Fall and winter dinners just got a lot cozier.

At this time of year, as temps are dropping and jackets are getting thicker, we can't get enough of roasted fall veggies. But some nights, you just crave a warm, creamy bowl of soup.

So why not have both? Roasted vegetable soup made from squash, potatoes, peppers, or whatever other vegetables you're craving makes for a deliciously savory cold-weather dinner. Once you master the basic technique, you can make soup out of virtually any fall vegetable you have on hand.

How to Make Soup from Nearly Any Fall Vegetable

To master the art of the roasted vegetable soup at home, you just need 3 things:

  • The veggies you want to roast
  • Broth or stock
  • Any special mix-ins you want to include, such as spices, pesto, cream, cheese, etc.

We use the step-by-step guide in this recipe for Roasted Vegetables for the soup-making steps below. This original recipe features butternut squash, sweet potato, Yukon Gold potato, red bell pepper, red onion, and herbs, but you can use any vegetables you love or have on hand.

Just remember: Quick-cooking vegetables should be cut into larger pieces or added to the roasting pan at the end. Harder, denser vegetables can be cut into smaller pieces to speed up roasting.

Step-by-Step for Roasted Vegetable Soups

1. Toss the vegetables of your choice with olive oil or butter, and spread out in a single layer on a roasting pan. Sprinkle with salt, pepper, garlic, and a combination of fresh and dried herbs. Roast in a preheated oven (about 425°F, 220 degrees C) for 20 to 30 minutes, until vegetables are cooked through and golden brown.

2. Blend the hot roasted vegetables with vegetable or chicken stock. You can do this in batches in your blender (be sure you don't over-fill!) or in a large pot with an immersion blender.

3. After blending, return the soup to a large pot on the stovetop. Add milk or cream to thicken. Bring to a simmer, and cook 5 to 7 minutes before serving. At this point, go ahead and add in your flavorful mix-ins.

Once the soup is in the Dutch oven or stockpot for heating, you get to have a little fun. Stir in pesto or hummus for a Mediterranean twist. Garnish with fresh sage, rosemary, or parsley, freshly cracked black pepper, toasted pepitas, a dollop of Greek yogurt — the possibilities really are endlessly customizable.

What's more, these types of soup freeze wonderfully. Simply pour leftovers into freezer-safe plastic bags or a freezer-safe container, and thaw in the fridge or in hot water before heating and serving. Get more tips on how to freeze soup.

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