Hearty Roasted Winter Vegetable Chowder : Perfect for Cold Days

Winter is the season for hearty, warming meals, and nothing hits the spot better than a bowl of Roasted Winter Vegetable Chowder. With a rich base of roasted root vegetables, tender potatoes, and fresh herbs, this chowder offers the perfect balance of flavors and textures to keep you cozy on chilly days. Whether you’re warming up after a brisk walk or enjoying a lazy afternoon indoors, this soup brings a deliciously comforting meal to your table.

Roasting the vegetables before adding them to the soup brings out their natural sweetness, creating a depth of flavor that you won’t find in traditional chowder recipes. The creamy texture and the savory aroma are sure to make this soup a favorite during the colder months. Plus, this recipe is incredibly versatile—use whatever root vegetables you have on hand, and it can easily be made vegan or gluten-free. With every spoonful, you’re getting a nutritious, satisfying meal that’s perfect for both weeknight dinners and holiday gatherings. Pair it with crusty bread for an extra treat, and you’ll have a cozy, comforting meal that everyone will love.

Why You Will Love Making This Recipe 

Roasted Winter Vegetable Chowder is the ultimate comfort food for winter, and here’s why you’ll love making it. First and foremost, the combination of roasted vegetables and creamy broth creates a rich, satisfying flavor that will warm you up from the inside out. Roasting the vegetables before adding them to the chowder brings out their natural sweetness, resulting in a more complex and delicious flavor profile compared to simply boiling them. It’s the perfect way to highlight seasonal vegetables like carrots, parsnips, and sweet potatoes.

This recipe is incredibly flexible, which makes it ideal for using up any leftover vegetables you have lying around. Whether it’s turnips, butternut squash, or Brussels sprouts, you can toss them into the mix and still end up with a mouthwatering chowder. Plus, it’s easy to customize the recipe to meet your dietary preferences. The soup can be made vegan by using coconut milk instead of cream, and it’s naturally gluten-free, so it’s a great option for those with food sensitivities.

Another reason you’ll love making this chowder is how easy it is. The bulk of the work comes from roasting the vegetables, which gives the soup its depth of flavor. After that, it’s simply a matter of simmering everything together until the flavors meld, creating a hearty, creamy soup that’s perfect for any winter occasion. It’s a nourishing, filling meal that can be enjoyed alone or served as part of a larger feast.

Ingredients:

  • 1 large sweet potato (peeled and diced)
  • 2 carrots (peeled and sliced)
  • 2 parsnips (peeled and sliced)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • 2 medium Yukon gold potatoes (diced)
  • 1 teaspoon thyme (dried or fresh)
  • 1 teaspoon rosemary (dried or fresh)
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Equipment Used

  • Large roasting pan or baking sheet
  • Large pot or Dutch oven
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Ladle

Directions & Instructions 

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the sweet potato, carrots, parsnips, and onion with olive oil. Season with salt and pepper, and spread the vegetables out evenly. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
  2. Cook the Potatoes: While the vegetables are roasting, place the diced Yukon gold potatoes in a large pot. Cover with water and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until the potatoes are fork-tender. Drain and set aside.
  3. Sauté the Garlic: In the same pot, heat a little olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  4. Combine the Vegetables and Broth: Once the roasted vegetables are ready, add them to the pot with the garlic. Pour in the vegetable broth, coconut milk (or heavy cream), and the cooked Yukon gold potatoes. Stir to combine.
  5. Simmer and Blend: Add thyme, rosemary, salt, and pepper to the soup. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld. For a creamier consistency, use an immersion blender to blend some of the soup (or blend in batches in a regular blender), leaving some chunks for texture.
  6. Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot. Pair with crusty bread for a complete meal.

Nutritional Information 

This Roasted Winter Vegetable Chowder is not only delicious but also packed with nutrients. One serving (about 1 cup) contains approximately:

  • Calories: 250-300 kcal
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 4g
  • Fat: 8-10g
  • Sodium: 500-700mg (depending on the broth used)
  • Vitamins and minerals: A great source of vitamin A (from the sweet potatoes and carrots), vitamin C (from the carrots and parsnips), and potassium (from the potatoes).

This soup is high in fiber, making it a great choice for digestion and satiety. The coconut milk adds healthy fats, while the root vegetables provide essential vitamins and antioxidants to support your immune system. It’s a comforting and nutritious meal that will keep you feeling full and satisfied throughout the winter.

Prep Time and Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Vegan Version: Use coconut milk instead of cream to keep the recipe vegan.
  • Creamier Chowder: For a thicker, creamier chowder, blend the soup more thoroughly.
  • Add Protein: Add cooked beans or lentils for extra protein, or top with crispy bacon for a non-vegan option.
  • Spicy Kick: For those who enjoy a little heat, try adding a pinch of red pepper flakes or some diced jalapeños.

Frequently Asked Questions 

Can I make this chowder ahead of time?
Yes! This chowder keeps well in the fridge for up to 4 days. It also freezes well for up to 3 months. Just be sure to cool it completely before storing.

Can I use other vegetables?
Absolutely! This recipe is versatile, so feel free to swap in other root vegetables like turnips, butternut squash, or even Brussels sprouts for a unique twist.

Is this recipe gluten-free?
Yes, this chowder is naturally gluten-free. Make sure to use gluten-free vegetable broth to ensure the entire dish remains gluten-free.

Can I make this soup in a slow cooker?
Yes! To make this soup in a slow cooker, add all the vegetables, broth, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours, then blend to your desired consistency.

Pro Tips by Emma

  1. Roast the Veggies for Maximum Flavor: Roasting the vegetables caramelizes their natural sugars, which enhances the overall flavor of the chowder.
  2. Adjust Consistency to Your Liking: Use an immersion blender to control how creamy or chunky you want your chowder. You can blend it all or leave some pieces intact for added texture.
  3. Season to Taste: Make sure to taste your soup before serving and adjust the seasoning. A little extra salt, pepper, or fresh herbs can make a big difference.

Serving Suggestions

This Roasted Winter Vegetable Chowder is perfect on its own, but it pairs beautifully with a slice of crusty bread or a green salad. For an extra indulgent touch, try adding a sprinkle of shredded cheese on top or a dollop of sour cream.

Hearty Roasted Winter Vegetable Chowder : Perfect for Cold Days

Emma
Winter is the season for hearty, warming meals, and nothing hits the spot better than a bowl of Roasted Winter Vegetable Chowder. With a rich base of roasted root vegetables, tender potatoes, and fresh herbs, this chowder offers the perfect balance of flavors and textures to keep you cozy on chilly days. Whether you’re warming up after a brisk walk or enjoying a lazy afternoon indoors, this soup brings a deliciously comforting meal to your table.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Chinese
Calories 300 kcal

Equipment

  • Large roasting pan or baking sheet
  • Large Pot or Dutch Oven:
  • Sharp knife and cutting board
  • Measuring spoons and cups
  • Wooden Spoon or Spatula
  • Ladle

Ingredients
  

  • 1 large sweet potato peeled and diced
  • 2 carrots peeled and sliced
  • 2 parsnips peeled and sliced
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 2 medium Yukon gold potatoes diced
  • 1 teaspoon thyme dried or fresh
  • 1 teaspoon rosemary dried or fresh
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the sweet potato, carrots, parsnips, and onion with olive oil. Season with salt and pepper, and spread the vegetables out evenly. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
  • Cook the Potatoes: While the vegetables are roasting, place the diced Yukon gold potatoes in a large pot. Cover with water and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until the potatoes are fork-tender. Drain and set aside.
  • Sauté the Garlic: In the same pot, heat a little olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  • Combine the Vegetables and Broth: Once the roasted vegetables are ready, add them to the pot with the garlic. Pour in the vegetable broth, coconut milk (or heavy cream), and the cooked Yukon gold potatoes. Stir to combine.
  • Simmer and Blend: Add thyme, rosemary, salt, and pepper to the soup. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld. For a creamier consistency, use an immersion blender to blend some of the soup (or blend in batches in a regular blender), leaving some chunks for texture.
  • Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot. Pair with crusty bread for a complete meal.

Notes

Roast the Veggies for Maximum Flavor: Roasting the vegetables caramelizes their natural sugars, which enhances the overall flavor of the chowder.
Adjust Consistency to Your Liking: Use an immersion blender to control how creamy or chunky you want your chowder. You can blend it all or leave some pieces intact for added texture.
Season to Taste: Make sure to taste your soup before serving and adjust the seasoning. A little extra salt, pepper, or fresh herbs can make a big difference.
Keyword winter soup recipes