Roasted Vegetable Soup

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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.

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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!

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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.

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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.

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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!

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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.

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Ina, I love all your recipes, but this one needed more ZING.
I added some curry and it was great...

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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!

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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.

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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