Roasted Vegetable Soup With Gruyere Recipes

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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 VEGETABLE SOUP



Roasted Vegetable Soup image

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

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 3

Number Of Ingredients 12

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, Carbohydrate 14 g, Cholesterol 80 mg, Fat 7, Fiber 3 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 1/2 Cups, Sodium 820 mg, Sugar 7 g

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 VEGETABLE SOUP



Roasted Vegetable Soup image

This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 18

1 medium eggplant, cut into 3/4-inch pieces
2 medium zucchini, cut into 3/4-inch pieces
2 large sweet red peppers, cut into 3/4-inch pieces
1/2 pound fresh mushrooms, quartered
1 large sweet potato, peeled and cut into 3/4-inch pieces
1 large potato, peeled and cut into 3/4-inch pieces
1 medium leek (white part only), sliced
6 garlic cloves, minced
4 cans (14-1/2 ounces each) vegetable or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 to 3 teaspoons red wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

Nutrition Facts :

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 19

1/2 recipe Roasted Winter Vegetables, recipe follows
1 tablespoon extra-virgin olive oil
4 cups unsalted vegetable stock
1 small head escarole, root-end removed, washed and cut into 1-inch strips
One 15-ounce can navy beans, drained and rinsed
1 leftover Parmesan rind or 1/2 cup grated Parmesan
Kosher salt
2 teaspoons fresh thyme leaves
2 teaspoons lemon zest (from about 1 1/2 lemons)
5 medium carrots, cut on the bias into 2-inch lengths
4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths
3 medium golden beets, peeled and cut into 1/2-inch wedges
1 bunch radishes, trimmed
4 sprigs thyme
1 clove garlic, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest

Steps:

  • Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
  • Right before serving, stir in the thyme and lemon zest.
  • Preheat the oven to 425 degrees F.
  • In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
  • Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.

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