This hearty root vegetable soup is filled with good-for-you ingredients. It’s deliciously creamy and completely plant-based.

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I recently got a produce delivery from Seasonal Roots and it came with a variety of root vegetables, including parsnips and potatoes. I didn’t want any produce to go to waste, so I started making a big soup filled with a variety of these veggies. It turned out that these veggies work quite well together in a soup! Then I used my cannellini bean trick to make a rich, hearty broth. This recipe is so cozy and filling, but I love that it’s completely plant based and each bowl is packed with fiber. This is a great way to stay full and satisfied!

Ingredients & Substitutions

  • Onion– You could swap this out for a couple of shallots if you want a milder flavor.
  • Carrots & parnsips– Feel free to use all carrots or all parsnips depending on what you have on hand.
  • Potato– A russet potato will give you the best texture but I’ve also tested this with white sweet potatoes and they worked well, too! Yukon gold potatoes can also be used.
  • Vegetable broth– I used 2 tablespoons of Better than Boullion vegetable base with 5 cups of water, but you can use your favorite veggie broth.
  • Seasonings– The blend of thyme, rosemary, and a bay leaf add a savory seasoning to this soup. Make sure your spices are fresh for the best flavor.
  • Bread– Blending a couple of slices of toasted sandwich bread helps create a rich and hearty base. I’ve tested this with Nature’s Own whole wheat sandwich bread as well as a crusty baguette and both worked well.
  • Beans– Cannellini beans will give you the creamiest texture, but I’ve also tested this with navy beans.
  • Peas– Frozen peas add a light sweetness that balances out the savory veggies in the soup.
  • Vinegar– A splash of balsamic vinegar creates more depth in the flavor of the soup but you can substitute with other vinegar like white vinegar or red wine vinegar.

How to Make Root Vegetable Soup

Heat the olive oil in a large pot. Add the onion, carrots, and parsnip. Cook until the vegetables are softened, about 5–7 minutes, then add the garlic.
Stir in the vegetable broth, potato, thyme, rosemary, and bay leaf. Bring the mixture to a boil. Simmer for 15 minutes.
Transfer one cup of soup to the blender with one can of beans and the toasted bread.
Blend until smooth.
Add the remaining can of beans and peas to the pot and cook for 5 more minutes.
Add the blended mixture to the pot.
Stir until combined.
Enjoy immediately.

Frequently Asked Questions

  • Can I use sweet potatoes? Unfortunately, traditional sweet potatoes don’t have the same starchy texture as russet potatoes, so I don’t recommend substituting them in this recipe. But white sweet potatoes or Yukon gold can be used.
  • Can I use an immersion blender? You’ll need a powerful blender to blend the beans, soup, and bread into cream. This can be done with an immersion blender, but I get the best results with a high speed blender.
  • How should I store leftovers? Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
  • What should I serve with this soup? I love enjoying this soup with a crusty loaf of sourdough bread. I usually have something from Wildgrain in my freezer, which makes it quick and easy to have fresh bread when I want it! You can also pair this soup with a tasty green salad or roasted vegetables.

More Soup Recipes

If you enjoyed this soup, be sure to try my 4 ingredient potato soup, carrot and potato soup, or my Instant Pot potato soup. They’re all easy and delicious

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Root Vegetable Soup

Root Vegetable Soup

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This hearty root vegetable soup is filled with good-for-you ingredients. It’s deliciously creamy and completely plant-based.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 large carrots, peeled and cut into 3/4-inch pieces
  • 1 large parsnip, peeled and cut into 3/4-inch pieces
  • 6 cloves garlic, minced
  • 5 cups vegetable broth
  • 1 large russet potato, peeled and cut into 1-inch pieces
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 bay leaf
  • 2 slices hearty sandwich bread, lightly toasted (about 2 oz)
  • 2 (14.5-ounce) cans cannellini or navy beans, drained and rinsed
  • 2 cups frozen peas
  • 1/2 teaspoon balsamic vinegar
  • Salt and pepper, to taste

Instructions

  1. Heat the olive oil in a large pot over medium-high heat until shimmering.
  2. Add the onion, carrots, and parsnip. Cook, stirring occasionally, until the vegetables are lightly browned and softened, about 5–7 minutes.
  3. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Stir in the vegetable broth, potato, thyme, rosemary, and bay leaf. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 15 minutes.
  6. Remove and discard the bay leaf.
  7. Transfer 2 cups of the soup to a blender. Add one can of beans and the toasted bread. Blend until smooth.
  8. Stir the purée back into the pot. Add the remaining can of beans and the peas. Cook over medium heat until the beans and peas are heated through, about 8 minutes.

  9. Stir in the balsamic vinegar. Season with salt and pepper to taste.