Roasted Winter Vegetable Soup
Savory tones of the garlic, leek and bell peppers beautifully compliment the sweet flavors of the sweet potato and butternut squash in this delicious soup. {Gluten, grain, & dairy-free}
Servings 10
Ingredients
Ingredients for the Roasted Winter Vegetables
- 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
Ingredients for the Soup
- 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
Instructions
Directions for the Roasted Winter Vegetables
- 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.
Directions for the Soup
- 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
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
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