Roasted Vegetable Chowder - Vegan + Gluten-Free

Gluten free vegan roasted vegetable chowder recipe
Craving a bowl of comfort? Have I got a soup recipe for you.

Frost was not on the pumpkin this morning. Not my pumpkin, anyway. Mine's long gone. Turned into a pie. Well, that and it was 80 degrees yesterday. Skateboarders careening by my apartment (at impressive speeds for a Fat Tuesday) wore nothing but Aloha shorts. Welcome to Santa Monica in February.

But what was on my pumpkin- if I still had one?

Pollen, dude. The trees are blooming, doing their sexy spring thang. Bursting. Co-mingling. Giving the bees something to buzz about. And I'm all about having a good time. I believe in love. And bees. But tree pollen, I have to ask you. Why so hostile?

Can't we all just get along?

I am thick and stupid from your assault. Not to mention, dripping from frontal orifices (not the most attractive trait sported by a woman of a certain age, I assure you- though how would you even know? You're a microgametophyte, for goddess sake).

So while your intrepid gluten-free goddess is suffering the slings and arrows from various coniferous and deciduous assaults, forgive me for posting a recipe reprise today. I am too itchy and spike-ridden to bake something new. I need comfort. I am making soup. Roasted vegetable chowder, to be exact. And besides. This one's a keeper from the archives you may have missed.

A rich and flavorful chowder made with roasted vegetables.

Roasted Vegetable Soup Recipe
Vegan and gluten-free roasted vegetable chowder.

Roasted Vegetable Chowder Recipe

This chowder is adapted from a favorite soup recipe in my second cookbook. I've changed a vegetable or two and added wine. It's versatile. And flexible. My kind of recipe.


1 sweet onion, diced
5 cloves of garlic, peeled
2 medium gold potatoes, scrubbed, diced
1 large sweet potato, peeled, diced
2 large carrots, scrubbed, chopped
2 parsnips, peeled, chopped
2 cups chopped cauliflower pieces
5-6 plum tomatoes, halved, seeded
2 tablespoons extra virgin olive oil
1 teaspoon fennel seeds
2 teaspoons dried thyme
Sea salt and fresh ground pepper, to taste
1 quart of organic vegetable broth
1 cup coconut milk


Preheat oven to 375ºF.

Combine the onion, garlic cloves, gold and sweet potatoes, carrots, parsnips, cauliflower and tomatoes in a roasting pan and toss with the olive oil, fennel and thyme. Season with sea salt and fresh pepper, to taste.

Add about a cup of the broth and roast the vegetables for about 45 to 50 minutes, until they are tender. Stir at least once during roasting.

When the veggies are roasted, pour the rest of the broth into a soup pot and bring to a high simmer.

Add the roasted vegetables (including any liquid and all the bits and pieces from the pan). Cover the soup pot and simmer gently for about 10 to 15 minutes.

Using an immersion blender puree the soup (don't have an immersion blender? Find one here).

Add the coconut milk, stir and taste for seasoning adjustments, and warm through gently. Add more liquid if your soup is thicker than you prefer; if it is too thin, cook a little longer to reduce the liquid.

Serve with my Skillet Cornbread, or crispy Brown Rice Tortilla Chips or gluten-free Pumpkin Corn Muffins.

Serves 4 as dinner, 6 as an appetizer.

Recipe Source:

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For more comfort in a bowl, browse these recipes from food bloggers:

Hot and Sour Soup at The Perfect Pantry
Tuscan Vegetable Soup at Recipe Girl
Elise's fabulous Corn Chowder at Simply recipes
Spicy Red Lentil and Tomato Soup from Andrea's Recipes


  1. This looks heavenly!

  2. That's so weird, I have actively been searching for a roasted veggie soup this week but haven't found one that looked quite right until just now. I was thinking of adding a handful of red lentils as well. Thanks!

  3. Wow - that sounds delicious!

  4. Is there an alternate milk that you could suggest so that I can avoid the high fat content of the coconut milk? I am not familiar with hemp milk. Thanks!

  5. WOW! I can't wait to try this. Thanks!

  6. This looks so good! I have a question, you mention you added white wine to the recipe. If I don't want to make it with wine do I just leave it out or should I adjust the proportions?

  7. Alanna13:59

    Hi, I love you Karina. I have been on your site since a girlfriend of mine came into work last spring with some almond butter chocolate chip bars from your website. They were lovely! (maybe they were peanut butter, but at any rate, I made them for my family with almond butter). Since then I have stolen an array of soups and muffins, including roasted corn chowder, and vegetable chowder. Every time I have an extra ingredient and make sure to stop by your site for ideas! Thank you so much. HMM, I wonder if you have a recipe for tomato soup. We'll find out!

  8. What a gorgeous photo and a very entertaining read! I hope the conifers get over their hostility.

  9. Dianne, I imagine any milk or milk alternative you prefer will work. Add it in at the end, a little at a time; and taste test as you do. Usually if a thinner rice or soy milk is used you'll need less. Warm gently.

    Sarah- If you don't want to use wine, just leave it out.

    Alanna- Check for my roasted tomato soup recipe- it's delicious.

    Thanks, everyone! xox


  10. I made this tonight. It's so warm and veggie yummy.
    I couldn't find parsnips though - too bad.
    I have feeling this chowder will be one of my go to favorites!

  11. Anonymous00:04


    Your site has been an incredible blessing since finding out that both my young children are allergic to wheat and dairy. My four-year-old relished every drop of roasted veggie chowder, dipping rice tortilla chips into its wonderfully creamy goodness. Also, the pumpkin pie and praline with coconut pecan crust for Thanksgiving was divine. We're a very tough crowd, and we are most grateful to you! What a relief to have something truly delicious to serve them when my grandmother broke out all of her homemade pies. Looking forward to your creations for Christmas as well!



  12. Thanks so much- we love this chowder, too. I appreciate all your kind words. xox Karina

  13. Hillary10:38

    Hi Karina! I found your blog a few weeks ago after I went gluten-free and vegan (I've been sugar free for 7 months). I want to thank you, your recipes have helped me so much. I'm just 19 and have never really learned how to cook, but I feel more and more confident after each meal I make. I'd love to try this recipe, but I don't have an immersion blender. Would a food processor work? I'd still like some texture, but blended.

    Thanks again!


  14. Hillary, Yes, a food processor- or even a blender- will work to puree the soup. Just be careful with the hot liquid- it expands when you process it; make sure lid is closed tight.