There’s something magical about the way root vegetables transform in the oven—their natural sweetness intensifies, and they become irresistibly tender. We’re taking that roasted magic and swirling it into a velvety, thyme-infused chowder that’s pure comfort in a bowl. This isn’t just a soup; it’s a hearty, soul-warming meal that will have you looking forward to chilly evenings. Get ready to cozy up with your new favorite one-pan-to-pot wonder!
Ingredients
• 2 medium carrots, about 1 cup / 130g, peeled and cut into 1-inch pieces
• 1 medium sweet potato, about 1.5 cups / 350g, peeled and cut into 1-inch cubes
• 1 medium parsnip, about 1 cup / 130g, peeled and cut into 1-inch pieces
• 1⁄2 of a medium red onion, cut into thin wedges
• 3 cloves garlic, thinly sliced
• 1 tablespoon / 15 ml olive oil
• 1 teaspoon / 2g dried thyme, crushed and divided
• 1⁄8 teaspoon ground black pepper
• 3 cups / 720 ml fat-free milk
• 1 cup / 240 ml vegetable broth
• 1⁄4 cup / 30g all-purpose flour
Instructions
1. Roast the Vegetables: Preheat your oven to 425°F / 220°C. In a 13x9x2-inch baking pan, combine the carrots, sweet potato, parsnip, red onion, and garlic. Drizzle with olive oil, then sprinkle with half of the thyme and all of the pepper. Toss well to coat everything. Cover the pan with foil and bake for 20 minutes.
2. Caramelize and Tenderize: Remove the foil from the pan and give the vegetables a good stir. Return the pan to the oven and bake, uncovered, for an additional 15 to 20 minutes, or until the vegetables are perfectly tender and starting to caramelize at the edges.
3. Create the Chowder: While the vegetables finish roasting, whisk together the milk, vegetable broth, flour, and the remaining thyme in a large saucepan until completely smooth. Cook and stir over medium heat until the mixture thickens and becomes bubbly. Gently fold in the hot roasted vegetables, stir for one more minute to heat through, and serve immediately.
Nutritional Information
• (per serving)
• Calories: 191
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 4 mg
• Sodium: 354 mg
• Carbohydrates: 31 g
• Fiber: 3 g
• Protein: 8 g
Pro Tips
• For an even creamier, soup-like consistency, use an immersion blender to partially or fully blend the chowder after adding the vegetables.
• Swap the thyme with other woody herbs like rosemary or sage. If using fresh herbs, use three times the amount called for (1 tablespoon fresh for 1 teaspoon dried).
• To make this an even heartier meal, stir in a can of drained and rinsed cannellini beans or chickpeas along with the roasted vegetables in the final step.
• A pinch of nutmeg or a dash of cayenne pepper added to the creamy base will add a lovely warmth and depth of flavor.
FAQ
Q: Can I make this root vegetable chowder vegan
A: Yes, you can easily make this chowder vegan. Simply substitute the fat-free milk with your favorite unsweetened plant-based milk, such as oat milk for extra creaminess or almond milk for a lighter option. Ensure your vegetable broth is also certified vegan.
Q: How can I add more protein to this vegetarian chowder
A: To make this a more protein-rich meal, stir in one 15-ounce can of drained and rinsed cannellini beans or chickpeas when you add the roasted vegetables to the pot. You could also top the chowder with roasted pumpkin seeds for extra protein and crunch.
Q: Is this roasted vegetable chowder gluten-free
A: As written, this recipe is not gluten-free because it uses all-purpose flour as a thickener. To make it gluten-free, you can create a slurry with 2 tablespoons of cornstarch and a little cold water or broth, then whisk it into the saucepan to thicken the base instead of using flour.
Q: How should I store leftover vegetable chowder
A: Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The chowder may thicken upon cooling, so you can add a splash of milk or broth when reheating to reach your desired consistency.
