Roasted Autumn Vegetable Soup Recipe

4.5 15 14
Roasted Autumn Vegetable Soup Recipe
Roasted Autumn Vegetable Soup Recipe photo by Taste of Home
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Roasted Autumn Vegetable Soup Recipe

Read Reviews
4.5 15 14
Publisher Photo
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.

Ingredients

  • 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

Directions

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).
Originally published as Roasted Autumn Vegetable Soup in Taste of Home September/October 2014, p51

Nutritional Facts

1-1/3 cups: 240 calories, 6g fat (0 saturated fat), 6mg cholesterol, 1251mg sodium, 43g carbohydrate (18g sugars, 7g fiber), 6g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Roasted Autumn Vegetable Soup in Taste of Home September/October 2014, p51

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Reviews forRoasted Autumn Vegetable Soup

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MY REVIEW
Summy User ID: 1386846 236356
Reviewed Oct. 29, 2017

"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."

MY REVIEW
[email protected] User ID: 193450 276675
Reviewed Oct. 23, 2017

"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."

MY REVIEW
t2z User ID: 2245419 272844
Reviewed Sep. 9, 2017

"High in sodium but I used low sodium broth and vegetable broth. Delish!"

MY REVIEW
Brossi User ID: 8526235 248709
Reviewed May. 28, 2016

"Lovely soup. Only used 2 parsnips (as I don't like them) and added 2 teaspoons chicken stock powder. Loved by whole family. Cooked this in slow cooker. Perfect. 10/10. Thanks for a great recipe."

MY REVIEW
kerrynjames User ID: 5662698 243310
Reviewed Feb. 6, 2016

"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!"

MY REVIEW
bonniefelland User ID: 4821838 234950
Reviewed Oct. 14, 2015

"What gives this the enormous sodium count?!"

MY REVIEW
lmmanda User ID: 1101093 226256
Reviewed May. 12, 2015

"Delicious! I cut everything in half except the seasonings, I actually added a little more salt and pepper to taste, and added ground sage."

MY REVIEW
[email protected] User ID: 1368448 217707
Reviewed Jan. 12, 2015

"Very tasty and thick with a lot of flavor. I halved the recipe for me and my husband and it still made plenty!"

MY REVIEW
Tdulbs User ID: 7617325 125383
Reviewed Nov. 24, 2014

"I made this soup over the weekend, it was delicious! I added a small turnip. easy to make!"

MY REVIEW
rwippel User ID: 4262008 182282
Reviewed Nov. 16, 2014

"I've made this twice now. It's really delicious and not hard to make. The longest process is the chopping of vegetables."

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