Roasted Root Vegetable Chowder is a cozy, vibrant soup that celebrates the natural sweetness and earthiness of roasted root vegetables. It’s creamy, nutritious, and perfect for chilly evenings when you want a nourishing meal without a lot of fuss. With roasted veggies and simple pantry ingredients, this chowder is both comforting and satisfying for family dinners.

Why You’ll Love It

This chowder is rich in flavor and texture, blending caramelized roasted root vegetables into a smooth, velvety base. It’s easy to make, wholesome, and full of colorful vegetables that provide both comfort and nutrition — a perfect dish for fall and winter evenings.

What You’ll Need (Ingredients)

Carrots – Adds sweetness and vibrant color.
Parsnips – Brings earthy depth and creamy texture when roasted.
Sweet potatoes – Contributes natural sweetness and body.
Potatoes – Creates heartiness and helps thicken the soup.
Onion – Builds a flavorful aromatic foundation.
Garlic – Enhances savory depth.
Vegetable broth – Forms the savory liquid base.
Coconut milk – Makes the chowder creamy without dairy.
Olive oil – Helps vegetables roast and caramelize.
Salt & black pepper – Essential seasoning to balance flavors.
Fresh herbs (optional) – Adds a pop of freshness when serving.

Tools for This Recipe

Large baking sheet
Large soup pot
Immersion blender (or countertop blender)
Knife
Cutting board
Measuring cups and spoons

How to Make It (Step-by-Step Overview)

Step Block 1 — Prep & Roast

• Preheat the oven.
• Dice carrots, parsnips, sweet potatoes, and potatoes into even pieces.
• Toss them with olive oil, salt, and pepper.
• Spread out and roast until tender and golden.

Step Block 2 — Simmer & Blend

• Sauté chopped onion and garlic in a pot.
• Add roasted vegetables and vegetable broth.
• Simmer to allow flavors to develop.
• Blend the soup until smooth and creamy.
• Stir in coconut milk and season to taste.

Helpful Tips

Cut all vegetables into similar sizes to ensure even roasting.
Roast until the edges are lightly caramelized for deeper flavor.
Blend in batches if using a regular blender, and be careful with hot liquid.
Adjust thickness by adding more broth if it’s too thick.

Substitutions & Variations

Vegetable swaps: Try turnips, beets, or butternut squash for varied flavor.
Cream alternative: Use almond milk or cashew cream instead of coconut milk.
Spice variation: Add a pinch of cayenne or smoked paprika for heat.
Protein boost: Stir in cooked lentils or chickpeas for extra heartiness.

What to Serve With It

This chowder pairs beautifully with crusty bread, warm rolls, or a simple green salad. A side of garlic bread or whole-grain crackers makes the meal even more satisfying.

Leftovers & Storage

Room temperature: Cool completely before storing.
Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months.
Reheating: Warm gently on the stove, stirring often to maintain creaminess.

FAQs

Can I make this ahead of time?
Yes — the flavors deepen when made ahead and reheated.

Can it be frozen?
Absolutely — freeze in airtight containers for up to 3 months.

What if it’s too thick?
Add a splash more broth or coconut milk to reach your desired consistency.

Can I add other vegetables?
Yes — root vegetables like beets, turnips, or squash work well.

Is this suitable for kids?
Yes — the natural sweetness of the roasted veggies makes it appealing to children.

Conclusion

Roasted Root Vegetable Chowder is a deliciously comforting soup that brings out the best in winter vegetables. It’s creamy, flavorful, and easy to prepare, making it a go-to choice for cozy meals that warm both body and soul. Give this chowder a try — it’s sure to become a favorite at your table.

Full Recipe