This creamy root vegetable soup is perfect for a chilly, winter day. Root vegetables simmer in a fragrant broth before being pureed into a velvety, delicious, healthy soup. Ready in 35 minutes or less!
How to Make Creamy Root Vegetable Soup
This is a quick and simple soup to make. Into a large soup pot, melt a tablespoon of butter and then add lots of root vegetables, three cups of soup stock, and some herbs.
Bring the soup to a boil and simmer until the vegetables are tender. Puree the soup until smooth, stir in a small amount of cream or coconut milk and enjoy!
What to Love About This Creamy Root Vegetable Soup
It’s extremely versatile. Use root vegetables you have on hand, or ones you particularly like. Adding parsnips, rutabagas and even a celery root produces beautiful flavors.
- This soup is ready to serve in about 35 minutes.
- I love to make a pot of this Root Vegetable Soup on Sunday, using vegetables on hand, and have it ready for lunches throughout the week.
- It’s healthy with fiber and nutrients, warm and filling too!
Ingredients in Creamy Root Vegetable Soup
As I mentioned above, the ingredients are versatile so tailor it to fit what you have… and what you like. Here’s what I used:
I love a sweet onion in this soup, but any is fine.
I used carrots, celery, potatoes, sweet potato or yam, garlic, and fresh ginger for the photos taken here.
Growing herbs all year long has delicious benefits so I used fresh thyme and dried red pepper flakes. Salt and pepper to taste.
Use whatever broth you like, be that chicken broth or vegetable broth.
Adding half and half, cream, or coconut milk is optional, but I love the creaminess it brings to the soup!
More Soup Recipes We Love
- Classic Ribollita: Tuscan Bean Soup
- 15 Minute White Bean Soup with Garden Vegetables
- Instant Pot Tomato Soup
- Classic Cream of Potato Soup
- 1 tablespoon butter
- 1 large onion, chopped
- 4 medium carrots, peeled and chopped
- 4 celery sticks, chopped
- 1/4 teaspoon crushed red pepper flakes
- 3 medium thin-skinned potatoes, chopped
- 1 sweet potato or yam, peeled and chopped
- 3 garlic cloves, peeled and halved
- 1/2 teaspoon freshly grated, peeled ginger
- 3 cups stock (chicken or vegetable)
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1/4 cup half-and-half, cream, or coconut milk
- Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery; stir to coat with the melted butter. Sprinkle with salt and add red pepper flakes. Saute the vegetables until they begin to soften; about 5 minutes.
- Stir in the yam, potatoes, garlic, ginger, and thyme. Pour in the stock and bring to a boil. Reduce heat to maintain a simmer and cover. Cook until the potatoes are soft; about 15 minutes.
- Remove the soup from the heat and discard the thyme. Puree soup in batches in a blender until smooth. Or use an immersion blender in the pot. A food mill works great too.
- Stir in the cream, taste for seasoning and serve warm.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 3gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 303mgCarbohydrates: 41gFiber: 5gSugar: 7gProtein: 8g