Roasted Fall Vegetable Soup Recipes

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EASY HEALTHY ROASTED VEGETABLE SOUP



Easy Healthy Roasted Vegetable Soup image

This Easy Healthy Roasted Vegetable Soup is a simple healthy soup recipe that's packed with freshly roasted seasonal vegetables! It's quick and easy to make!

Provided by Chrissie (thebusybaker.ca)

Categories     Appetizer     Dinner     Side Dish     Soup

Time 1h15m

Number Of Ingredients 13

1 eggplant, cut in half and remove stem
1/2 head cauliflower, cut into large florets
2 onions, quartered
2 red bell peppers, halved
4 cloves garlic, peeled
3 large tomatoes, quartered
1 medium zucchini, cut into large chunks
5 large carrots, peeled and roughly chopped
2 tablespoons olive oil
salt and pepper, to taste
5 cups chicken or vegetable stock
1 cup full fat coconut milk (or half and half, if you prefer)
your favourite dairy-free or dairy yogurt and fresh herbs for serving

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

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 VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Ina Garten

Time 13h15m

Yield 3 to 4 servings

Number Of Ingredients 22

3 to 4 cups chicken stock, preferably homemade, recipe follows
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in 1/2, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
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

Steps:

  • In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. 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.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
  • 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.

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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