Roasted Vegetable Soup
Steaming hot and wonderfully wholesome, this chunky roasted vegetable soup recipe is comfort in a bowl.
Ingredients
Method
1) In a large saucepan, heat one litre of chicken stock.
2) Coarsely puree the roasted winter vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender).
3) 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.
4) Serve with brioche croutons and a drizzle of good olive oil.
For the roasted winter vegetables:
1) Preheat the oven to 210°C/ gas mark 7.
2) Cut the carrots, parsnips, sweet potato, and butternut squash in 2-3cm cubes. All the vegetables will shrink while baking, so don't cut them too small.
3) Place all the cut vegetables in a single layer on two 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.
4) Sprinkle with parsley, season to taste, and serve hot.
Yield: 8 servings
For the brioche croutons:
1) Preheat the oven to 180°C / gas mark 4.
2) Slice the bread about 2cm thick. Cut off the crusts and then cut the slices in 3/4-inch dice.
3) Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
Makes 3 to 4 handfuls.
Our oven-roasted veggie soup transforms humble roots into the star of the show!
This roasted vegetable soup recipe brings the best of the season straight to your spoon. Carrots, parsnips, sweet potato, and butternut squash are roasted until tender and caramelised with crispy edges and a deep, sweet flavour. The result? A bowl that’s equal parts hearty and healthy.
Once they're roasted, the vegetables are simmered with rich chicken stock for a delicious, flavour-packed broth. A drizzle of olive oil, and some chopped fresh parsley brightens everything with a pop of freshness. Salt and freshly ground black pepper is the perfect finishing touch for this scrumptiously simple, satisfying oven-roasted veggie soup.
While perfect on its own, if you want to take this roasted vegetable broth recipe to the next-level then crispy brioche croutons is the way to go. Feeling creative? Try roasting a handful of cherry tomatoes or garlic cloves with the veg, or add a spoonful of pesto as a finishing touch. Whether it’s a light lunch with friends or a cosy supper by the fire , this chunky roasted vegetable soup recipe proves that rustic really can be refined.
Once you’ve added this oven-roasted veggie soup to your repertoire, why not try your hand at other nourishing soups which showcase seasonal produce, including a roasted red pepper soup with toasted cumin, a sensational slow-cooker Mediterranean lentil soup, or a classic leek and potato soup that never goes out of style!
