Roasted Vegetable Soup

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Veggie soup...better to use fresh vs roasted ingredients? Thanks Ina.
Roasting contributes a terrific flavor!
Annie, Fremont, CA

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When I watched this episode, I think Ina was throwing all her leftover roasted vegetables into a food processor and mixing it with chicken stock. I have been making this soup all winter with vegetables that I have on hand. Mostly just potatoes, celery, carrots and onions. This is by far the best soup I have ever tasted. Don't be afraid to make it your own!!!!!

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I feel there is just too much parsnip in this recipe and the soup doesn't taste rounded out in its flavor because its being overwhelmed by the amount of parsnip in it. I love the idea of roasting the veggies first though. The house smelled wonderful.

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I really like the concept of this recipe and it has potential to be really good. My biggest complaint is that all of the vegetables used in this recipe are pretty sweet naturally. It made the soup a bit too sweet and not savory enough. Adding golden potatoes and a pinch of cayenne might help bring this recipe around for me.

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This was fantastic! A winter must have every year! My kids came over with the grandkids as I brought the veggies out of the oven and could barely get them in the food processor for soup. The kids (6 yrs old and 2 yrs old loved the veggies roasted and everyone devoured the soup. My husband thought it was very filling.

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Great way to use up the roasted veggies the next day and have a great hearty and healthy lunch. I used a very good boxed stock and my immersion blender and the soup pureed beautifully, similar to a butternut squash soup consistency. I had no problems with getting my veggies done and perfectly browned within the 25-30 minutes. I chopped them into 1 1/2-2 inch cubes. Definitely spend the money to buy your butternut squash already peeled and cubed and it was save you a lot of labor! I did halve and roast a head of garlic in foil with a little olive oil as some others recommended, and enjoyed the sweet roasted garlic very much! Next time I might cut back on the parsnip and add some onion to the roasting pan. (To the reviewer below, the soup recipe only calls for 1 quart of veggies. The recipe makes more than twice that so you can enjoy the roasted veggies for a side dish one night, and use the leftovers for soup the next day.

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This looked great but seemed like a small amount of broth for all the veggies.

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My family loves this recipe. I also leave out the parsnip as I find them bitter. I do add an apple because I think that small amount of tartness helps to cut the sweetness. Don't forget to add the croutons, they really finish it off nicely.

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I did not like the finished recipe..I thought that the roasted veggies were good alone but I didnt care for them together. I love all Ina's other recipes though.

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So tasty-- this is the perfect way to use up the bits and pieces of veggies that we have as left overs from our Sunday night roasted chicken and vegetable dinners. I just throw them into the freezer until I have enough to make a batch of this soup. Loved it-- wouldn't change a thing. Like her, I didn't need any additional seasoning as the vegetables were seasoned the first time, and so is the home-made broth (her recipe as well. Perfect with a panini!