Roasted Root Vegetable Chowder: Cozy, Creamy & Full of Flavor

There’s something magical about roasting vegetables — the way they caramelize, turn golden, and fill the kitchen with that warm, earthy aroma. This Roasted Root Vegetable Chowder is all that goodness in a bowl. It’s creamy, hearty, and full of roasted carrots, potatoes, parsnips, and sweet potatoes — everything that makes comfort food feel wholesome and homemade.

The first time I made this chowder, it was one of those chilly fall nights when the house felt extra quiet, and I wanted something cozy but different from my usual soups. I roasted a tray of root veggies, tossed them into a pot with broth, cream, and herbs, and ended up with the creamiest, most comforting soup I’d ever made. My family didn’t just eat it — they devoured it.

Now, this Roasted Root Vegetable Chowder sits right next to my Crockpot Chicken Corn Chowder and Chicken Mushroom Soup as one of our go-to cold weather favorites.

Roasted Root Vegetable Chowder

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This creamy, cozy chowder is packed with roasted carrots, parsnips, potatoes, and sweet potatoes. The roasting process brings out natural sweetness and caramelization, creating a rich, hearty soup perfect for chilly nights.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American, American Comfort

Calories: 260

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 small sweet potatoes, peeled and cubed
• 1 russet potato, peeled and cubed
• 1 small onion, quartered
• 2 tbsp olive oil
• to taste salt and black pepper
• 2 tbsp butter
• 2 cloves garlic, minced
• 3 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or half-and-half)
• 0.5 tsp dried thyme
• 0.25 tsp smoked paprika
• to taste salt and pepper
• optional crumbled bacon, shredded cheese, chopped parsley or chives for garnish

Equipment

• baking sheet
• large soup pot
• immersion blender
• measuring cups and spoons
• knife and cutting board

Method

 

1. Preheat oven to 425°F. Toss carrots, parsnips, sweet potatoes, russet potato, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden, stirring halfway.
2. In a large pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
3. Add roasted vegetables to the pot along with broth, thyme, and smoked paprika. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to blend the soup until mostly smooth, leaving some chunks for texture. Stir in the cream and season with salt and pepper to taste.
5. Ladle into bowls and garnish with bacon, herbs, or cheese if desired. Serve warm with crusty bread.

Nutrition

Calories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 480mgPotassium: 670mgFiber: 5gSugar: 8gVitamin A: 16500IUVitamin C: 24mgCalcium: 90mgIron: 1.5mg

Notes

Roast veggies ahead for quick assembly. If freezing, add cream after reheating for best texture. Blend to your desired consistency — partial blending keeps it creamy but rustic.

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Why You’ll Love Roasted Root Vegetable Chowder

This chowder is cozy, creamy, and packed with layers of flavor thanks to roasting — it brings out the natural sweetness of root vegetables and adds a subtle smoky note. It’s filling but light enough to enjoy as a weeknight dinner, especially when served with a slice of crusty No-Knead Dutch Oven Bread.

If you love comforting, veggie-forward meals like my Snow Day Soup or Cajun Potato Soup, this chowder will fit right into your rotation.

Ingredients You’ll Need

For the Roasted Vegetables:

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 small sweet potatoes, peeled and cubed
• 1 russet potato, peeled and cubed
• 1 small onion, quartered
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Chowder:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or half-and-half)
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• Salt and pepper to taste

Optional Add-ins:

• Crumbled bacon
• Chopped parsley or chives
• A handful of shredded cheese

If you love how roasting transforms simple ingredients, you’ll adore this recipe just like my Creamy Parmesan Pasta Soup — both dishes prove that comfort food doesn’t have to be complicated.

How to Make Roasted Root Vegetable Chowder

Step 1: Roast the Vegetables
Preheat the oven to 425°F. Toss carrots, parsnips, sweet potatoes, russet potato, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and golden.

Step 2: Start the Chowder Base
In a large pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

Step 3: Combine & Simmer
Add the roasted vegetables to the pot along with broth, thyme, and smoked paprika. Bring to a simmer and cook for 10 minutes.

Step 4: Blend for Creaminess
Using an immersion blender, blend until mostly smooth, leaving some chunks for texture. Stir in heavy cream and adjust seasoning with salt and pepper.

Step 5: Serve & Garnish
Ladle into bowls and top with fresh herbs, bacon bits, or shredded cheese. Serve warm with Christmas Bread Recipe or a side salad.

If you’re a fan of cozy soups with deep, layered flavors, this one feels like the earthy cousin of my Chicken Corn Chowder.

Tips for Perfect Roasted Root Vegetable Chowder

• Cut evenly: Same-sized cubes roast evenly for perfect texture.
• Don’t skip roasting: It’s what gives the soup its caramelized flavor.
• Add broth gradually: For your preferred consistency.
• Blend partially: Keeps it creamy but hearty.

These small steps make a big difference, just like they do in my Pioneer Woman Loaded Potato Soup — smooth yet full of substance.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This chowder freezes beautifully — just skip adding the cream until after reheating.
Reheating: Warm gently over medium-low heat, stirring often. Add a splash of broth or cream if it thickens too much.

If you love make-ahead soups that taste even better the next day, try my Beef Lombardi Casserole — it has that same “next-day magic” flavor.

Flavor Variations

1. Vegan Option: Use coconut milk instead of cream.
2. Cheesy Twist: Stir in sharp cheddar or Gruyère.
3. Smoky Bacon Version: Add crumbled bacon for a savory kick.
4. Spiced Autumn Version: Add a pinch of nutmeg or curry powder for depth.

If you enjoy cozy, flexible recipes, this one’s a cousin to my Marry Me Chicken Soup — adaptable, creamy, and full of heart.

Frequently Asked Questions

1. Can I roast the vegetables ahead of time?
Yes! Roast them a day in advance and store in the fridge — just reheat before adding to the soup.

2. Can I make this chowder vegan?
Absolutely. Swap the cream for coconut milk and the butter for olive oil.

3. How do I make the chowder thicker?
Blend more of the soup or stir in a tablespoon of cornstarch mixed with water.

4. What root vegetables can I use?
Carrots, parsnips, potatoes, sweet potatoes, and even turnips work beautifully.

The Final Bite

This Roasted Root Vegetable Chowder is the kind of soup that feels like a hug — creamy, cozy, and full of deep roasted flavor. It’s simple, wholesome, and endlessly satisfying, whether you’re serving it for family dinner or curling up with a bowl on a chilly day.

Serve it with crusty bread or my Garlic Herb Dinner Rolls, and you’ll have a comforting, earthy meal that tastes as beautiful as it looks.