Creamy Root Vegetable Soup – Easy Stovetop Recipe
There’s nothing more comforting than a warm bowl of creamy root vegetable soup on a chilly day. This easy stovetop recipe brings out the natural sweetness of root veggies, blended to perfection for a velvety texture. Whether using a Dutch oven or a large pot, this cold-weather soup is simple, hearty, and flavorful.
This creamy soup is made with an assortment of root vegetables, including carrots, parsnips, and sweet potatoes, and is simmered in vegetable or chicken broth. The addition of heavy cream gives it a rich, luxurious texture. A sprinkle of fresh thyme and nutmeg adds warmth, making this soup a must-try for soup lovers!
I shared a post on roasted root vegetables a while back, which has become my favorite side dish. This creamy root vegetable soup is no exception. It transforms the same hearty, earthy flavors into a velvety, comforting bowl of warmth.
Perfect for chilly evenings or when you need a nourishing meal, this soup is simple and incredibly satisfying. Whether you enjoy it on its own or pair it with a slice of crusty bread, it’s bound to become a new favorite in your kitchen!
Why You Would Love Creamy Root Vegetable Soup
Tools Needed to Make Creamy Root Vegetable Soup on the Stovetop
- Large Pot or Dutch Oven
- Emersion Blender (Hand Mixer Works, too!)
- Large Spoon
- Ladle
- Knife
- Measuring Spoons
- Measuring Cup
- Garlic Mincer (Optional)
Ingredients
- 1 bag frozen or Fresh Root vegetables
- Small Onion
- Garlic Cloves
- Vegetable or chicken broth
- Heavy cream
- Dried thyme
- Ground nutmeg (optional, for warmth)
- Salt and black pepper to taste
- Olive oil
- Optional toppings: crispy bacon bits, croutons, fresh herbs, grated cheese
Instructions for Stovetop Recipe
- Heat olive oil (or melt butter) in a large saucepan over medium-high heat.
- Add the chopped onion and garlic, sautéing for an additional minute until fragrant.
- Pour the vegetable or chicken broth, then add the frozen root vegetables. Stir in thyme, nutmeg, salt, and black pepper.
- Bring to a boil, then reduce to low heat. Cover and let simmer for about 20 minutes or until the root veggies are tender.
- Remove from heat and blend the soup using an immersion blender until smooth.
- Stir in the heavy cream, then return to medium heat for a few minutes to warm through. Adjust seasoning as needed.
- Ladle into soup bowls and top with crispy bacon bits, croutons, fresh parsley, or a drizzle of olive oil. Serve with crusty bread for a complete meal!
Storage & Reheating Tips
Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier the next day!
Freezing: Freeze in a sealed container for up to 3 months. Let the soup cool completely before transferring to the freezer.
Reheating on the Stovetop: Warm the soup over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of vegetable broth or water to reach your desired consistency.
Microwave Reheating: Heat in a microwave-safe bowl in 30-second intervals, stirring between each, until warmed.
Avoid Boiling Creamy Soups: Heat the soup gently without bringing it to a rolling boil to prevent separation.
The Best Tips & Variations for Easy Stovetop Creamy Root Vegetable Soup
FAQs
Creamy Root Vegetable Soup - Easy Stovetop Recipe
This rich and velvety soup is packed with wholesome root vegetables and simple pantry ingredients. Perfect for a cozy meal, it's easy to make on the stovetop in under an hour. Whether you're looking for a comforting dinner or a make-ahead lunch, this hearty soup is a delicious way to warm up!
Ingredients
- • 1 bag (16–24 oz) frozen root vegetables (carrots, parsnips, sweet potatoes, etc.)
- o For fresh vegetables: use about 4 cups total, peeled and chopped (e.g., 2 medium carrots, 1 large parsnip, 1 medium sweet potato, and 1 small celery root)
- • 1 small onion, chopped
- • 2 cloves garlic, minced
- • 4 cups vegetable or chicken broth
- • 1 cup heavy cream or coconut milk (for dairy-free option)
- • 1 teaspoon dried thyme
- • ½ teaspoon ground nutmeg (optional, for warmth)
- • Salt and black pepper to taste
- • 2 tablespoons butter or olive oil
- • Optional toppings: crispy bacon bits, croutons, fresh herbs, grated cheese
Instructions
- Heat olive oil (or melt butter) in a large saucepan over medium-high heat.
- Add the chopped onion and garlic, sautéing for an additional minute until fragrant.
- Pour in the vegetable or chicken broth, then add the frozen root vegetables. Stir in
thyme, nutmeg, salt, and black pepper. - Bring to a boil, then reduce to low heat. Cover and let simmer for about 20 minutes,
or until the root veggies are tender. - Remove from heat and blend the soup using an immersion blender until smooth. (If using
a regular blender, work in batches and cover the blender lid with a clean towel
to prevent splattering.) - Stir in the heavy cream, then return to medium heat for a few minutes to warm
through. Adjust seasoning as needed. - Ladle into soup bowls and top with crispy bacon bits, croutons, fresh parsley, or a
drizzle of olive oil. - Serve with crusty bread for a complete meal!
Notes
Add Protein: Stir in shredded chicken, sausage, or even a can of white beans for a heartier meal.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 400Total Fat 31gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 9gCholesterol 61mgSodium 423mgCarbohydrates 24gFiber 7gSugar 6gProtein 8g
Calculated Nutrition is an estimate.
Conclusion
This easy stovetop recipe is perfect for using leftover vegetables and makes a great side dish or main course.
Whether you’re following Southern Living’s test kitchen team’s advice or experimenting with your recipe development, this healthy soup will surely become a favorite in your home!
Would you try this creamy root vegetable soup? Let me know in the comments below!