Roasted Veggie Soup

Roasted Veggie Soup

Nothing says Fall like a comforting bowl of soup. This tasty and easy recipe is also a great way to use those leftover veggies from the night before. Hearty, delicious and oh so smooth.

Servings: 3 to 4 bowls Prep: 40 minutes Inactive: 8 hours Cook: 4 hr 35 min




  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1 large sweet potato, peeled
  • 1 small butternut squash, peeled & seeded
  • 3 tablespoons olive oil
  • Salt & pepper to taste


1) Preheat oven to 425 degrees and on 2 sheet pans place the cut up vegetables and drizzle them with olive oil.

Bake for 25 to 35 minutes, until vegetables are tender, turning once with a metal spatula.

2) Once cooked, heat chicken stock and LonoLife Chicken Bone Broth in a large saucepan.

3) Add in the roasted vegetables and simmer for 20 to 30 minutes until veggies are tender.

4) Purée using an immersion blender. (If you do not own one simply transfer the mixture in batches to a food processor or blender.) Add in more chicken stock to create the desired consistency.

5) Season and top off with sour cream or heavy cream to make it extra creamy.

*Great recipe to use for leftover vegetables and you can also add chicken for extra protein!


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