Best 2 Roasted Autumn Vegetable Soup Recipes
In the heart of autumn, when the air is crisp and cool, there is nothing more comforting than a steaming bowl of roasted autumn vegetable soup. This vibrant and flavorful soup is not only a delicious way to enjoy the season's bounty, but it is also packed with essential nutrients and antioxidants. With its medley of roasted vegetables, aromatic herbs, and rich broth, this soup is a true celebration of the harvest and a perfect way to warm up on a chilly evening.
Let's cook with our recipes!
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
ROASTED AUTUMN VEGETABLE SOUP
This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.
Provided by Barb G.
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
- Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
- Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).
Tips:
- Choose seasonal vegetables. Using fresh, in-season vegetables will give your soup the best flavor.
- Roast the vegetables before adding them to the soup. Roasting brings out the natural sweetness of the vegetables and gives the soup a richer flavor.
- Use a variety of vegetables. The more variety of vegetables you use, the more flavorful your soup will be. Try using a combination of root vegetables, such as carrots, potatoes, and turnips, and leafy greens, such as kale and spinach.
- Don't be afraid to experiment with different spices and herbs. A little bit of cumin, paprika, or thyme can add a lot of flavor to your soup.
- Serve the soup with a crusty bread or a dollop of sour cream. This will help to balance out the flavors of the soup and make it a more satisfying meal.
Conclusion:
Roasted autumn vegetable soup is a delicious and healthy way to enjoy the flavors of the season. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful soup, give this recipe a try. You won't be disappointed!
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