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Roasted Winter Vegetable Soup

A hearty soup with a bread and poached egg bonus, Roasted Winter Vegetable Soup is a healthy, soul-filling soup that’s perfect for cold-weather cooking!

Roasted Winter Vegetable Bread Soup 1

I hope everyone’s New Year is off to a good start! Crossed-fingers that 2012 is really good, because — assuming the abrupt end to the Mayan calendar doesn’t mean what the doomsayers think it means — this year is extra long. It’s Leap Year, natch. (Which also means that there’s one extra day between me and my first paid holiday off from work. [Boo])

But I can use the extra day, truth be told. Because this year, I’m mounting a one-woman crusade to rid the world of the phrase, “I’m not a big fan of soup.”

Grrr, argh. Those words are like fingernails down a blackboard. I see this all over the interwebs: “I was going to try [insert name of magazine, famous chef, interesting blog]’s recipe, but I’m just not a big fan of soup.”  Gah! It’s just not possible to not like soup.

If you believe you’re not a fan of soup, then it simply means you haven’t found the right soup for you. I’m here to change that in 2012.

And, I’ll be doing a soup a week in 2012, following the seasons as best I can. Are you ready for some sooouuppp!

Roasted Winter Vegetable Bread Soup 2

So, first up this year is a soup that features my favorite winter vegetables: leeks, carrots (both of which are still thriving in my garden), parsnips, and sweet potatoes. All oven-roasted to bring out their inherent richness and sweet caramelization.

Add some super-healthy quinoa and kale, plus beautiful red lentils, top it with a nice slice of crusty bread and a poached egg, and you have a hearty, comforting roasted winter vegetable soup in a bowl.

Roasted Winter Vegetable Bread Soup 3

And please don’t say “But I…”! No budeyes this year, okay?  Soup. is. good.

Karen xo

Print Recipe
5 from 4 votes

Roasted Winter Vegetable Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: winter vegetable soup
Servings: 4
Calories: 272kcal
Author: Karen Gibson


  • 3 tablespoons olive oil , divided usage
  • 1 medium leek , white and light green parts only
  • 1 small sweet onion (such as Vidalia, Walla Walla, or Texas Sweet), peeled and quartered
  • 1 stalk celery , cut into large chunks
  • 2 medium carrots , cut into thick slices
  • 1 medium parsnip , cut into thick slices
  • 1 small sweet potato , scrubbed and cut into thick slices
  • 1/4 cup white wine
  • 2 tablespoons flour
  • 4 cups vegetable stock
  • 1 cup water
  • 1 cup red lentils
  • 1/3 cup red quinoa (or regular quinoa)
  • 3 springs fresh thyme , leaves only
  • 2 large leaves kale , thick stems removed, chopped
  • 1 small head cabbage , outer leaves discarded (if damagecored, sliced
  • 1 tablespoon flat-leaf parsley , coarsely chopped
  • 1 loaf crusty whole grain bread , 1/2" slices, toasted
  • 1/2 cup finely shredded parmesano reggiano
  • 4 eggs , poached or soft-boiled
  • Salt and freshly ground black pepper , to taste


  • Preheat oven to 425°F.
  • Toss the first six vegetables with 1 tablespoon olive oil and spread out on a lined baking sheet. Roast in the oven for about 30 minutes, or until the vegetables begin to brown slightly. Remove and set aside to cool slightly.
  • Warm remaining olive oil in a 4 to 5 quart stock pot or dutch oven over medium heat. When the vegetables are cool enough to handle, chop and transfer to the pot to reheat.
  • Stir in the white wine, and continue heating until most has cooked off. Coat the vegetables with the flour and stir well. Add the stock and water, and turn heat to medium-high. Bring to a light boil, then reduce heat back to medium.
  • Add the lentils, quinoa and thyme and cook for 10 minutes. Add the kale, cabbage and parsley and cook 10 minutes more. Taste for seasoning, and add salt and pepper as needed. Turn heat down to simmer until ready to serve.
  • Line 4 soup bowls with one slice of bread each. Cut the remaining slices into 4 smaller squares.
  • Ladle soup into the bowls. Place bread pieces over the surface of the soup in each of the bowls. Sprinkle cheese over the bread, and top each bowl with an egg. Serve immediately.


Calories: 272kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Recipe Rating

Nikki K

Tuesday 22nd of November 2016

Not a fan of soup? Whaaaat? If any of my friends ever said that, I'd unfriend them. Who needs that kind of negativity in their life? I hate being cold but soup is what carries me through winter. Granted, southern California winters are nothing to the "other coast" but I'll wear flip flops until my toes turn blue. I've been a longtime fan of your site...and of soup...thank you for all the beautiful pictures and great recipes. My favorite soup from you is Mulligatawny. YUM!

Autumn Vegetable Bread Soup | Treasure Your Being

Monday 21st of January 2013

[...] date this past weekend, the obvious menu choice: soup! We were inspired by Soup Addict’s Roasted Winter Vegetable Bread Soup recipe, but changed the recipe around a bit to include more of our favorite vegetables and use what [...]


Tuesday 4th of December 2012

Cooked this for the first time tonight. Love the flavor of this soup! It will definitely get placed on my regular meal plan menu.


Friday 6th of January 2012

Yum. I have leftover French bread that could definitely be jazzed up with this soup!

Tony P

Wednesday 4th of January 2012

The egg thing is common in both Korean and South American cuisine. I recall having Steak Corellanos, it was seared meat with two fried eggs on top. Delicious!

I could never eat fried eggs as a young adult. Now, they're not so bad as a dip.