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Roasted Autumn Vegetable Soup Recipe
Roasted Autumn Vegetable Soup Recipe photo by Taste of Home

Roasted Autumn Vegetable Soup Recipe

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4.5 11
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Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES: 12 servings


  • 2 pounds sweet potatoes (about 4 medium)
  • 2 pounds carrots (about 8 large)
  • 1-1/2 pounds parsnips (about 6 medium)
  • 2 large onions, quartered
  • 6 garlic cloves, peeled
  • 1/4 cup canola oil
  • 3 cartons (32 ounces each) chicken broth
  • 1 cup fat-free evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley and sage

Nutritional Facts

1-1/3 cups equals 240 calories, 6 g fat (trace saturated fat), 6 mg cholesterol, 1,251 mg sodium, 43 g carbohydrate, 7 g fiber, 6 g protein.


  1. Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
  2. Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
  3. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs. Yield: 12 servings (4 quarts).
Originally published as Roasted Autumn Vegetable Soup in Taste of Home September/October 2014, p51

Nutritional Facts

1-1/3 cups equals 240 calories, 6 g fat (trace saturated fat), 6 mg cholesterol, 1,251 mg sodium, 43 g carbohydrate, 7 g fiber, 6 g protein.

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Reviewed Nov. 4, 2015

"Wow...a cold and blustery fall day in Arizona (yup, a bit of rain, sleet and snow), and I wanted to make butternut squash soup. But the store was out of butternut squash. Okay, so roasted autumn vegetable soup...but, alas, the store didn't have parsnips. So, I bought an acorn squash to replace the parsnips. Long story short, I had carrots, but forgot to roast them. I left the garlic in the skins to roast with the other veggies (because then you can just pop them out of the skins). Used an immersion blender, realized I had no evaporated milk on hand (or milk of any kind, except half and half which I wanted to save for my coffee), so I used extra vegetable broth (no chicken broth on hand)...and the result was absolutely delicious. I did add about 1/2 tsp of rubbed sage and only made half the recipe as other reviewers suggested, and I'm glad I did. Even half a recipe made alot. I know, I know...I didn't follow the recipe exactly (and I am someone who needs a recipe to follow) but I thought I'd post my review anyway. I'll bet this recipe is awesome no matter what autumn root veggies you roast. It's a keeper in my recipe file. And, bonniefelland, I suspect it's the extra teaspoon of salt in the recipe that gives it the high sodium count. I didn't use that, but salted a little bit to taste with coarse kosher salt."

Reviewed Oct. 14, 2015

"What gives this the enormous sodium count?!"

Reviewed May. 12, 2015

"Delicious! I cut everything in half except the seasonings, I actually added a little more salt and pepper to taste, and added ground sage."

Reviewed Jan. 12, 2015

"Very tasty and thick with a lot of flavor. I halved the recipe for me and my husband and it still made plenty!"

Reviewed Nov. 24, 2014

"I made this soup over the weekend, it was delicious! I added a small turnip. Easy to make!"

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