- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.
- Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.
- Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs. Yield: 12 servings (4 quarts).
Reviews forRoasted Autumn Vegetable Soup
"I only made half the recipe as other reviewers suggested, and I'm glad I did. Even half a recipe made a lot. This recipe is delicious. I didn't have any kind of milk, so I just used extra vegetable broth. It's a keeper in my recipe file. And, bonniefelland, I suspect it's the extra teaspoon of salt in the recipe that gives it the high sodium count. I didn't use that, but salted a little bit to taste with coarse kosher salt."
"Thought I was going to love this, but just didn't. I am sure it has nothing to do with the recipe - just my taste. I felt it was missing flavor. Perhaps I didn't roast the veggies long enough. Not having an immersion blender, I used the regular blender. Not sure if that makes a big difference or not, but my husband and son were not fans of the texture."
"High in sodium but I used low sodium broth and vegetable broth. Delish!"
"This recipe was fantastic. I made the recipe as written, except I used the full can (12 oz) of evaporated milk rather than just 8 ounces and used 4 ounces less chicken broth. I also KILLED the garlic with the first roast, so use caution with your garlic! I found 15 minutes was plenty.That said, this recipe is a keeper and I love it. It's surprisingly flavorful for the lack of spices (I also forgot to add parsley and sage at the end). I highly recommend!"
"What gives this the enormous sodium count?!"
"Delicious! I cut everything in half except the seasonings, I actually added a little more salt and pepper to taste, and added ground sage."
"Very tasty and thick with a lot of flavor. I halved the recipe for me and my husband and it still made plenty!"
"I've made this twice now. It's really delicious and not hard to make. The longest process is the chopping of vegetables."