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 WINTER VEGETABLE AND SQUASH SOUP
Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)
Provided by shangobunni
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
- Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
- Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g
ROASTED WINTER VEGETABLE SOUP
Roasting the vegetables and simmering with Progresso™ vegetable broth is all you need to do to give this simple soup a deeply complex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
- In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
- Ladle into serving bowls, and garnish with additional cheese.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 7 g, TransFat 0 g
CREAMY ROASTED WINTER VEGETABLE SOUP OR CHOWDER
A great Sunday supper for a cold wintery day. We love this served with a crusty bread and some cheese on the side. Look past the long list of ingredients and enjoy a real treat!
Provided by Pam Stewart @gigi2six
Categories Chowders
Number Of Ingredients 20
Steps:
- 1. Put all vegetables in a large roasting pan and toss with olive oil, herbs and spices.
- Pour in 1 cup veg. broth and 1/2 cup wine
- Roast at 400 degrees stirring occasionally until vegetables are fork tender and slightly brown. (40 minutes to 1 hour)
- In a large dutch oven or soup pot heat 2 tbls butter. Add roasted vegetables making sure to get all of the good juices and scrapings from the bottom of the roasting pan. Next add the remainder of 1 qt of vegetable broth bring to a simmer, then puree with an immersion blender or in small batches in a blender. If it seems too thick thin down with more broth.
- Add one cup milk and one cup of defrosted corn and heat through. Season with salt and pepper to taste. At this point if you like hot sauce ( we use tabasco) add to taste. Sometimes I add a little curry powder at this point instead of tabasco. Either hot sauce or curry could be added to the bowls of those eating the soup.
ROASTED VEGETABLE FAGIOLI SOUP WITH WINTER PESTO
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 1h40m
Yield 4 main course servings or 8 first course servings
Number Of Ingredients 18
Steps:
- Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 minutes. Add the beans and vegetable broth. Season with salt and pepper and simmer until the beans are tender, about 1 hour.
- Meanwhile, combine all the pesto ingredients in a blender or use a mortar and pestle to make a paste and set aside.
- When the beans are tender, add the carrots, celery root and turnips and continue simmering until barely tender, about 10 minutes.
- Add the fusilli and simmer until pasta is tender, about 10 minutes.
- Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle into four large bowls.
- Swirl a spoonful of winter pesto into each bowl, sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 3 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams
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