A creamy, nourishing, and heartwarming soup made with caramelized winter vegetables — perfect for a solo cozy night in.
🌨️ Why You’ll Love It
When the air turns crisp and your hands crave something warm to hold, this roasted winter vegetable soup becomes pure comfort in a bowl. The natural sweetness of roasted carrots, parsnips, and squash deepens in the oven, blending into a velvety texture with just a touch of cream. It’s satisfying, wholesome, and wonderfully easy to make — no waste, no leftovers, just one perfectly portioned serving.
🥕 Ingredients (Serves 1)
½ cup carrots, peeled and chopped
½ cup parsnips, peeled and chopped
⅓ cup butternut squash (or sweet potato), cubed
¼ red onion, roughly chopped
1 garlic clove, unpeeled (for mellow flavor)
1 teaspoon olive oil
1 pinch salt (to taste)
1 pinch black pepper
Small pinch thyme or rosemary
1 cup vegetable broth (or water with ½ bouillon cube)
2 tablespoons cream or coconut milk (optional for creaminess)
🔥 Roasting the Vegetables
Preheat your oven to 400°F (200°C).
Prepare a small baking sheet lined with parchment paper.
Toss all your chopped vegetables and garlic with olive oil, salt, pepper, and herbs until lightly coated.
Roast for 25–30 minutes, flipping halfway through, until edges are golden and the veggies are fork-tender.
✨ Tip: The more caramelized the vegetables, the richer your soup flavor will be!
🍲 Making the Soup
Remove garlic from the tray, peel off its skin, and add it with the roasted vegetables to a small saucepan.
Pour in your vegetable broth and bring to a gentle simmer over medium heat for 5–8 minutes.
Blend everything using an immersion blender or in a heat-safe blender until creamy.
For a rustic version, mash with a fork or potato masher.
Stir in cream or coconut milk if using, and warm for another minute.
Taste and adjust salt and pepper as needed.
🌿 Garnish & Serve
Pour your soup into a cozy bowl. Add one or two of these simple toppings:
A drizzle of olive oil
Croutons or crispy chickpeas
A sprinkle of fresh parsley or thyme
A dusting of smoked paprika for a warming touch
Serve with a slice of crusty bread or a simple green salad.
💡 Tips & Variations
🥔 No parsnips? Use potato or turnip instead.
🧄 Love garlic? Roast two cloves for extra flavor.
🥥 Make it vegan by using coconut milk instead of cream.
🔁 Want more? Double or triple the recipe — it scales perfectly!
❄️ Store leftovers (if any!) in a jar in the fridge for up to 2 days.
❤️ Why This Recipe Works
Roasting concentrates the natural sweetness of root vegetables, giving your soup a deeper flavor than boiling alone. By blending roasted veggies with a small amount of broth, you get a creamy texture without needing much fat or dairy. It’s balanced, cozy, and endlessly customizable — the ultimate small-batch comfort meal.