Roasted Vegetable Soup

Total Time:
13 hr 15 min
40 min
8 hr
4 hr 35 min

3 to 4 servings

  • 3 to 4 cups chicken stock, preferably homemade, recipe follows
  • 1 quart Roasted Winter Vegetables, recipe follows
  • Kosher salt and freshly ground black pepper

In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Chicken Stock:

3 (5-pound) roasting chickens

3 large yellow onions, unpeeled, quartered

6 carrots, unpeeled, halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled, cut in 1/2, optional

20 sprigs fresh parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled, cut in 1/2 crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Yield: 6 quarts

Roasted Winter Vegetables:

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Yield: 8 servings

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4.2 45
The point of this recipe is to use up roasted veggies and it works perfectly. Threw in some small shiitake mushrooms and used low sodium chicken stock. Simple and delicious. Reminds me of when ina made simple delicious non pretentious food. item not reviewed by moderator and published
OK, the roasted vegetables were really good as roasted vegetables, but once pureed in to a soup... GROSS! I was surprised because I enjoyed the vegetables before I pureed them but after... :o( I tasted one spoonful and it promptly all went down the drain,sorry Ina this one is a serious miss. item not reviewed by moderator and published
This was so good! I roasted a large sweet onion with the veggies and used my food processor to blend. It wasn't a smooth soup; but had lots of texture! Love it! Thanks, Ina! item not reviewed by moderator and published
The cooking time for roasting the veggies is way off, it took me over an hour to cook them and they were not too big of chunks to begin with. I added Vegetable broth because the chicken broth was just too bland and I needed to add another 2 Cups of broth because it was so thick.. I also added a tsp.of Truffle oil and roasted garlic, it gave this soup a great boost of flavor. item not reviewed by moderator and published
First let me say I have used many of Ina's recipes and that just work!! The soup was rich, earthy, and my husband asked for seconds!! Will definitely be a keeper. I added a little minced ham and the saltiness combined with the sweetness of the vegetables just was wonderful. Thanks, Ina. item not reviewed by moderator and published
LOVE IT!!!! Love the roasted veggie's!!!! My new favorite way to do winter vegatables and the soup is to die for.. I'll be making this all the time, winter and summer... item not reviewed by moderator and published
I loved it. The second time I made the soup, I seasoned the veggies lightly with Penzeys Northwoods Seasoning prior to roasting. The effect was amazing! There is a small amount of chipotle in the seasoning. Wonderful soup both with and without the change in seasoning. Thank you! item not reviewed by moderator and published
LOve it!!! item not reviewed by moderator and published
Loved it!! I used store bought stock. Felt it was missing something- maybe something spicy. item not reviewed by moderator and published
This soup is great- I did not bother making the chicken stock from scratch and it was still delicious. It's quick and easy and is very hearty without any cream. Its a fabulous thing to freeze for winter. item not reviewed by moderator and published

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Roasted Vegetable Soup

Recipe courtesy of Ina Garten