READY IN 2¼ hrs

Roasted Winter Vegetable Soup

Read Reviews (19)

"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

Directions

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.
Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
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.
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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 2 hrs 15 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

Feb 04, 2008

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!

—Cardamum

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Most Helpful Critical Review

Feb 08, 2010

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.

—shelly C.

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22 Ratings

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Feb 25, 2007

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.

—RoseRover

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Oct 21, 2007

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!

—Randy Bo Bandy

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Jan 12, 2007

I made this soup last night It was terrific. It was very filling. I served it with garlic bread a perfect meal.

—SLAVILES

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Jan 01, 2009

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.

—Becky

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Dec 08, 2008

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!

—pamberbear

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Oct 05, 2007

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.

—JEWORLEY

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Nutrition

Calories
252 kcal
13%

Carbohydrates
48.6 g
16%

Cholesterol
< 1 mg
< 1%

Fat
6 g
9%

Fiber
10.7 g
43%

Protein
5.5 g
11%

Sodium
1000 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Winter Vegetable Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 252
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
** Saturated Fat 1g 5 %
Cholesterol < 1mg < 1 %
** Sodium 1000mg 40 %
** Potassium 1398mg 39 %
Total Carbohydrates 48.6g 16 %
Dietary Fiber 10.7g 43 %
Protein 5.5g 11 %
** Sugars 15.4g
** Vitamin A 266 %
** Vitamin C 139 %
** Calcium 21 %
** Iron 25 %
** Thiamin 36 %
** Niacin 35 %
** Vitamin B6 34 %
** Magnesium 38 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.