Roasted Root Vegetable Chowder is a warm and comforting soup perfect for any season. This Roasted Root Vegetable Chowder recipe is simple to make and packed with flavor.
Roasting the vegetables before adding them to the soup gives a deep, rich taste. Learning how to make Roasted Root Vegetable Chowder is easy and the ingredients are easy to find.
This chowder is creamy, hearty and full of wholesome vegetables. It is ideal for cozy dinners, lunch or a satisfying meal anytime you want comfort food.
My Experience With This Recipe
I tried this Roasted Root Vegetable Chowder recipe last week and it was fantastic. The roasted vegetables added a sweet, caramelized flavor to the soup.
The chowder turned creamy without needing heavy cream, making it healthy and filling. I loved how easy it was to roast the vegetables while the broth simmered.
The aroma filled the kitchen, making everyone excited for dinner. This recipe is perfect for busy days and still feels like homemade comfort food.
Recipe Card Info
- Recipe Name: Roasted Root Vegetable Chowder
- Servings: 4–6
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Course: Soup / Main Course
- Cuisine: American
- Calories: 200 kcal per serving
Equipment List
- Baking tray
- Parchment paper
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients You Need for Roasted Root Vegetable Chowder
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 medium sweet potato, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or cream (optional)
- Fresh parsley for garnish
Instructions
- Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for roasting vegetables. - Prepare the Vegetables
Chop carrots, parsnips, sweet potato and onion into similar-sized pieces for even roasting. - Toss with Oil
Place chopped vegetables on the baking tray. Drizzle with 2 tablespoons olive oil and toss evenly. - Season the Vegetables
Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper and dried thyme over vegetables. Toss gently. - Roast the Vegetables
Place the tray in the oven and roast for 25–30 minutes until vegetables are golden and tender. - Prepare Garlic
While vegetables roast, mince 2 garlic cloves and set aside for adding to the chowder later. - Heat the Broth
In a large pot, add 4 cups vegetable or chicken broth. Heat over medium until simmering. - Add Roasted Vegetables
Transfer roasted vegetables to the pot of simmering broth carefully. Stir gently to combine. - Blend the Chowder
Use a blender or immersion blender to partially blend the soup, leaving some chunks for texture. - Add Milk (Optional)
Stir in 1/2 cup milk or cream if you want a creamier chowder. Heat gently without boiling. - Taste and Adjust
Taste the chowder and adjust salt or pepper as needed. Stir to mix all flavors evenly. - Serve Hot
Ladle chowder into bowls and garnish with fresh parsley. Serve immediately while warm.
Recipe Tips
- Roast vegetables until golden for deeper flavor.
- Use similar-sized pieces for even cooking.
- Partially blend the chowder for creamy texture with chunks.
- Add more milk or cream for a richer soup.
- Use fresh herbs like thyme or rosemary for extra aroma.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Fat | 6 g |
| Fiber | 6 g |
Serving Suggestions
Serve Roasted Root Vegetable Chowder hot for a cozy meal. Pair it with crusty bread or a side salad. It makes a perfect lunch or dinner for chilly days.
Drizzle a little olive oil on top or sprinkle extra parsley for freshness. This chowder is comforting, filling and perfect for family meals.
Best Sides To Serve With
- Freshly baked bread or dinner rolls
- Green side salad with vinaigrette
- Garlic bread for dipping
- Steamed green beans or broccoli
- Croutons sprinkled on top
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over medium heat. Add a splash of broth or milk if needed to adjust thickness. Do not boil after adding milk, to prevent curdling.
Roasted Root Vegetable Chowder Recipe
Ingredients
- 2 medium carrots peeled and chopped
- 2 medium parsnips peeled and chopped
- 1 medium sweet potato peeled and chopped
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or cream optional
- Fresh parsley for garnish
Instructions
Preheat Oven
- Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for roasting vegetables.
Prepare the Vegetables
- Chop carrots, parsnips, sweet potato, and onion into similar-sized pieces for even roasting.
Toss with Oil
- Place chopped vegetables on the baking tray. Drizzle with 2 tablespoons olive oil and toss evenly.
Season the Vegetables
- Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme over vegetables. Toss gently.
Roast the Vegetables
- Place the tray in the oven and roast for 25–30 minutes until vegetables are golden and tender.
Prepare Garlic
- While vegetables roast, mince 2 garlic cloves and set aside for adding to the chowder later.
Heat the Broth
- In a large pot, add 4 cups vegetable or chicken broth. Heat over medium until simmering.
Add Roasted Vegetables
- Transfer roasted vegetables to the pot of simmering broth carefully. Stir gently to combine.
Blend the Chowder
- Use a blender or immersion blender to partially blend the soup, leaving some chunks for texture.
Add Milk (Optional)
- Stir in 1/2 cup milk or cream if you want a creamier chowder. Heat gently without boiling.
Taste and Adjust
- Taste the chowder and adjust salt or pepper as needed. Stir to mix all flavors evenly.
Serve Hot
- Ladle chowder into bowls and garnish with fresh parsley. Serve immediately while warm.
Notes
- Roast vegetables until golden for deeper flavor.
- Use similar-sized pieces for even cooking.
- Partially blend the chowder for creamy texture with chunks.
- Add more milk or cream for a richer soup.
- Use fresh herbs like thyme or rosemary for extra aroma.
FAQs about Roasted Root Vegetable Chowder
Q1: Can I make this chowder vegetarian?
Yes, use vegetable broth and skip any meat or chicken additions for a vegetarian version.
Q2: Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work. Adjust roasting time slightly since frozen vegetables may release extra water.
Q3: Can I make this chowder ahead of time?
Yes, it tastes even better the next day. Store in the fridge and reheat gently before serving.
Q4: Can I add more vegetables to the chowder?
Yes, add celery, leeks, or turnips to enhance flavor and nutrition. Roast them with other vegetables.
Q5: How can I make this chowder creamier?
Blend more of the vegetables or stir in additional milk or cream for a thicker, creamier texture.
Conclusion
Roasted Root Vegetable Chowder is easy, healthy and full of flavor. This recipe is perfect for cozy meals any day. Learning how to make Roasted Root Vegetable Chowder is simple and satisfying.
Roasting the vegetables adds depth, while blending creates a creamy, hearty soup. Make a batch today and enjoy a comforting bowl of chowder with family or friends. Everyone will love the warm, rich and wholesome taste of this delicious soup.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
