Roasted Root Vegetable Soup with Cheesy Toasts

This Roasted Root Vegetable Soup with Cheesy Toasts is a comforting, simple meal to make when you’re craving something cozy! It’s filled with sweet potato, rutabaga, celery root, parsnips, a touch of honey for sweetness, and spices! The cheesy toasts are the most perfect accompaniment – I love using a seedy, grainy bread here!

This soup was inspired by a soup my aunt made for me over Thanksgiving break! I honestly haven’t stopped thinking about it since, and I figured it was about time I try to re-create it and share it with you guys. It’s SO creamy, cozy, and the cheesy toast is the best dipper..ever. This is what I want when it’s freezing out! But luckily enough, it’s been a super mild winter so far!

This soup is filled with all of the root vegetables that you probably don’t cook with as often, but they’re so underrated! My mom and I both are so obsessed with celery root, and we make this one chili from this cookbook that has riced celeriac in it, and it’s sooo good.

I also really enjoy making celeriac purées sometimes with butternut squash or cauliflower as a lower carb “mashed potato” option. SO delicious and I’m actually working on one to share with you guys!

Another veggie I used here is rutabaga, which is another that I rarely hear of people using. I don’t use it very often myself, but I’m such a seasonal cook, so I look forward to getting it in the winter! They’re really naturally sweet and blend beautifully with the other root veggies.

I also used parsnips in here which I love. They taste like carrots, but they’re a little nuttier and they have a more distinct flavor – it’s hard to explain! But they’re extra delicious when roasted!

And then I added sweet potatoes too!

I blended up this silky soup with some vegetable broth and just a touch of cream. If you don’t do dairy, you could absolutely sub full-fat coconut milk with no problem.

To spice the soup a little bit, I added some turmeric, cumin, and ground ginger – just for a little something, but the veggies are really so flavorful on their own.

Just look at how creamy it is!

And I probably don’t have to explain my reasoning with this one, but the cheesy toasts just MAKE this soup. I used dubliner for these toasts, but you can use whatever you love and/or have on hand. White cheddar would be delish, as would gouda, or fontina!

Basically, this is just the coziest bowl of goodness and your January needs it!

5 from 1 vote

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Roasted Root Vegetable Soup with Cheesy Toasts

This Roasted Root Vegetable Soup with Cheesy Toasts is a comforting, simple meal to make when you're craving something cozy! It's filled with sweet potato, rutabaga, celery root, parsnips, a touch of honey for sweetness, and spices! The cheesy toasts are the most perfect accompaniment - I love using a seedy, grainy bread here!

Course Main, Main Course, Soup

Cuisine Soup

Keyword cheesy toasts, roasted root vegetable soup

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the soup

• 1 medium sweet potato, peeled and cut into 1/2'' cubes
• 1 medium celery root, peeled and cut into 1/2'' cubes
• 1 medium rutabaga, peeled and cut into 1/2'' cubes
• 2 parsnips, diced into 1/2'' pieces
• 3 tablespoons olive oil, divided
• 2 tablespoons honey
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium sweet onion, diced
• 2 cloves garlic, chopped
• 6-7 cups vegetable broth
• 1/2 cup heavy cream*
• chopped fresh chives for serving
• a drizzle of cream for serving (optional)

For the cheesy toasts

• 4 slices crusty, grainy bread, toasted
• softened salted butter
• 4 ounces dubliner cheese, freshly grated

Instructions

For the soup

1. Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment. Add the sweet potato, celery root, rutabaga, and parsnips to the baking sheet along with 2 tablespoons of the olive oil and toss to coat. Add the honey, turmeric, cumin, ginger, salt, and pepper and toss again to coat. Bake for 30-35 minutes, tossing once or twice during cooking time.

2. While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot or dutch oven (you can use this same pot to heat the soup in later) over medium to medium-high heat. Add the onion and garlic and a pinch or two of salt and pepper and sauté for 5-7 minutes, or until the onion begins to turn golden brown on the edges. Set aside.

3. Once vegetables are finished roasting, let cool for a couple of minutes, and then add to a high powdered blender along with the sautéed onion and garlic, and the veggie stock (start with 6 cups, and if you like a thinner soup, add the 7th!). (You will have to do this in a couple batches depending on the size of your blender!) Be super careful when blending hot liquids and leave space in the blender for the soup and steam to expand! Once soup is blended and super creamy, pour soup into the pot and stir in the cream. Season with additional salt and pepper to taste. Serve the soup with a drizzle of cream, a sprinkle of chives, and the cheesy toasts!

For the cheesy toasts

1. Preheat your broiler to high and position the oven rack in the upper third of the oven. Line a baking sheet with parchment or foil. Spread the toasts with the softened butter, and place on the prepared baking sheet. Top them evenly with the grated dubliner. Place under the broiler for a few minutes, watching carefully, until cheese is bubbly and golden. Serve with the soup!

Recipe Notes

*You can sub full fat coconut milk for a dairy free alternative!

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