Roasted Vegetable Soup

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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!

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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.

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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.

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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...

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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!

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LOve it!!!

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Loved it!! I used store bought stock. Felt it was missing something- maybe something spicy.

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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.

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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.

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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!