"This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer." — Always Cooking Up Something
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fresh rosemary, chopped
extra virgin olive oil
butternut squash - peeled, seeded, and cut into large chunks
rutabagas, peeled and cubed
parsnips, peeled and thickly sliced
new potatoes, peeled and halved
salt to taste
freshly ground black pepper to taste
aged balsamic vinegar
white truffle oil
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn't try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!
After making this, I was disappointed. It was a bit less thick and more bitter/ less balanced than I had anticipated. I went back to the store and picked up a medium sweet potato and 1 lb of carrots, roasted those and pureed them into the soup. Add a star! Much more to my liking, more balanced flavors, thicker. I will make it again, but with the modifications.
Delicious. A great way to use winter root vegetables. The balsamic vinegar adds a nice zing and contrasts well with the richness and smoothness of the roasted vegetables. Try throwing in cloves of garlic (in skin) to the roasting vegetables, as well as an onion. Add or substitute a few carrots or maybe some celeriac.
It came together really nicely; the creaminess of the soup was very rich without needing to add dairy. I used a daikon radish to substitute for parsnips, and it worked well. Try leaving the skins on the red potatoes for added color (tiny red flecks) and nutrition!
I made this soup last night It was terrific. It was very filling. I served it with garlic bread a perfect meal.
This was good, but to save the time and effort of peeling and cutting up the rutabegas, I used 4 turnips instead. I also sprinkled ground ginger over the vegetables while they were roasting, and added and extra sprig of rosemary as everything simmered together, and removed it before blending. I also skipped making the rosemary oil, and instead finely chopped the rosemary before mixing it with the vegetables.
I was a little hesitant about making this at first since I am honestly not much of a vegetable person, but I really wanted to try out my white truffle oil and this was the first recipe I found. This soup was absolutely amazing. My husband and I loved it. We made it exactly as written with no substitutions and thought it was great. It will be a staple in our house this winter!
This soup was very tasty. I roasted the vegetables several days in advance and kept in the fridge. Tonight I simply made 10 cups of chicken soup base with bouillon cubes then added the vegetables and pureed. We added 1/2 pint heavy cream before serving and skipped the balsamic vinegar and oil. Would definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Winter Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
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