Root vegetable soup is a hearty, simple soup to use up those veggies sitting around your kitchen. It’s great for chilly fall days!
This easy recipe is perfect for a soup course during Thanksgiving or Christmas! This recipe yields about 5 cups but can easily be doubled for a large gathering.
Savory, thick, creamy, and loaded with delicious flavor to warm the body and soul! Root vegetables simmered in a sage-flavored broth, then pureed into a velvety smooth concoction.
It’s vegetarian too! Which in our house is always a plus for our daughter.
Root Vegetable Soup
You can use any hard, starchy root vegetables you want for this soup. Carrots, parsnips, sweet potatoes, russet potatoes, rutabaga, and celery root. You can even use butternut squash, although not a root vegetable it still adds good flavor.
Ingredients Needed for Root Vegetable Soup
- Unsalted butter
- Onion – we like to use a sweet Vidalia onion
- Russet potato
- Sweet potato
- Fresh sage
- Fresh ginger (optional)
- Vegetable stock or broth
- Kosher salt
- Black pepper
- Heavy cream
- Fresh chives – optional
How to Make Root Vegetable Soup
The most time-consuming part of this soup is peeling and chopping the vegetables. Cut all the vegetables roughly the same size for even cooking.
It’s ready and on the table in about 30 minutes!
In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrots, parsnips, and celery. Stir to coat evenly. Saute for about 10 minutes stirring occasionally, until they start to soften.
Add the peeled and cut russet potato, sweet potato, sage, fresh ginger (optional), salt, and pepper. Saute for about 1 minute or until the sage becomes fragrant.
Stir in the vegetable stock, and bring to a boil. Reduce the heat to a simmer. Cover, and cook until the vegetables are tender and cook through about 15 minutes.
Remove from the heat. Discard the sage. Puree the soup with an immersion blender. Or puree in batches in a blender or food processor until smooth and creamy.
Stir in the heavy cream and taste for seasoning.
Garnish with chopped chives and a little extra cream, if desired.
Let the winter vegetable soup cool completely, and store in an air-tight container in the refrigerator for up to 4 days.
Soups that contain milk or cream don’t hold up well in the freezer. They tend to separate when defrosted and rewarmed. They can also have a grainy texture to them. You could make it through the pureeing step. Then add the cream when you reheat the soup.
Other Soup Recipes
- Slow Cooker Lentil Soup Recipe
- Tuscan White Bean Soup
- Vegan Split Pea Soup
- Vegetable Dumpling Soup
- Easy Ham and Potato Soup
- Wild Rice and Mushroom Soup
Root Vegetable Soup Recipe
- 3 tbsp Unsalted butter
- 1 medium Onion diced
- 2 medium Carrots chopped coarsley
- 1 large Parsnip chopped coarsely
- 2 stalks Celery chopped coarsely
- 1 medium Russet potato chopped coarsely
- 1 medium Sweet potato chopped coarsely
- 8 large Fresh sage leaves
- 1/2 tsp Fresh ginger grated
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper, ground
- 3 1/2 cups Vegetable stock
- 1/2 cup Heavy cream
- Fresh chives chopped – optional
- In a large pot over medium-high heat, melt the butter. Add the chopped onion, carrots, parsnips, and celery. Stir to coat evenly. Saute for about 10 minutes stirring occasionally, until they start to soften.
- Add the russet potato, sweet potato, sage, ginger, salt, and pepper. Saute for about 1 minute or until the sage becomes fragrant.
- Stir in the vegetable stock, bring to a boil. Reduce the heat to a simmer. Cover, and cook until the vegetables are tender and cook through about 15 minutes.
- Remove from the heat. Discard the sage. Puree the soup with an immersion blender or puree in batches in a blender until smooth and creamy.
- Stir in the heavy cream. Taste and add more salt and pepper if needed.
- Garnish with chopped chives and a little extra cream, if desired.