This Roasted Root Vegetable Soup is delicious and comforting. Stew up a batch next time you need a warm, simple, healthy meal!
I make roasted vegetables at least once a week all winter. It's so pleasant to warm the house, make it smell good, and have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges.
If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness. Pair this soup with some tasty cornbread, hearty soda bread, or a refreshing salad.
How to Make Roasted Root Vegetable Soup
- Roast vegetables.
- Cook barley.
- Add roasted vegetables.
- Simmer soup.
- Add seasonings and adjust.
Full directions for how to make Roasted Root Vegetable Soup are in the printable recipe card below.
Roasted Root Vegetable Soup FAQs
How long does this soup last?
You can store this soup for up to 1 week! Keep it in an air-tight container in the refrigerator. Alternatively, you can store this soup in your freezer for up to 3 months.
How much roasted vegetables should I make?
This recipe yields about double the amount of roasted vegetables you’ll actually need for the soup, which you can use in any way you’d like. But if you want to make only what’s needed for the soup, cut the recommended vegetable amounts in half—or double the amount of soup ingredients!
Warm yourself up with more fall harvest soup recipes.
Roasted Root Vegetable Soup
- 1 lb rutabagas about 3 cups chopped
- 1 lb turnips about 3 cups chopped
- 1 lb sweet yams about 3 cups chopped
- 1 lb fennel about 3 cups chopped
- 12 oz carrots about 1 ⅔ cups chopped
- 2 lbs onions about 6 cups chopped
- 4 tbsp olive oil
- 2 tsp sea salt
- black pepper freshly ground
- 2 tsp thyme leaves or 1 tsp dried thyme
- 2 tsp fresh sage leaves finely chopped; or 1 tsp crumbled dried sage
- 3 tbsp dry sherry
- ⅓ cup pearl barley
- 1 ½ cups water
- ½ tsp sea salt to taste
- 6 cups vegetable broth
- 4 cups roasted root vegetables
- ½ cup fresh flat-leaf parsley leaves
- 2 tsp sherry vinegar
- fruity green olive oil optional
- Preheat the oven to 375°F.
- Peel and dice all the vegetables to a fairly uniform size, about 1 inch. The onions can be cut in slightly larger pieces, as they are less dense.
- Mix the vegetables together in a large bowl with the olive oil, salt, pepper to taste, thyme, sage, and sherry. Adjust the amount of herbs to your taste.
- Spread the vegetables over two shallow baking pans and roast them for an hour or until they are tender and flecked with dark brown spots.
- Mix and turn the vegetables a few times during the roasting. About midway through, reverse the position of the pans between upper and lower racks in the oven.
- Remove tray from oven and let vegetables cool. The vegetables will reduce in volume as they roast, and you should have about 8 cups when they are done.
- Combine the barley in a large soup pot with water, salt, and vegetable broth.
- Bring the liquid to a boil, lower the heat, cover, and simmer the barley for 35 minutes. The barley will swell to two or three times its original size and maintain its distinctive chewy texture.
- Add 4 cups of the roasted vegetables (you can coarsely chop them first if the pieces look too large to you), and simmer the soup for about 15 minutes to marry the flavors.
- Taste, and add more salt if needed.
- Add the parsley and sherry vinegar during the last few minutes. If the soup seems too thick, add another cup or so of vegetable broth.
- Finish the soup with your favorite garnish, such as a swirl of fruity olive oil.
Recipe from Love Soup* by Anna Thomas.
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