Roasted Vegetable Soup

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So tasty-- this is the perfect way to use up the bits and pieces of veggies that we have as left overs from our Sunday night roasted chicken and vegetable dinners. I just throw them into the freezer until I have enough to make a batch of this soup. Loved it-- wouldn't change a thing. Like her, I didn't need any additional seasoning as the vegetables were seasoned the first time, and so is the home-made broth (her recipe as well. Perfect with a panini!

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This made an excellent and healthy soup; a good use of leftover roasted veggies (potatoes, carrots, parsnips and onion. I added more carrots to what I already had, also about a teaspoon of dried Rosemary and about 1 1/2 tsp. of dried thyme to six cups of chicken broth and the roasted vegetables. I pureed the veggies in the soup with my stick blender. I will certainly make this recipe again.

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I love this soup. I've made it several times over the past year, but have made a few changes to the original recipe. I've eliminated the turnips - I find their flavor overpowering and far too sweet for this already sweet soup. Keep that in mind - this soup is very sweet (good for those of us who have a sweet tooth, but are trying to stay off candy. To balance out the sweetness, I add a good quantity of black pepper. The bite of the pepper seems to cut through the sugar. I also completely puree it - Ina likes things chunkier than I do.

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This was just awful. It looked so good when Ina made it. After I made the soup and tasted it, I called my husband to bring home a pizza.

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Excellent recipe. Butternut Squash is becoming one of my favorite root vegetables. First time making this recipe and as Ina said on one of her shows, put any leftover vegetables in the soup. I had roasted cauliflower, carrots, and squash and leftover stir fried red peppers, onions and mushrooms. I threw them all in the pot with chicken broth, added fresh basil, heated and emulsified. I didn't have to season because that was done when I initially roasted the vegetables. I consider myself a soup connoisseur and this is wonderful, low-cal,soup, which I promised my husband I will make again! Ina you are my absolute favorite cook.

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This was an easy recipe.. made it for my son who is autistic and gluten free... he loved it... Thank you Ina...

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Delicious soup, especially on a nasty, dreary day. I find myself nibbling on the roasted vegetables before I toss them into the blender. Use a good (bakery whole wheat ciabatta for the croutons. Follow Ina's advice and use homemade chicken (or vegetable stock. Can this soup be frozen without losing flavor?

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disappointing. I love roasted vegetables and thought turning it into a soup sounded like a good idea. Not the case. The first couple of bites it tasted okay but halfway through the bowl you just get sick of it. As others have mentioned the parsnips take over the other flavors. I even added garlic and thyme to the vegetable while they were roasting but it didn't help the soup. I will never make this again. Sorry Ina....this is the first dish of yours that I haven't liked....

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The flavor of the parsnips dominated. I added hot sauce with the leftovers. Served with grilled cheese.

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Very quick and easy recipe perfect for a weekday. Needed to add more chicken stock to thin soup out. Flavors were a little bland so I added curry powder which made the soup much tastier. Served with a dollop of sour cream and some additional fresh parsley.