While much of the country will still battle cold and snow for weeks to come, spring has sprung here in the Southwest. The temps are creeping up into the 70s, so I’m squeezing in my last batches of soup for the season, like this wintery roasted vegetable soup.
Made almost entirely of beautiful and hearty winter vegetables, this soup is a lovely way to bid farewell to the cold season. The starchy root vegetables give it a thick and creamy texture that mimics the look and feel of a cream soup, but without the dairy. It’s also gluten and grain-free, if that’s of interest to you.
It’s full of antioxidants, too! A single serving of this vegetarian soup boasts half your daily vitamin C needs and around 600% of your daily vitamin A needs!
What’s more, it’s easy – It does take a little time, but the ingredients are simple and it essentially comes together in 3 steps:
I thinned the vegetable puree with a batch of bone broth I made in the Crock Pot and stored in the freezer after making a Lemon Herb Roasted Chicken with White Wine. Bone broth is a great way to put leftover bones to good use – Kelly’s instructions for Crock Pot bone broth can be found here. Using it in this recipe cut my costs by at least $5.
- 3 cloves garlic peeled
- 1 pound carrots peeled
- 2 leeks white and light green stalk only (roots & dark green stems removed)
- 2 medium sweet potatoes peeled
- 1 small butternut squash peeled & seeded
- 1 yellow bell pepper seeded & quartered (or 4 miniature yellow peppers)
- 1 red bell pepper seeded & quartered (or 4 miniature red peppers)
- olive oil
- leaves from 3 large sprigs fresh thyme
- kosher salt 1 Tbsp
- black pepper 1 tsp
- 1 batch Roasted Winter Vegetables above
- 6 cups chicken stock or bone broth or more for thinner soup
- Fresh thyme and shaved Parmesan for garnish alternative garnish ideas in Notes section below
- 1. Preheat oven to 425 degrees.
- 2. Chop the vegetables into uniform pieces (1-2") and spread evenly across two roasting pans covered with foil.
- 3. Drizzle all generously with olive oil, then add salt, pepper and thyme. Use clean hands to stir until the vegetables are evenly coated with oil and seasonings.
- 4. Roast for about 20 minutes, turn, then roast for another 15-20 minutes. Vegetables should be tender and only lightly browned.
- 1. Place about 1/3 of the roasted vegetables into a food processor with 1-2 cups stock/broth and pulse until mixture is thick and lumpy, but not completely smooth. Empty the pureed mixture into a large soup pot.
- 2. Repeat for remainder of vegetables, adding additional stock to the soup pot until the desired texture is reached.
- 3. Heat over medium heat, just until warmed. Add additional salt and pepper to taste. Ladle soup into bowls and add garnish.
Notes - Alternative Garnishes:
1. My favorite topping for this soup is browned Italian sausage crumbles. The flavor combination is perfection, and it makes this hearty enough to serve as a main dish.
2. Dairy free: Replace the Parmesan garnish with toasted pine nuts.
3. A slice of toasted baguette would be excellent if gluten/grain-free isn't a requirement.
Adapted from Barefoot Contessa