Roasted White Root Vegetable Creamy Winter Soup

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Creamy, comforting, hearty and warming. Yes, all this in one bowl of this Roasted White Root Vegetable Creamy Winter Soup. 

As the winter chill settles in, there is nothing quite like a steaming bowl of winter soup to bring warmth and comfort to your day.

close up on finished soup in serving bowls

This Root Vegetable Soup celebrates earthy root vegetables and vibrant flavors, perfect for embracing the season’s cozy vibes. With its velvety texture and a subtle hint of ginger, this soup is nourishing, soothing, and delicious.

veggie soup in a serving soup bowl, garnished with croutons

Why you will love this root vegetable soup?  

Comfort and flavor – this root vegetable soup is the ultimate winter warmer. It delivers creamy, velvety texture and earthy sweetness of roasted veggies. The perfect treat on a cold day.

Nutritious – packed with hearty root vegetables like parsnips, potatoes, turnips, and celeriac, it’s a wholesome meal that doesn’t skimp on flavor. The addition of cream makes it indulgent without being overly heavy.

Customizable and budget friendly – whether you want to make it vegetarian with vegetable broth or heartier with chicken broth, it’s easy to tailor. Kids and adults alike will appreciate the mild, creamy flavor. Root vegetables are winter staples, often affordable and abundant. This soup is a delicious way to make the most of what’s in season.

Ingredients, Variations and Substitutions  

ingredients to make root veggie soupwith name tags

Parsnips – bring a subtle sweetness and earthy flavor to the soup. Their soft texture blends nicely into a creamy base. If you’re out of parsnips, carrots make a great substitute, they’ll add a touch more color and sweetness. For something milder, white sweet potatoes are another option.

Potatoes – give the soup its velvety body and comforting flavor. Yukon Golds are an excellent choice for their buttery texture, but if you prefer a starchier option, russets work well, too. Avoid waxy potatoes like red or fingerling; they won’t puree as smoothly.

Turnips – have a peppery kick that balances the sweetness of the other root vegetables. They also add complexity to the flavor profile. If turnips feel too bold for your liking, rutabaga is a slightly milder option, or you can double up on celeriac instead.

Celeriac (Celery Root) – nutty, celery-like flavor adds depth to the soup. It’s creamy in texture when pureed. If celeriac isn’t available, use more parsnips or a peeled and chopped Granny Smith apple for a slightly sweet, tangy alternative. You can also try golden beets for an interesting twist.

Onion – the roasted, caramelized onion infuses the soup with a rich, sweet base. Yellow onions are ideal, but white onions or even shallots can work if you prefer a subtler flavor. You can also try sweet onion to add a sweet taste to the soup.

Ginger – is the surprise star, bringing a warming spice that brightens the soup. You’ll grate it and either roast it for a milder flavor or sauté it for more zing. If you don’t have fresh ginger, a pinch of ground ginger can work, though the flavor won’t be as vibrant.

Chicken or Vegetable Broth – is the foundation of the soup’s savory profile. Homemade chicken stock will add the most depth, but high-quality store-bought will also work. Vegetable broth keeps it vegetarian, while chicken broth adds richness. You can even use water with a splash of white wine for a lighter version.

Heavy Cream – gives the soup its luxurious texture and a subtle richness that ties the flavors together. Half-and-half or unsweetened coconut cream can work as a lighter option. If you prefer dairy-free, creamy oat milk is a fantastic alternative. You can also use sour cream if you enjoy a slightly tangier flavor.

Seasonings (Bay Leaf, Thyme, Nutmeg) – the bay leaf and thyme bring herbal warmth, while freshly grated nutmeg adds a cozy, nutty depth. If you’re missing these spices, try a sprig of rosemary or a dash of ground coriander.

Oil – used for roasting the root vegetables; oil helps them caramelize and enhances their natural flavors. Olive oil is a great all-purpose choice for its mild, fruity flavor, but you can also use avocado oil for a neutral taste or melted butter for extra richness. Swap with a neutral spray oil to reduce overall fat content for a lighter option.

Salt – essential to bring out the flavors of the vegetables and to balance the soup. Use kosher salt for better control and flavor. If reducing sodium, start with half the amount and adjust after blending. Try finishing with flaky sea salt for a pop of texture and taste for a unique twist.

Pepper – freshly cracked black pepper adds a subtle warmth and depth to the soup. If you prefer less heat, white pepper can be used for a milder flavor that blends seamlessly. For a spicier kick, add a pinch of cayenne, red pepper flakes, or smoked paprika instead.

Optional Garnishes
Freshly chopped parsley, grated raw ginger, toasted pumpkin seeds, or crispy fried shallots for an elevated presentation.

Equipment you will need 

  • Large roasting pan
  • Parchment paper or silicone mat (optional)
  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Vegetable peeler
  • Grater or microplane
  • Blender (immersion or regular)
  • Fine-mesh strainer or sieve
soup in serving bowls, garnished with croutons and fresh parsley

Top Tips

Cut evenly for uniform roasting – chop your root vegetables into similar-sized pieces to ensure they roast evenly.

Don’t skip the roasting – roasting the vegetables is key to unlocking their natural sweetness and adding depth to the soup. Let them caramelize slightly for the best flavor.

Season at every step – add salt and pepper when roasting the vegetables and again when simmering the soup. Layering flavors ensures a well-balanced dish.

Choose the right potatoes – use starchy white potatoes like Yukon Gold or Russets for a creamy consistency. Waxy potatoes might not blend as smoothly.

Use fresh nutmeg – a small amount of freshly grated nutmeg goes a long way. It adds warmth and complexity, complementing the flavors of the soup.

Don’t skip the bay leaves – bay leaves are subtle but essential for infusing the broth with a deep, savory flavor. Just remember to remove them before blending!

Adjust the consistency – if the soup is too thick after blending, add more vegetable broth or water to thin it out. If it’s too thin, simmer it a bit longer to reduce.

Finish with cream last – stir in the cream after blending and reheating to avoid curdling. If substituting with half-and-half, heat it gently to prevent separation.

Step-by-step instructions

  • Preheat the oven to 400°F (200°C).
  • Clean, peel, and chop all the vegetables. Toss the parsnips, potatoes, turnip, celeriac, and onion with olive oil, salt, and pepper. Spread them out on a large baking sheet in a single layer.

  • Roast the vegetables for 25–30 minutes, turning halfway. Roast until they are golden and tender.
  • Heat one tablespoon of olive oil over medium heat in a large pot. Add the grated ginger and sauté for 1–2 minutes, until fragrant.

  • Add the roasted vegetables to the pot with the ginger. Pour in the broth and add the bay leaf and thyme. Stir to combine.
  • Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes to let the flavors develop.

  • Remove the bay leaf before pureeing the soup. Use an immersion blender to puree it until the desired consistency. (Alternatively, transfer in batches to a blender and blend carefully.)
  • Stir in the cream and grated nutmeg. If the soup is too thick, add more broth until it reaches your desired consistency. Taste and adjust the seasoning with salt and pepper.

  • Serve warm. Ladle the soup into bowls and garnish with chopped parsley, a drizzle of olive oil, or freshly ground black pepper if desired.

Best ways to enjoy this Creamy Root Vegetable Soup?

Pair with crusty bread or crackers – sourdough, multigrain, or hearty rye will work. If you’re feeling fancy, toast the bread and rub it with garlic for extra flavor. Prefer something lighter? Crackers or crispbread add a satisfying crunch.

Top It with Garnishes

  • A swirl of cream or a drizzle of olive oil for richness.
  • Chopped parsley or chives for a pop of freshness.
  • Crumbled bacon or pancetta for a smoky bite.
  • Toasted pumpkin seeds or pretzel breadcrumbs for crunch.

Pair with a salad – a fresh, seasonal salad with greens, apples, walnuts, and a light vinaigrette pairs beautifully with the soup’s creamy richness.

Serve as an appetizer – this soup makes a great first course for a winter dinner party.

Save leftovers for meal prep

  • As a Pasta Sauce: Toss the soup with cooked pasta for a creamy, root veggie-infused dish. Add Parmesan or a sprinkle of chili flakes for extra flavor.
  • In a Casserole: Use the soup as a base for a comforting casserole—mix it with cooked grains, roasted veggies, and cheese, then bake.
  • As a Side Dish: Reduce the soup slightly on the stovetop to make a thick puree, perfect as a side dish to roasted meats or fish.
  • For Dipping: Serve as a dip for warm, crusty bread or soft pretzels for a fun appetizer.
  • Freeze for Later Meals: Portion into small containers for quick, individual meals—perfect for busy weekdays.

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Storage instructions, reheating 

Refrigeration:

  • Allow the soup to cool to room temperature before storing.
  • Transfer it to an airtight container and store in the fridge for up to 4-5 days.

Freezing:

  • Pour the cooled soup into freezer-safe containers or resealable freezer bags. Leave about an inch of space at the top for expansion.
  • Label with the date and freeze for up to 3 months.
  • If you plan to freeze, do so before adding the cream. Add the cream after reheating to maintain the soup’s creamy texture.

Reheating Instructions

On the Stovetop:

  • Transfer the soup to a pot and reheat over low to medium heat, stirring occasionally.
  • If frozen, let it thaw in the fridge overnight before reheating.
  • Add a splash of broth, water, or cream if the soup has thickened too much.

In the Microwave:

  • Pour a portion into a microwave-safe bowl.
  • Cover loosely to prevent splatters and heat in 1-minute intervals, stirring between each, until warmed.
  • Add a bit of liquid (broth, water, or cream) to adjust the consistency as needed.

Tips for Best Results

  • Avoid overheating: Reheat gently to prevent the cream from curdling.
  • Adjust seasoning: After reheating, taste and adjust the seasoning as needed since flavors can mellow in storage.
  • Fresh garnishes: Add garnishes like fresh herbs or grated ginger after reheating for the freshest flavor.

close up of soup in serving bowl, glass with vine, fresh ginger
root veggie creamy soup in serving bowls, croutons, fresh parsley

Roasted White Root Vegetable Creamy Winter Soup

Sylwia Vaclavek
Creamy, comforting, hearty, and warming. Yes, all this in one bowl of this Roasted White Root Vegetable Creamy Winter Soup.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Roasting 30 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 6
Calories 344 kcal

Equipment

  • baking sheet
  • parchment paper or silicon mat
  • large pot or Dutch oven
  • wooden spoon or spatula
  • Knife and cutting board
  • vegetable peeler
  • Grater or Microplane
  • Blender (immersion or regular)
  • Fine-mesh strainer or sieve

Ingredients
 
 

Vegetables

  • 2 Parsnips peeled and chopped
  • 2 Potatoes Yukon Gold or Russet, peeled and cubed
  • 2 Turnips peeled and cubed
  • 1 Celeriac peeled and chopped
  • 1 Onion peeled, chopped
  • Ginger peeled, grated

Base

  • 2-3 tbsp Olive oil for roasting
  • 4 cups Vegetable or chicken broth
  • 1 cup Heavy cream adjust to taste or use half-and-half for a lighter option

Seasoning

  • 2-3 Fresh thyme springs or 1 tsp dried
  • 2 Bay leaves
  • ¼ tsp Nutmeg freshly grated if possible
  • tsp Salt or to taste
  • ½ tsp Black pepper freshly ground

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Toss the parsnips, potatoes, turnip, celeriac, and onion with olive oil, salt, and pepper. Spread them out on a large baking sheet in a single layer.
  • Roast the vegetables for 25–30 minutes, turning halfway, until they are golden and tender.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the grated ginger and sauté for 1–2 minutes, until fragrant.
  • Add the roasted vegetables to the pot with the ginger. Pour in the broth and add the bay leaf and thyme. Stir to combine.
  • Bring to a boil, then reduce to a simmer. Cook for 10–15 minutes to let the flavors meld.
  • Remove the bay leaf. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer in batches to a blender and blend carefully.)
  • Stir in the cream and grated nutmeg. If the soup is too thick, add more broth until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
  • Ladle the soup into bowls and garnish with chopped parsley, a drizzle of olive oil, or a sprinkle of freshly ground black pepper if desired.

Notes

Don’t skip the roasting – it is the key to deeper flavor of the soup
Choose the right potatoes – use starchy potatoes like Yukon Gold or Russets for a creamy consistency.
Adjust the consistency – if the soup is too thick after blending, add more broth or water. If it’s too thin, simmer it a bit longer to reduce.

Nutrition

Serving: 1.5cupsCalories: 344kcalCarbohydrates: 38gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 48mgSodium: 1319mgPotassium: 993mgFiber: 7gSugar: 9gVitamin A: 607IUVitamin C: 42mgCalcium: 125mgIron: 2mg
Keyword celeriac, creamy soup, parsnip, root vegetables, soup
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Conclusion

This Roasted White Root Vegetable Creamy Winter Soup with Ginger is perfect for cozy evenings or a quick weekday lunch. It brings together the earthy flavors of root vegetables and the zing of ginger for a truly comforting experience.

Whether you serve it with a slice of crusty bread or enjoy it solo, this soup is sure to become a seasonal favorite. Try it out!

Serve it as a starter for a dinner party, a light lunch with crusty bread, or a cozy weeknight dinner. It’s versatile enough to fit any menu.

FAQ

Can I make this soup dairy-free or vegan?

Yes! Replace the cream with a plant-based alternative like coconut milk or cashew cream for a dairy-free version. Use vegetable broth instead of chicken broth to make it vegan.

Do I need to peel the root vegetables?

Peeling is recommended for a smooth and creamy texture, especially for vegetables like parsnips, turnips, and celeriac, as their skins can be tough. However, if you’re short on time, peeling isn’t necessary for thin-skinned vegetables like potatoes, just scrub them well.

How do I adjust the consistency of the soup?

If the soup is too thick, add more broth, water, or cream while reheating. For a thicker soup, simmer longer or add a mashed potato to help thicken it.

Can I skip the ginger?

Ginger adds a lovely warmth and depth of flavor, but if you’re not a fan, you can leave it out or replace it with garlic or a pinch of nutmeg for a different flavor profile.

Can I roast the vegetables ahead of time?

Yes, roasted vegetables can be stored in the fridge for up to 3 days. Reheat them slightly before blending.

What can I use as a garnish?

Try toppings like fresh herbs (parsley or chives), a drizzle of cream, olive oil, or crumbled bacon. For a fun twist, sprinkle grated raw ginger for a burst of freshness or add crunchy toppings like toasted seeds or breadcrumbs.

Is this soup gluten-free?

Yes, the soup is naturally gluten-free, as long as your broth doesn’t contain gluten. Always check ingredient labels to be sure.

Hungry for more? Check out the latest posts from My Omni Kitchen.

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