ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
EASY HEALTHY ROASTED VEGETABLE SOUP
Steps:
- Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
- Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
- Drizzle the olive oil over top and sprinkle with salt and pepper.
- Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
- Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
- Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
- Simmer for about 10-15 minutes and then turn off the heat.
- Add the coconut milk (or half and half) and puree until smooth.
- Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.
Nutrition Facts : ServingSize 1 serving, Calories 221 kcal, Carbohydrate 24 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 269 mg, Fiber 6 g, Sugar 12 g
RUSTIC FALL VEGETABLE SOUP
Provided by Kelsey Nixon
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
- Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
- Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
Nutrition Facts : Calories 272 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 483 milligrams, Protein 12 grams, Sugar 7 grams
ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
ROASTED FALL VEGETABLE SOUP
This is an easy, hearty soup for the cooler fall weather.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 4
Steps:
- Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.
- Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
ROASTED FALL VEGETABLE SOUP
Wonderfully easy, filling and tasty soup! Adapted slightly from the original Martha Stewart online recipe.
Provided by kayw13
Categories Yam/Sweet Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
- roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
- take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
- add additional salt and pepper and cayenne pepper to taste.
Nutrition Facts : Calories 176.4, Fat 2.6, SaturatedFat 0.4, Sodium 39.9, Carbohydrate 37.9, Fiber 6.2, Sugar 5.4, Protein 2.7
More about "roasted fall vegetable soup recipes"
ROASTED FALL VEGETABLE SOUP • SALT & LAVENDER
From saltandlavender.com
5/5 (4)Category SoupCuisine AmericanTotal Time 1 hr 20 mins
RECIPE: ROASTED FALL VEGETABLE SOUP
From thekitchn.com
Estimated Reading Time 3 mins
CREAMY ROASTED ROOT VEGETABLE SOUP - AROUND MY …
From aroundmyfamilytable.com
KALE AND ROASTED VEGETABLE SOUP RECIPE
From simplyrecipes.com
ROASTED VEGETABLE SOUP
From kitchensanctuary.com
ROASTED FALL VEGETABLE SOUP — NOURISH WITH RENATA
From nourishwithrenata.com
ROASTED VEGETABLE SOUP - JOYFOODSUNSHINE
From joyfoodsunshine.com
EASY ROASTED FALL VEGETABLES WITH ROSEMARY - TASTE AND SEE
From tasteandsee.com
ROASTED VEGETABLE FALL HARVEST SOUP - MY HOME AND TRAVELS
From myhomeandtravels.com
HEALTHY ROASTED VEGETABLE SOUP RECIPE - DEBRA KLEIN
From debraklein.com
FALL VEGETABLE QUINOA SOUP RECIPE
From twopeasandtheirpod.com
25+ VEGETABLE SOUP RECIPES TO MAKE THIS FALL
From eatingwell.com
HOW TO TURN ALMOST ANY FALL VEGETABLE INTO A SOUP
From allrecipes.com
ROASTED FALL VEGETABLE SOUP RECIPE
From diyjoy.com
ROASTED FALL VEGETABLE SOUP | IGA RECIPES
From iga.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love