Follow these steps for perfect results
carrots
cut into 1 1/2-inch pieces
potatoes
peeled and quartered
parsnips
cut into 1 1/2-inch pieces
onions
cut into eighths
garlic
unpeeled
olive oil
salt
pepper
chicken broth
dried thyme
crumbled
milk
parsley
fresh chopped
fresh herb sprigs
for garnish
Preheat oven to 500°F (260°C).
Place carrots, potatoes, parsnips, onions, and garlic in a medium roasting pan.
Drizzle with olive oil, sprinkle with salt and pepper.
Toss to coat vegetables evenly.
Arrange vegetables in a single layer.
Place pan in oven and immediately lower oven temperature to 350°F (175°C).
Roast vegetables, uncovered, for about 1 hour and 40 minutes, stirring several times, until tender and lightly browned.
Remove from oven and let cool slightly.
Remove garlic cloves and squeeze the roasted garlic pulp into a large pot.
Add the roasted vegetables to the pot.
Pour in the chicken broth and thyme.
Simmer for 15 minutes to allow flavors to meld.
Puree the soup using an immersion blender or transfer to a regular blender in batches.
Return the pureed soup to the pot.
Stir in the milk and heat gently, do not boil.
Season with salt and pepper to taste.
Garnish with fresh chopped parsley and fresh herb sprigs (optional) before serving.
Expert advice for the best results
Roast extra vegetables to have on hand for other meals.
Add a pinch of red pepper flakes for a touch of heat.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Garnish with a swirl of cream and fresh herbs.
Serve with crusty bread or a grilled cheese sandwich.
Serve with a dollop of sour cream or Greek yogurt.
Pairs well with the creamy texture and roasted vegetables.
Discover the story behind this recipe
Comfort food, often eaten during colder months.
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