Roasted Vegetable Soup

Show: Barefoot ContessaEpisode: Working Girl

Rated: 4 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
4 hr 35 min
Level:
Easy
Yield:
3 to 4 servings

Times:

Prep: 40 min
Inactive Prep: 8 hr 0 min
Cook: 4 hr 35 min
Total:: 13 hr 15 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Roasted Vegetable Soup
P Clarkson Valley, MO 09-29-2009
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Easy, healthy, tasty!!
Rated: 5 stars out of 5

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. Read more
recipe Roasted Vegetable Soup
Rick Dorchester, MA 03-23-2009
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A household favorite
Rated: 5 stars out of 5

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.Read more
recipe Roasted Vegetable Soup
Tina Reno, NV 02-15-2009
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Incredible!!
Rated: 5 stars out of 5

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!Read more
recipe Roasted Vegetable Soup
J Selden, NY 01-28-2009
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A little too parsnipy
Rated: 4 stars out of 5

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.Read more
recipe Roasted Vegetable Soup
B Kansas City, MO 11-24-2008
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I hate to do this!
Rated: 3 stars out of 5

Ina, I love all your recipes, but this one needed more ZING. I added some curry and it was great...
recipe Roasted Vegetable Soup
Kate Boston, MA 11-17-2008
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Yummy
Rated: 4 stars out of 5

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!Read more