ROASTED ROOT VEGETABLE BISQUE
Blend simple roasted root vegetables with tomato paste and curry seasonings for a hearty bisque everyone will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
- Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
- In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.
Nutrition Facts : Calories 400, Carbohydrate 42 g, Fat 5, Fiber 8 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg
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Lalbabu Yadav
[email protected]This soup is addictive! I can't stop eating it.
Tafadzwa C Rufu
[email protected]I'm not a big fan of soups, but this one was really good. I'll definitely be making it again.
Dante Brady
[email protected]This soup is a great way to get your kids to eat their vegetables.
Bangla TM
[email protected]This soup is so easy to make. I love that I can just throw all the ingredients in a pot and let it simmer.
Qamar Sajjad
[email protected]I love the vibrant colors of this soup. It's so inviting.
Gdhd Zbnxn
[email protected]This soup is so comforting and satisfying. It's perfect for a cold winter day.
Waqas Multani
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I even had people asking for the recipe.
Becky Jento
[email protected]This soup is a great way to use up leftover roasted vegetables. I always have a few carrots and parsnips lying around, so this soup is a lifesaver.
Hans Family
[email protected]This soup is divine! The roasted vegetables give it such a rich and flavorful broth. I also love the addition of the sage leaves. They add a nice earthy flavor.
Halima Nakamya
[email protected]I love this soup! It's so easy to make and it's always a hit with my guests. I usually serve it with a crusty baguette.
Titas Bishas
[email protected]This soup was easy to make and turned out great! I used a variety of root vegetables, including carrots, parsnips, and turnips. The soup was creamy and flavorful, and the roasted vegetables added a nice touch of sweetness.
Jonathan Campos
[email protected]I'm not usually a fan of bisques, but this one was really good. The roasted vegetables gave it a lot of flavor, and the soup was nice and thick.
Verdera Renren
[email protected]This roasted root vegetable bisque was a hit with my family! The flavors were rich and complex, and the soup was perfectly creamy. I especially loved the addition of the crispy sage leaves, which gave the soup a nice savory crunch.