the vegetables roast, heat the remaining 3 tablespoons of olive oil in a large pot over low heat.
Add the diced onion, a pinch of salt, and pepper. Sauté gently for about 10 minutes until soft.
Add the flour and stir constantly for 3 minutes to create a roux.

Step 3: Add Stock and Potatoes

Slowly pour in the vegetable stock while stirring.
Add chopped russet potatoes and thyme sprigs.
Bring to a boil, then lower the heat and simmer for 15 minutes, or until the potatoes are tender.
Remove and discard the thyme stems.

Step 4: Blend the Chowder

Add the roasted vegetables to the pot.
Carefully transfer about 3 cups of the soup to a blender and puree until smooth.
Pour the pureed soup back into the pot and stir until fully combined. The consistency should be creamy and thick.

Step 5: Add Milk and Final Seasoning

Stir in the milk of your choice.
Return the soup to medium-low heat and bring it back to a gentle simmer, stirring frequently.
Taste and adjust seasoning with additional salt and black pepper as needed.

Step 6: Serve

Ladle the soup into bowls and top with a crack of pepper and a sprinkle of fresh thyme leaves.
Optionally, garnish with some reserved roasted vegetables for extra texture.

Variations

Make it vegan: Use unsweetened almond milk or oat milk.
Add protein: Stir in cooked white beans or lentils.
Spice it up: Add a pinch of smoked paprika or red pepper flakes.
Herb swap: Try rosemary or sage in place of thyme.
More texture: Leave some of the vegetables unblended for a chunkier consistency.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in individual portions for up to 3 months. Let thaw in the fridge overnight before reheating.
To reheat: Warm over medium heat on the stove, stirring occasionally. You can also microwave it in short bursts, stirring between each.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, this soup keeps very well and actually tastes better the next day as flavors develop.

Can I freeze this soup?

Absolutely. It freezes beautifully for up to 3 months. Use freezer-safe containers and thaw before reheating.

What can I use instead of russet potatoes?

Yukon Gold or red potatoes work well. Just avoid waxy varieties if you want a smooth blend.

Is it okay to use frozen vegetables?

You can, though roasting fresh vegetables gives better flavor. If using frozen, roast them straight from frozen for best texture.

How do I make this gluten-free?

Swap the flour for a gluten-free all-purpose flour blend or use cornstarch as a thickener.

Can I make this in a slow cooker?

Yes! Roast the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours. Blend at the end.

Can I skip the blending?

Yes, though blending some of it gives a richer texture. For a rustic version, mash the soup lightly with a potato masher.

What milk is best?

Whole milk gives the richest flavor, but almond or oat milk are great dairy-free options.

Can I add meat to this soup?

Sure—stir in some shredded rotisserie chicken or browned sausage at the end.

What if I don’t have fennel?

You can omit it or replace with extra onion or celery for a similar aromatic flavor.

Conclusion

This Winter Vegetable Soup is a celebration of cold-weather produce, bringing together hearty root vegetables and aromatic herbs in a comforting bowl. It’s wholesome, deeply flavorful, and endlessly adaptable to suit your tastes and dietary needs. Make a big batch—you’ll want leftovers.

Winter Vegetable Soup

Why You’ll Love This Winter Vegetable Soup

Ingredients