ROASTED VEGETABLE SOUP RECIPES

Name: Roasted Vegetable Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 to 4 servings
Ingredients: 3 to 4 cups chicken stock, preferably homemade; 1 quart Roasted Winter Vegetables, recipe follows; Kosher salt and freshly ground black pepper; For serving:; Brioche Croutons, recipe follows; Good olive oil; 1 pound carrots, peeled; 1 pound parsnips, peeled; 1 large sweet potato, peeled; 1 small butternut squash (about 2 pounds), peeled and seeded; 3 tablespoons good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 6 ounces brioche loaf or challah; 1 tablespoon good olive oil; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; Preheat the oven to 350 degrees F.

ROASTED VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Roasted Vegetable Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 to 4 servings

Number Of Ingredients 19

Ingredients

3 to 4 cups chicken stock, preferably homemade
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
For serving:
Brioche Croutons, recipe follows
Good olive oil
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 ounces brioche loaf or challah
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.

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 VEGETABLE SOUP RECIPE - BETTYCROCKER.COM

Roasted Vegetable Soup Recipe - BettyCrocker.com image

Looking forward to having some delicious dinner tonight? Then check out this creamy soup made using roasted vegetables!

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 3

Number Of Ingredients 12

Ingredients

2 tablespoons olive or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 sweet onion, halved lengthwise, sliced
1 medium red bell pepper, coarsely chopped
1 (8-oz.) pkg. fresh whole mushrooms
3 garlic cloves, minced
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

Heat oven to 475°F. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside.
In large resealable food storage plastic bag or bowl, combine zucchini, onion, bell pepper, mushrooms and garlic. Add oil mixture to bag; seal bag and mix well to coat vegetables. Remove vegetables from bag; place in single layer in ungreased 15x10x1-inch baking pan.
Bake at 475°F. for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.
In large saucepan, combine roasted vegetables, broth, cream and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated.

Nutrition Facts : Calories 390 , CarbohydrateContent 14 g, CholesterolContent 80 mg, FatContent 7 , FiberContent 3 g, ProteinContent 8 g, SaturatedFatContent 15 g, ServingSize 1 1/2 Cups, SodiumContent 820 mg, SugarContent 7 g

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