Roasted Root Veggie Bisque Recipes

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ROASTED ROOT VEGETABLE BISQUE



Roasted Root Vegetable Bisque image

Blend simple roasted root vegetables with tomato paste and curry seasonings for a hearty bisque everyone will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 16

6 parsnips (1 lb), peeled, chopped
4 small turnips (1 lb), peeled, chopped
1 large (1 lb) celery root (celeriac), peeled, chopped
1 large (2 lb) butternut squash, peeled, seeded and chopped
1/4 cup olive oil
10 cups chicken broth
1/4 cup butter
2 large onions, chopped (2 cups)
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1 cup whipping cream
1/2 teaspoon salt
Croutons, if desired
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
  • Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
  • In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Fat 5, Fiber 8 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg

ROASTED VEGETABLE BISQUE



Roasted Vegetable Bisque image

This is one of my favorite dishes to eat; I love roasted vegetable flavors. This bisque provides so many different flavors. It is amazing that the tastes of the bisque constantly are changing in your mouth...from the time it hits your taste buds, to the time it melts in your mouth, to the time you swallow it. It is so "complex"...

Provided by Monica H

Categories     Soups

Time 2h10m

Number Of Ingredients 23

1 red bell pepper
1 green bell pepper
1 yellow onion, medium
1 portabella mushroom
2 tomato
handful of baby carrots
1 celery stalk
1 zucchini
1 small eggplant
1 beet
3 clove garlic
1 1/2 c half and half or heavy cream
5 c vegetable broth
1 c water
2 tsp sea salt
1 tsp pepper
1 tsp paprika
1/2 tsp rosemary
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp curry
2 handfuls of fresh parsley, chopped
pinch of ground saffron (optional)

Steps:

  • 1. Prepare your veggies for roasting: - Wash all veggies and dry them with paper towel. - Don't need to chop up the baby carrots. - Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
  • 2. Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
  • 3. Arrange veggies on pan in single layer. (I usually end up using two pans).
  • 4. After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
  • 5. Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
  • 6. When done roasting, move veggies from pan to a big pot. Pour in broth and water.
  • 7. Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
  • 8. Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
  • 9. Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
  • 10. Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
  • 11. Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
  • 12. Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)

ROASTED ROOT VEGETABLE BISQUE RECIPE - (4.5/5)



Roasted Root Vegetable Bisque Recipe - (4.5/5) image

Number Of Ingredients 16

6 parsnips (1 lb), peeled, chopped
4 small turnips (1 lb), peeled, chopped
1 large (1 lb) celery root (celeriac), peeled, chopped
1 large (2 lb) butternut squash, peeled, seeded and chopped
1/4 cup olive oil
10 cups chicken broth
1/4 cup butter
2 large onions, chopped (2 cups)
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1 cup whipping cream
1/2 teaspoon salt
Croutons, if desired
Chopped fresh parsley, if desired

Steps:

  • 1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer. 2 Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside. 3 In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

ROOT VEGGIE BISQUE



Root Veggie Bisque image

Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.

Provided by By Brooke Lark

Categories     Lunch

Time 40m

Yield 4

Number Of Ingredients 13

1 rutabaga
1 turnip
1 sweet potato
2 parsnips
1 yellow beet
2 cloves garlic
1 sage leaf
1 sprig thyme
1 1/2 cups vegetable broth
1/2 cup cream
Salt and pepper to taste
1/3 cup sour cream
1/4 cup bacon bits

Steps:

  • Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
  • Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
  • Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Nutrition Facts : ServingSize 1 Serving

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