Winter's Embrace Root Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A creamy, herb-infused soup with roasted root vegetables that warms you from the inside out on chilly evenings. This comfort food-inspired soups ready in about 45 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 medium, peeled and diced potato
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 8 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 diced potato, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer and cook for 20 minutes until vegetables are tender.
3. Step 3: Remove bay leaf, blend soup until smooth using an immersion blender, then return to low heat. Stir in 1 cup milk and 1/2 cup heavy cream, and cook for 5 minutes until heated through. Season with salt and black pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.