Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Soup/ Vegetarian

Roasted Root Vegetable Bisque

Happy Monday!

I feel like after Friday’s super decadent chocolate kahlua pie business, you might be in the mood for something just a taaaaaaaad healthier today. I love making light veggie soups like this when I am feeling under the weather or stressed. As much as I love creaming butter and sugar, chopping vegetables is almost like therapy for me. A lot of the time I listen to classical music on Pandora while I chop, a habit I picked up in culinary school when one of my chef instructors would blast it while we worked. It annoyed me at the time {classical music? really?} but now I just love it. It’s so soothing…just like this vegetable soup.

I know we all love roasting root vegetables in the fall — it’s just so cozy, right? This soup is a really nice variation. It’s creamy from the added coconut milk, has a touch of sweetness from some maple syrup, and just a touch of spice from poblano chilies and cayenne.

Oh, did I mention it’s vegan, too? Yup.

You start with a big blend of root veggies. My absolute favorites for this soup are sweet potatoes, rutabagas, parsnips and carrots. You could really use whatever you like though. I also added a poblano pepper because I am obsessed with them.

You roast the veggies until extra soft, toasty and caramelized around the edges. It’s 10:30 at night as I type this and I’m getting hungry again just thinking about them!

After roasting the veggies, the actual soup creation couldn’t be easier.

All you do is dump everything right in a blender and whirl away!

No need to stand over the stove for this one… I love it because it’s easy and fast, yet tastes like it took hours to prepare. That’s the secret of all great meals, right?

Serve with big hunks of chewy French bread for the perfect cozy fall meal! Oh, and didn’t you know? Vegetable soup means extra dessert. Perhaps a little grumpy ginger cake? It just seems like the right thing to do.

Roasted Root Vegetable Bisque

serves 4-6

Print this Recipe!

Ingredients:

1 large sweet potato, peeled and chopped into 1″ dice

1 parsnip, peeled and diced

1 rutabaga, peeled and chopped into 1″ dice

2 carrots, peeled and diced

1 poblano chili, seeded and chopped into 1″ strips

1 cup coconut milk

1 quart (4 cups) vegetable stock

1 1/2 tsp salt

1/4 tsp fresh minced rosemary

1/4 tsp cayenne pepper

1 tbsp pure maple syrup

1 tsp fresh minced thyme

Directions:

Preheat oven to 400 degrees.

Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.

Place both cookie sheets in the oven and roast veggies until tender — about 35 minutes. The sheet with the carrots may be done first; be sure to check periodically.

When all veggies have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don’t have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe!

When the soup is smooth, serve immediately or pour into a large pot and re-heat on the stove briefly. Season with additional salt to taste.

Time:

~45 minutes

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74 Comments

  • Reply
    Averie @ Averie Cooks
    October 8, 2012 at 3:40 am

    I made some roasted veggie & coconut milk soup last week! I agree – after you roast the veggies, just blending them up is the easy part. And I love how creamy coconut milk makes everything! This looks great, Jenna!

  • Reply
    Michelle @ Eat Move Balance
    October 8, 2012 at 3:47 am

    Hmmm . . . I’ve never had (or bought) a rutabaga. I wonder what it’s like. Maybe it’s time to try something new!

  • Reply
    Angela @ Happy Fit Mama
    October 8, 2012 at 5:12 am

    This is perfect for the cool fall days that are here to stay. Roasting veggies brings out such a wonderful taste. Can’t wait to try this!

  • Reply
    Kitchen Mommy
    October 8, 2012 at 5:21 am

    I’m all over this! I made a similar Sweet Potato Cauliflower soup a couple weeks ago that was a major hit, so I’m eager to try another pureed veggie soup.

  • Reply
    Molly @ RDexposed
    October 8, 2012 at 5:22 am

    I’ve already been making root soups a plenty but none with rutabagas (fun to say) nor poblanos!

  • Reply
    Lesley
    October 8, 2012 at 5:47 am

    Sounds like the perfect cold weather meal. Thanks!

  • Reply
    Abby@ Totes Delish
    October 8, 2012 at 6:02 am

    SO glad I just bought root veggies, this will be perfect for them! Hope you are having a wonderful time on your book tour!

  • Reply
    Liz @ Tip Top Shape
    October 8, 2012 at 6:19 am

    Looks fantastic!! I love soups like this for fall/winter.

  • Reply
    Karen
    October 8, 2012 at 6:23 am

    Looks delicious!

    Just wanted to tell you that I read your book while on vacation in France (most of it while I was stuck in the airport due to a 23 hour flight delay) and thought it was great! It definitely helped pass the time in the airport.

    Thank you for reminding me that I should never take my family for granted.

  • Reply
    Karen
    October 8, 2012 at 6:25 am

    Looks delicious!

    I also just wanted to say that I read your book while on vacation in France, most of it while stuck in the airport due to a very long flight delay, and I thought it was great! It definitely helped ease the pain of being in an airport.

    Thank you for reminding me that I should never take my family for granted.

  • Reply
    Heather @ Heather's Dish
    October 8, 2012 at 6:41 am

    i’m kind of obsessed with the fact that you added that maple syrup – sounds incredible!

  • Reply
    Megan @ whatmegansmaking
    October 8, 2012 at 7:01 am

    This looks so good! I’ve made a carrot parsnip soup quite a few times that I absolutely love, but maybe next time I’ll throw in some extra root veggies! 🙂

  • Reply
    JulieD
    October 8, 2012 at 7:12 am

    Looks awesome, Jenna! I have been in the soup mood lately!! 🙂

  • Reply
    Angela @ Eat Spin Run Repeat
    October 8, 2012 at 7:37 am

    Ooh cozy indeed! I love roasted root veggies in all forms (soups, stews, or just straight out of the oven!) and have certainly been getting my fill lately! At the moment my all-time fave is butternut squash, but I think I need to get back into those ones that I often forget – rutabagas, turnips, etc. This looks great!

  • Reply
    Dara @how_to_eat
    October 8, 2012 at 7:37 am

    Right now in my fridge is a squash, turnip, parsnip, and carrots. With a can of coconut milk in the cupboard…i know what I’m making!

  • Reply
    luv what you do
    October 8, 2012 at 7:37 am

    This reminds me of my favorite CSA soup…I use whatever veggies I have in the house but I have never tried Rutabega. The soup looks amazing and I like the idea of adding in some pepper for heat.

  • Reply
    rebecca
    October 8, 2012 at 7:40 am

    wonderful soup great for fall

  • Reply
    Dixya @ Food, Pleasure and Health
    October 8, 2012 at 7:43 am

    I am so ready for soups. I love throwing whatever veggies I have available usually but roasting them is a great idea to bring out more flavor.. i love how therapeutic your soup looks..gonna have to try them soon!

  • Reply
    Carrie @ Kiss My Whisk
    October 8, 2012 at 7:48 am

    This soup looks delicious and perfect for Fall!

  • Reply
    Beth
    October 8, 2012 at 8:04 am

    I love pureed vegetable soups. They just seem to go perfectly hand in hand with the fall weather. The addition of coconut milk and a poblano chili to this recipe looks delicious. This is another of my favorite pureed veggie soups for fall: http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html , and it’s also vegan. The ginger (much like the chili in your soup) just warms you right up! Thanks for the recipe.

  • Reply
    allie@sweetpotatobites
    October 8, 2012 at 8:12 am

    i love root vegetable soups – i have never used coconut milk in them before so i’ll definitely give this receipe a try!

  • Reply
    Amy
    October 8, 2012 at 8:22 am

    Hey Jenna– I am not the biggest fan of coconut milk. Can you suggest a substitution? Cream? Whole milk? Thanks!

    • Reply
      jenna
      October 8, 2012 at 8:22 am

      I would use whole milk — however, you really cannot taste the coconut milk in this soup. it’s very subtle 🙂

  • Reply
    Caroline L.
    October 8, 2012 at 8:22 am

    I’m sick right now and all I want to do is slurp down a big bowl of this. Is that too much to ask for?

  • Reply
    erin @WELLinLA
    October 8, 2012 at 9:04 am

    I love making butternut squash soup, but I rarely think about adding other veggies to it, too. Thanks for the great direction for my next batch of soup! Also – thoughts on freezing this? Or do I simply need to make more friends and share a big batch? : -)

  • Reply
    Jamie
    October 8, 2012 at 9:24 am

    Jenna, your timing couldn’t be more perfect.

    I literally came to your website to find a recipe for soup to use all the squash I recently picked up for the Farmer’s Market. Not to mention that I am seriously listening to Pandora, and a classical song just came on my playlist.

    It’s cold and dreary here in Minnesota. Let the soup-making-classical-music-listening day commence! :o)

  • Reply
    Linda @ My Foodgasm Journal
    October 8, 2012 at 9:32 am

    I’m so into this – I love roasted veggies, so I’m definitely in!

  • Reply
    Megan @ Megan's Miles
    October 8, 2012 at 9:55 am

    I love roasted veggies and I love soup, so this sounds absolutely perfect! I recently purchased an immersion blender and am kinda obsessed with blending anything and everything, so this is right up my alley! I will definitely make this in the very near future.

  • Reply
    Dana @ Conscious Kitchen Blog
    October 8, 2012 at 10:01 am

    I want this for lunch right now, followed by a cup of tea, a blanket and a good book. Looks so delicious!

  • Reply
    Em @ Yep. I Ate That.
    October 8, 2012 at 10:06 am

    I am DEFINITELY going to make this soon. Perfect for the colder weather. Roasting vegetables before making a soup always adds tons of flavors.

  • Reply
    Kristin @ FoodFash
    October 8, 2012 at 10:11 am

    Amazing! I’ll be in dire need of some root veggies when I return home from this work trip.

  • Reply
    Suzanne de Cornelia
    October 8, 2012 at 10:23 am

    Wow, looks and sounds delicious…

  • Reply
    Alexandra @ Alexandra in Moscow
    October 8, 2012 at 10:42 am

    This sounds so delicious, comforting, and fresh! I will have to try in when I return to the US this winter!

  • Reply
    Julia (the roasted root)
    October 8, 2012 at 10:45 am

    Woop woop! Roasted Roots! I love it! Yeeeeeeah! I’m with you, Jenna…playing some great relaxing music, cracking open a great bottle of wine (or beer) and preparing a healthy delicious soup is definitely therapeutic and your body LOVES you for it. Awesome soup and thanks for another good one!

  • Reply
    Kari@Loaves and Dishes
    October 8, 2012 at 1:47 pm

    I love that you added poblanos to the already delicious veggies.

  • Reply
    Lindsay @ Nourish
    October 8, 2012 at 2:43 pm

    Perfect fall soup! I just got a gluten free baguette that I’m going to have to save to dip in this!

  • Reply
    Maria
    October 8, 2012 at 3:49 pm

    I want this for dinner!

  • Reply
    Tracy
    October 8, 2012 at 5:02 pm

    Yum yum. I will definitely be making this once it gets cold out. Was great meeting you this past weekend at Taste of Atlanta…even though i didnt have a book for you to sign. I should have just let you sign my Nook!! Oh well. 🙂

    • Reply
      jenna
      October 8, 2012 at 5:12 pm

      I would have ruined that pretty purple nook 😉 It was so great to meet you, too! Thank you so much for coming out!!

  • Reply
    Emily @ Life on Food
    October 8, 2012 at 5:02 pm

    I think I would have jumped into that pile of veggies right after roasting.

  • Reply
    em @ simplypresent
    October 8, 2012 at 5:40 pm

    What a yummy fall recipe – it is officially soup season.

    Could you adapt this recipe for a slow-cooker?

  • Reply
    Stephanie
    October 8, 2012 at 6:15 pm

    My veggies are roasting as we speak! This recipe looks amazing. I am also dying to know where your bowls are from! Those are beautiful.

    Stephanie

  • Reply
    Joy
    October 8, 2012 at 6:21 pm

    I just want to take that piece of bread, dip it in the soup and shove it in my mouth!

  • Reply
    Sara Nickel
    October 8, 2012 at 6:36 pm

    What a gorgeous looking soup! I recently had a fall veggie risotto that used coconut milk and it was love at first bite. I think this will be in my lunch box in the very near future.

  • Reply
    Amanda @ Once Upon a Recipe
    October 8, 2012 at 8:49 pm

    That is some luscious looking soup! I foresee this happening in my kitchen one day this Fall. We’re supposed to get snow here this week – eek!

  • Reply
    Carissa
    October 9, 2012 at 7:52 am

    This looks so perfect for all these chilly fall evenings. And amen to the dessert! Soup always means dessert is coming up!

  • Reply
    alexandra @ sweet betweens [blog]
    October 9, 2012 at 8:21 am

    this is the perfect way for us to use up our rutabaga that’s been appearing in our weekly CSA boxes that I’ve been otherwise intimidated to tackle. never. ever. ever have I eaten a rutabaga before! eep!

  • Reply
    Michelle
    October 9, 2012 at 8:54 am

    Classical music and vegetable soup are definitely a great combination!

  • Reply
    Kate
    October 9, 2012 at 4:05 pm

    Congrats on the mention of your book on glamour.com!

  • Reply
    amy walters, aDESIGNdock
    October 10, 2012 at 6:44 am

    Mmm…yes please.

  • Reply
    Annie L.
    October 12, 2012 at 8:25 am

    I made this last night, added some roasted leeks, used buttercup squash instead of sweet potato and it turned out great! Thanks for the idea!!

  • Reply
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  • Reply
    Alison
    October 14, 2012 at 1:28 pm

    This was delicious! My husband raved. Doubled the recipe, did not double the cayenne, soup still had a nice kick to it. Thanks, we’ll be making this again for sure!

  • Reply
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    Erin
    October 18, 2012 at 8:29 am

    I used carrots, onion, garlic, butternut squash, and celery root (a CSA “what the heck do I do with this?!?!” item). I added some rotisserie chicken for protein. Holy schmoley, this soup is AMAZING. And so easy. Thanks Jenna – this will be going into my regular rotation.

  • Reply
    McSteamy
    October 23, 2012 at 7:03 am

    […] part usually only happens once a week or so. This week I made a big batch of Jenna’s roasted root vegetable soup, but I used butternut squash instead of sweet potatoes. First we eat it as is. Leftovers are […]

  • Reply
    Kayla Retich
    October 24, 2012 at 11:58 am

    I found your blog doing a recipe search and came across this root veg soup. I got my farm fresh box today and it had some root veg. in it not all you have but some and some others. Anyway it taste lovely. Thanks. Do you think it would be ok to let it sit in the crockpot on low?

    • Reply
      jenna
      October 24, 2012 at 8:51 pm

      I do think it would be fine to sit in the crock pot on low 🙂

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    Kelly
    January 13, 2013 at 1:35 pm

    Made this today. Instant hit!

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  • Reply
    Alisa
    February 14, 2014 at 6:10 pm

    Does this freeze well? Thanks.

  • Reply
    Laura
    September 30, 2014 at 12:14 pm

    I made this soup last night with the leftover root vegetables I had. This soup was so good I felt like I could eat the whole pot. I can’t wait to try the other recipes listed on this site.

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  • Reply
    Pam
    November 25, 2014 at 8:38 pm

    This is exactly what I was looking for. I just need to buy some poblanos. Will make tomorrow and report back.

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