Created on November 28th, 2025 at 10:44 am
A warm, nourishing bowl of comfort
Roasted root vegetable chowder is a heartwarming dish, perfect for chilly days when you crave something cozy and substantial. This chowder blends the earthiness of root vegetables—like carrots, potatoes, and parsnips—with creamy broth and aromatic herbs. As it simmers, a delightful warmth fills your kitchen, inviting you to enjoy the simple pleasures of good food. The golden and orange hues of the vegetables create a visually appealing bowl that corresponds to the rich flavors melded together. Each spoonful is smooth and creamy, offering a satisfying texture that’s both hearty and comforting.
This chowder is not just about taste; it’s also a celebration of wholesome ingredients. Roasting the vegetables intensifies their natural sweetness and adds a delightful depth of flavor. Paired with fragrant herbs and spices, this dish showcases the beauty of culinary simplicity. It fits seamlessly into busy routines, perfect for weeknight dinners or as a fulfilling lunch option that warms your soul.
Why This Recipe Works
What makes this roasted root vegetable chowder truly special is its effortless ability to deliver flavor and comfort without complicated techniques. The roasting process caramelizes the natural sugars in the vegetables, resulting in a sweet yet savory profile that compliments the creamy broth perfectly. As you blend the ingredients, the smooth consistency beckons a satisfying eat, while the aroma fills the air with notes of rosemary and thyme. This chowder is also incredibly versatile; you can easily adjust the vegetables based on what you have on hand or your personal preferences.
Additionally, leftovers from this chowder only improve in flavor the next day, making it an excellent candidate for meal prep. It reheats well and retains its delightful essence, providing a quick yet hearty lunch or dinner option. With its nourishing ingredients and ease of preparation, this dish is one that you will want to revisit time and again.
Time Breakdown
This recipe is quick and easy, ideal for busy days or weeknights. Most of the time is hands-off, allowing you to focus on other tasks while the chowder cooks.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients List
- 4 cups root vegetables (carrots, parsnips, potatoes, cubed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt & pepper, to taste
- Optional: fresh herbs for garnish
Kitchen Tools
This recipe requires minimal tools, making preparation effortless and stress-free. You likely already have everything you need in your kitchen.
- Large baking sheet
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
- Cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed root vegetables with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until they are tender and beginning to caramelize, stirring halfway through.
- While the vegetables roast, heat a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant.
- Once the vegetables are roasted, transfer them to the pot with the onions and garlic. Pour in the vegetable broth and add the dried thyme and rosemary. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat and let the chowder simmer for about 10 minutes. This will allow the flavors to meld beautifully.
- Using a blender or immersion blender, carefully blend the chowder until smooth, keeping some texture if you prefer. Return the pot to low heat and stir in the heavy cream, adjusting the seasoning with salt and pepper as needed.
- Serve the chowder warm, garnished with fresh herbs if desired. Enjoy the comforting aroma and hearty texture of this nourishing dish.
Pro Tips
- Adjust seasoning to your liking; a squeeze of lemon can brighten the flavors.
- For a smoky flavor, consider adding a bit of smoked paprika to the roasting vegetables.
- Use a mix of your favorite root vegetables; sweet potatoes or turnips work well too.
- This chowder freezes beautifully. Portion out leftovers into containers and thaw as needed.
A Heartwarming Choice for Your Table
Roasted root vegetable chowder is an uncomplicated yet satisfying dish that embodies the essence of comfort food. Its rich flavors and creamy texture make it an ideal candidate for any meal, whether enjoyed alone or accompanied by crusty bread. Plus, its versatility ensures it can adapt to your preferences or dietary needs seamlessly. This chowder proves that good food is often made from simple ingredients and a bit of care. Prepare to wrap your hands around a steaming bowl, savoring every spoonful as it nourishes both body and soul.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 300 kcal |
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrates | 38 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Roasted Root Vegetable Chowder
Ingredients
Root Vegetables
- 4 cups root vegetables (carrots, parsnips, potatoes, cubed)
Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt & pepper, to taste
Garnish
- fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cubed root vegetables with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, or until they are tender and beginning to caramelize, stirring halfway through.
- While the vegetables roast, heat a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant.
Cooking
- Once the vegetables are roasted, transfer them to the pot with the onions and garlic. Pour in the vegetable broth and add the dried thyme and rosemary. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat and let the chowder simmer for about 10 minutes.
- Using a blender or immersion blender, carefully blend the chowder until smooth, keeping some texture if you prefer. Return the pot to low heat and stir in the heavy cream, adjusting the seasoning with salt and pepper as needed.
- Serve the chowder warm, garnished with fresh herbs if desired.
Notes
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