Roasted Vegetable Soup. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! You can roast vegetables with the intention of making this soup or you can use whatever roast vegetables you have leftover to make this soup a part of your next-day meal plan. This roasted root vegetable soup is perfect for the winter!
The aroma of the roasted vegetables will evoke memories of old-fashioned, home-style meals.
Roasting the vegetables caramelizes them with sweet savoriness, and makes the soup extra special!
This Roasted Vegetable soup is just what you need on those cold days and nights.
You can have Roasted Vegetable Soup using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Roasted Vegetable Soup
- You need 1 pound of tiny baby carrots.
- You need 4 cups of chopped celery or sub with fennel.
- You need 2 cups of whole kernel corn.
- Prepare 1 of large turnip root.
- You need 2 of medium sized Yukon gold potatoes.
- Prepare 1 pound of Enokitake or Enoki mushrooms.
- Prepare 1/2 of large onion.
- You need 1 quart of vegetable juice drink like V-8.
- Prepare As needed of salt.
- It's As needed of extra virgin olive oil.
- Prepare To taste of ground black pepper.
How to Make Roasted Vegetable Soup! This hearty soup is chock full of fall flavors, and for a When all the vegetables are done roasting, separate into thirds. Learn how to make Roasted Vegetable Soup. Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come!
Roasted Vegetable Soup step by step
- Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes..
- Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes..
- Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end..
- When trimmed add to the soup with the vegetable drink.
- Slow simmer covered for 40 minutes..
This mixed vegetable soup is about to be your new go-to soup recipe. Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix. Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top. This creamy roasted root vegetable soup recipe is more of a rough guideline than a specific recipe you have to follow to a T.
