Roasted Vegetable Soup

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VERY easy. I had the roasted winter vegetables leftover from Thanksgiving. I did saute some celery, onions, clove garlic, and some dried thyme to add to the mix before putting it into the processor. I didn't do the croutons - cheese toast with smoked gouda instead. Was all done in less than 30 min. My husband thought it was awesome. "Don't change a thing", he said.

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Before I try this soup, I'd like to know which veggie it most tastes like...does it taste like a carrot soup? a potato soup? I'm not crazy about roasted butternut squash soup so I don't want to make it if that is what it will taste like..

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Excellent. I roasted everything in the frig and pantry. Leeks, acorn squash, sweet potato, onion, garlic, potatoes (several, brussel spouts. Blended half and poured into soup. Added minced kale & black beans. Out of this world.

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To the post about what kind of wine? Suggest a dry white like Savignon Blanc.

As for substitutions: try white potatoes, celery root, onion or other root veggie local to you. I've put leeks in this and fennel. Did not like the anise flavor here. I also have added garlic and shallots.

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So good that the next time I made it, I doubled the recipe and froze the left-overs so it was waiting for me the next time I craved this healthy, hearty soup.

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Would anyone have a good idea for substituting the parsnips and possibly the sweet potatoes? I know I would love this soup but my husand is a bit picky and he doesn't particularly like these two vegetables. I'm just not sure what to substitute without changing the integrity of the soup too much. Any ideas?

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I made this last night exactly as directed. It lacked something. Next time I'll add a whole shallot or two to the roasting pan the last 15 minutes, plus add a garlic clove or two the last few minutes of roasting. I just found this soup uninteresting. I added some half and half but still did not get what I was looking for. Maybe some spices like cinnamon, cloves, nutmeg or even curry would improve this. The idea someone had of adding coconut milk sounds good too!

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she added a drizzle of olive oil on top at the very end

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I think that I made this soup, or something close to it. Last night I roasted a chicken on a bed of onions, carrots, and fennel. All of the drippings from the chicken cooked with the veg. I saved all of the vef and put it in the frige over night. Removed all of the chicken fat, put the veg in a pot with some chicken stock, and gave it a blast with a hand held blender. Wacking good. Not the same recipe, I know, but a good concept.

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This was absolutely wonderful and easy to make. I just roasted several carrots, parsnips, sweet potatoes and not even 1 whole butternut squash , I didn't keep them separate as Ina did.The next day heated the chicken broth, with vegetables, I used canned broth and only added enough to make the consistancy I wanted. My daughter-in-law took part of the soup and pureed further for baby food. It is just wonderful and most definitely a keeper! I think those that didn't like this just don't like roasted vegetables or perhaps they didn't roast long enough to bring out the sweetness of the vegatable. For those who thought this was too sweet (your crazy but you might use less carrot.