Roasted Autumn Vegetable Soup
Total TimePrep: 35 min. Bake: 40 min.
Makes12 servings (4 quarts)
I absolutely adore this soup and have made it a couple of different ways. The first, done by inattention, excluded the pureeing part! I had delicious roasted veggies in a broth that was good just because the veggies were so amazing. I decided I'd puree it next time - then turned over the page the recipe was printed on and saw that was how it was intended to be. LOL! However: I added four golden beets to the vegetable list and cut everything into bite-size pieces. When I pureed the soup I used only half of the vegetables and left the other half just as they came out of the oven. One final (minor) change I made both times was the roasting. Rather than canola oil, I always use Wegman's Basting Oil when I roast vegetables. It's sunflower oil with a mixture of herbs in the bottle.
This is a fabulous soup. I make it during the winter and summer. It freezes very will. I microwave my frozen container right from the freezer and it's delicious.
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!
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.
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!