Roasted Vegetable Soup

Show: Barefoot ContessaEpisode: Working Girl

Rated: 4 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

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
Carrie Raleigh, NC 02-06-2010
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yummy, hearty soup
Rated: 5 stars out of 5

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. Read more
recipe Roasted Vegetable Soup
S Kirkwood, MO 01-28-2010
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YUMMIE
Rated: 5 stars out of 5

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!Read more
recipe Roasted Vegetable Soup
Tanya San Francisco, CA 01-20-2010
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Fantastic and filling! Perfect West Coast "winter" Soup!
Rated: 4 stars out of 5

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.Read more
recipe Roasted Vegetable Soup
jess new yorknew, NY 12-28-2009
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Winter Root Vegetable Curry Soup (I altered it)
Rated: 5 stars out of 5

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!Read more
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