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
This soup is a winner.I roast root veggies and serve as a side dish for dinner. The next day take leftovers, add chicken stock heat thru use my immersion blender and serve.It is so comforting and healthy. item not reviewed by moderator and published
Roasted, root veggies are my new fav. Putting them in a soup was just a bonus for me. I used parsnips, turnips, yellow squash, and carrots. The carrots and squash got softer quicker then the other veggies, so I roasted until they got soft, and then added them straight to the heated broth. I also added sauteed yellow onion and green onion, and a couple cloves of roasted garlic. With everything in the saucepan, I used a potato masher, so mash up the soup! I continued to cook on low and mash a couple more times as the veggies got softer. I think this soup would have been great smoother, but I am without a food processor. I left my soup thick and chunky, I wanted the awesome vegetables to still shine through the soup. Another ingredient I added was kale, towards the end, wonderful! This was my first time roasting veggies and making soup from scratch! (I also used Swanson broth, quick and easy!) Thanks Ina! item not reviewed by moderator and published
I was so surprised by the quality of this recipe as my family usually loves Ina's recipes. The vegetables took three times the amount recommended to roast despite having them cut into 1 in cubes. The consistency of the soup was also off. I simmered, blended, and did everything else to try to get a consistency I like, but it remained fairly chunky. Needless to say, I am taking this one out of my cookbook. item not reviewed by moderator and published
this one is a keeper! i loved the roasted veggies, and loved the soup. i was contemplating changing the soup, adding spices or ginger, but stuck to just the veggies, as prepared, and chicken stock. i did saute one small minced onion in a Tbls. of olive oil before adding the stock, as i did not put that much garlic on the veggies for roasting. then salt & pepper was all it needed, i am a new fan of turnips! item not reviewed by moderator and published
We're having our very first day of cool weather right now, and I couldn't wait to try this soup. It comes together in absolutely no time at all; my DH helped me peel and cube, and it took about 10 minutes to do all those veggies. Added the olive oil, salt and pepper, and-- like many other viewers-- cut a head of garlic in half, wrapped it up and tossed it in with everything else. Finished product is *amazing*. My DH has thanked me for it about 5 times just today! This has definately earned a place in our regular rotation: fast, healthy, and budget-friendly! Thanks, Ina! item not reviewed by moderator and published
I tried this out, but I added garlic to the veggies for roasting. I also used vegetable stock instead of chicken. It's a great way to use up left over roasted vegetables. I need to find something to kick up the flavour a bit more. item not reviewed by moderator and published
The roasted vegetables are scrumptious on their own! I had only a little left for soup, which was also delicious the next day. I used boxed chicken stock. This will be one of my "go-to" side dishes that makes a big impact with little work. Fay Avon, OH item not reviewed by moderator and published
I found myself with some leftover vegetables from a vegetable platter I had served and decided to pop them in the oven to make this soup. Perhaps in was my combination, although I have made it now so many times and the combination is always slightly different. My hand blender works like a dream for this and it freezes amazingly well so now I buy veggies just to roast for this and make a large batch and freeze. It is so easy that I simply can't get over it! For anyone interested in giving it a try, I roasted the following veggies for this: Broccoli, cauliflower, mushrooms, white onion, yellow onion, carrots, boy choy, fresh tomatoes and asparagus. Fantastic way to use leftover vegetables you have in the fridge or off a platter. item not reviewed by moderator and published
I don't usually have leftover roasted vegetables but made too many for a dinner party and decided to try the soup. I used canned low sodium chicken broth and the soup was delicious! I didn't need to add salt because the vegetables were pretty well seasoned. item not reviewed by moderator and published
Very yummie recipe!!! I did make the chicken stock from scratch but next time I am going to try the store bought and add some fresh herbs (as previous reviewer suggested) as it was a pretty big chore to undertake. Whole family enjoyed even my 2 toddlers!!! ONLY one negative comment..... I wish someone would have told me how hard it was to chop up the squash!!! Next time I am going to try and bought it already chopped up! item not reviewed by moderator and published
The sweetness from the parsnips was my favorite part. For seasoning, I added only salt and pepper but roasted a whole head of garlic with the vegetables, and added the whole thing to the soup. Great flavor and consistency. I used veggie stock since I'm vegetarian. My husband loved it too! Can't wait to eat the left overs. item not reviewed by moderator and published
this was sooooooo delish! I added 2 red peppers and 1 tablespoon red curry paste as well for a little kick. I used a blender and used low sodium chicken broth (didn't make my own). I used a little chicken broth in the blender b/c the veg's were super think. I only used 32oz total of chicken broth b/c I wanted the soup to be thick. I also didn't super puree it- it was very chunky- so warm and spicy. it yielded a LOT. Great recipe! item not reviewed by moderator and published
The original vegetable recipe from Ina's book was a side-dish, and the soup came from the leftovers. I make this soup often in winter (assuming there are vegetables left over!) and add, per Ina's suggestion, other leftovers that might be in the frig, including salad greens. I do use vegetable broth instead of chicken, and this is ALWAYS a great soup! Make your own croutons from the "heels" of a bread loaf brushed with olive oil, and it is also a very economical dish. item not reviewed by moderator and published
I have made this soup numerous times. It is always a big hit. Usually, I don't have the time for homemade chicken stock so I use store bought and add some herbs like thyme and sage. 3 of us usually eat all of this in one sitting because it's so tasty. It's one of our new comfort foods. item not reviewed by moderator and published
I used Ina's stock recipe. I only had room for 1 chicken in my stock pot, and it made the perfect amount of stock for the soup. The stock was superb-100 times better than any boxed/canned stock I have ever used. (Believe me, I have tried them all.) I roasted 2 lbs of butternut squash (Whole Foods carries it already peeled and cut into cubes), 6 carrots, 1 sweet potato, 1 parsnip, and 1 sweet onion. I roasted a head of garlic on the side, drizzled with olive oil and wrapped in foil. I made the brioche croutons. I served this soup twice and received raves reviews each time. Another winner! item not reviewed by moderator and published
This soup is a good hearty soup with some crusty bread, my only problem was I thought the parsnip flavor overwhelmed the other vegetables in it. I did add a little bit of half and half to the soup to smooth out the flavor. This soup also tasted better the next day. I will make this soup again, just with different amounts of the vegetables to ease up on the parsnips. item not reviewed by moderator and published
Ina, I love all your recipes, but this one needed more ZING. I added some curry and it was great... item not reviewed by moderator and published
I like this recipe, but will add some honey to the final product to sweeten a bit if a few of the veggies were burned and made the soup bitter. I always add a dollop of goat cheese and serve with a panko crusted chicken breast over a salad. A yummy, filling and easy meal to impress your friends with. Enjoy! item not reviewed by moderator and published
I made this last year and I and everybody loved it. I followed Ina's suggestion, and made a double batch of roasted vegetables. Had the roasted vegetables with chicken one night, the soup the next. It is so filling, and it really does taste great. item not reviewed by moderator and published
The idea alone was fantastic! Of course everyone one has their favorite vegetables and in my roasted veggie soup I roasted everything but the kitchen sink! LOVED IT! THANKS INA item not reviewed by moderator and published
I followed this recipe to the letter. I've never tasted anything so sweet and we all found it inedible. I tossed the whole thing. Sorry. In general though I really enjoy Ina's show and recipes very much. item not reviewed by moderator and published
This is a very convenient recipe. Of course I didn't have the same roasted vegetable as Ina but I used what I had. I ended up not being a fan of this but my husband loves it (which is rare) and my mom asked for seconds! item not reviewed by moderator and published
i really dont think anyone uses chicken stock for broth in a veggie soup. i would recommend dicing your vegetable opposed to the puree method, and then use those scraps with some water and fresh herbs to create an all natural broth. but then again im a mediocore thirty five thousand dollar a year sous chef that isnt a writer for food network...maybe i should be. item not reviewed by moderator and published
I loved this soup and have made it substituting a variety of vegetable and it always turns out just right. item not reviewed by moderator and published
This recipe was so easy and delicious - the only hard part was cutting up the acorn squash which was hard as a rock! One addition, I roasted an entire bulb of garlic and pureed the cloves with the veggies (you never can have to much garlic lol)and it was just fantastic, everyone loved it that tried it. It's so good for you too, I can see making this once a week, tho probably with some different veggies each time for variety. Thank you Ina! Your recipes are the best, I wish your show was on more often. item not reviewed by moderator and published
This is the best all vegetable dish I have ever made. It smells wonderful when it is baking. Sooooo wonderful for you item not reviewed by moderator and published
i used little yukon gold potatoes, sweet onions, yellow squash, and carrots, with broth. it was good but not superb- i added a generous serving of shredded parmesan cheese, some brown rice, and sprinkled the top with plenty of fresh dill and parsley, and bang! superb! a great idea- thanks ina! item not reviewed by moderator and published
Why would you throw away all of the solids? And when did the chicken broth and the roasted vegetables become Roasted Vegetable Soup? item not reviewed by moderator and published
My soup was just good. I did not use all the winter vegetables Ina said in her recipe. I know that was the problem. Not enough variety or flavor. I will try it again. item not reviewed by moderator and published
I used for diet food - a little similar to baby food but flavorful. I used cilantro instead of parsely. item not reviewed by moderator and published
Very easy and what a delight on a cold winter night. Good way to use up leftover roasted veggie!!! item not reviewed by moderator and published
Really delicious and I agree with everyone else that it was easy to make and a good idea. I added about 4 or 5 garlic cloves and few pieces of red onion. Also, to the soup I added some cayenne (sp?) pepper for heat. Bravo Ina~ as always! item not reviewed by moderator and published
I have been roasting veggies now for several months since I got Ina's Family Cookbook and have also made the soup(in cookbook) from the veggies. It is so simple and so delicious that I wouldn't even try it any other way. Before Ina I was afraid to roast veggies but now I want to roast everything and it is so delicious!! item not reviewed by moderator and published
but having just watched Ina make this on TV, I'm rating it five stars for the sheer genius of it. The recipe makes it look like you have to make stock and roast vegetables to have this soup. But on the show, Ina used chicken stock from her freezer (or pantry would do just as well) and LEFTOVER roasted vegetables. She emphasized that any cooked leftover vegetables--even leftover salad--would be fine, and she literally had a great looking supper in less than 10 minutes. It's just a brilliant way to clean out the leftovers and transform them into something healthy and delicious. Brava! item not reviewed by moderator and published
This is excellent and quick and easy. I used leftover roasted vegetables and organic Vegetable Soup from Imagine Soups (I'm a vegan). When I was content with the consistency of the soup I tasted it and proceeded to devour all of the soup. I can now roast lots of vegetables and know that when I have them leftover I have an excellent use for them. item not reviewed by moderator and published

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