Eat Smart  |  Posted 11.20.14

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Using roasted vegetables takes much of the effort out of making homemade soup. Just spread the veggies on baking sheets and let the oven's heat transform them into creamy, soft, caramelized gems. Purée them with broth and the soup's on! Precise measurements aren't necessary; just add enough broth to make the soup as thick or thin as you like.

Depending on the size of your food processor, you might need to purée the vegetables in batches. If so, transfer mixture to a large bowl before adding all the broth.

Most supermarkets now sell small butternut squash, which are the perfect size for making this soup.

Makes 7 servings

Prep Time: 15 minutes or less
Total Time: 1 hour or less


  • 3 carrots, cut into 1-inch pieces
  • 1 small (about 1 pound) butternut squash, peeled and seeded, cut into 1 1/4-inch pieces
  • 1 small (about 8 ounces) sweet potato, peeled and cut into 1 1/4-inch pieces
  • 1 small sweet onion, peeled and cut into 1 1/4-inch pieces
  • 2 Tbsp olive oil
  • salt and freshly ground black pepper
  • 5 cups reduced-sodium chicken broth or vegetable broth, heated


  1. Preheat the oven to 400 degrees.
  2. On two foil-lined, rimmed baking sheets, combine the carrots, squash, sweet potato, and onion. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast for 40 to 50 minutes, or until very tender and slightly charred, tossing every 15 minutes.
  3. Transfer to a food processor and add 3 cups of the warmed broth. Blend until smooth, adding more of the broth to achieve desired consistency. (You may need to do this step in batches or transfer the mixture to a large bowl before adding the broth.)

Nutritional Information Per Serving (about 1 cup): Calories 100, Total Fat 4 g, Total Carbohydrate 14 g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g, Sodium 320 mg

Recipe from American Cancer Society, What to Eat During Cancer Treatment