Roasted Fall Vegetable Soup Recipes

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ROASTED AUTUMN VEGETABLE SOUP



Roasted Autumn Vegetable Soup image

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

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

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.

ROASTED FALL VEGETABLE SOUP



Roasted Fall Vegetable Soup image

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

Roasted Fall Vegetables
1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
Coarse salt and ground pepper
Bread or crackers, for serving (optional)

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



Roasted Vegetable Soup image

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 3h35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large zucchini, halved and sliced into 1/4-inch half-moons
1 large yellow squash, halved and sliced into 1/4-inch half-moons
1 large yellow onion, halved and sliced thin
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/4 cup olive oil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 cloves garlic, minced
4 cups chicken stock
One 14.5-ounce can stewed tomatoes
1 cup heavy cream
1 bay leaf
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

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 WINTER VEGETABLE SOUP



Roasted Winter Vegetable Soup image

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

2 sprigs fresh rosemary, chopped
1 pinch kosher salt
2 tablespoons extra virgin olive oil
cooking spray
1 small butternut squash - peeled, seeded, and cut into large chunks
3 rutabagas, peeled and cubed
4 parsnips, peeled and thickly sliced
4 new potatoes, peeled and halved
10 cups chicken stock
salt to taste
freshly ground black pepper to taste
2 teaspoons aged balsamic vinegar
2 teaspoons white truffle oil

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



Roasted Fall Vegetable Soup image

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

1 lb butternut squash (diced into 1.5-inch cubes)
1 lb yam (diced into 1.5-inch cubes)
1/2 lb red onion (also diced into 1.5-inch cubes)
1/2 lb carrot (diced into 3/4-inch cubes)
3 garlic cloves (minced or peeled and smashed)
1 tablespoon olive oil
1 teaspoon cayenne pepper
4 cups water (more or less for desired consistency)
salt & pepper

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

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