Roasted Winter Vegetable Soup Recipe
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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."

Rating: This weblink has been rated 12 times with an average star rating of 4.5 Read Reviews (11)

Rate/Review | 833 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
2 Hrs 15 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 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 (optional)

Directions

  1. 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.
  2. Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Footnotes

FOOTNOTE

  • You could also serve this pale orange soup garnished with finely chopped sauteed cooking greens.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 253 | Total Fat: 6g | Cholesterol: < 1mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by Cardamum 
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by RoseRover 
Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2007 by SLAVILES 
I made this soup last night It was terrific. It was very filling. I served it with garlic... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2009 by Becky 
This was good, but to save the time and effort of peeling and cutting up the rutabegas, I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2007 by Randy Bo Bandy 
It came together really nicely; the creaminess of the soup was very rich without needing to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2007 by JEWORLEY 
This soup was very tasty. I roasted the vegetables several days in advance and kept in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2008 by pamberbear 
I was a little hesitant about making this at first since I am honestly not much of a vegetable... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by AZFiregirl 
This was incredibly delicious. Instead of making the rosemary oil, I just tossed two big... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by JENNYLYN1 
Very good-I used carrots, parsnips, rutabagas, potatoes, onions and garlic. The smell of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2009 by Meghan 
Truly incredible. My vegetable-wary fiance had 3 helpings. MORE

 
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