Best 2 Roasted Autumn Vegetable Soup Recipes
Welcome to a culinary journey through the flavors of autumn with our collection of hearty and comforting roasted autumn vegetable soup recipes. Whether you seek a classic cream of vegetable soup, a luscious butternut squash soup, a vibrant roasted red pepper soup, or a unique sweet potato and black bean soup, we have a recipe that will tantalize your taste buds. Each soup is meticulously crafted with fresh, seasonal vegetables roasted to perfection, releasing their natural sweetness and umami. These soups are not only bursting with flavor but also brimming with essential vitamins, minerals, and antioxidants, making them a wholesome and nourishing addition to your fall menu. So, gather your ingredients, warm up your kitchen, and let's embark on a culinary adventure that celebrates the bounty of autumn.
Here are our top 2 tried and tested recipes!
ROASTED AUTUMN VEGETABLE SOUP
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
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- 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 2 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.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
ROASTED AUTUMN VEGETABLE SOUP
This is a comforting, stick to your ribs soup. Great on cold winter days. Roasting the vegetables helps bring out their natural sweetness. Recipe comes from Weight Watchers, points 2.
Provided by Barb G.
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
- Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
- Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).
Tips:
- For a creamy soup, blend about 2 cups of the cooked vegetables and broth in a blender or food processor until smooth. Then, stir the blended mixture back into the pot. - To make the soup heartier, add 1 cup of cooked lentils, beans, or rice. - For a more flavorful soup, use a variety of different vegetables, such as carrots, celery, parsnips, turnips, and squash. - If you don't have any vegetable broth on hand, you can use chicken broth or water instead. - To save time, you can use pre-cut vegetables or frozen vegetables. - This soup is also great for meal prep. Simply cook the soup and let it cool completely. Then, store the soup in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.Conclusion:
Roasted Autumn Vegetable Soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall dinner. The soup is packed with roasted vegetables, such as butternut squash, carrots, and parsnips, and has a creamy and flavorful broth. This soup is also a great way to use up leftover roasted vegetables. So, next time you have some roasted vegetables leftover, try making this Roasted Autumn Vegetable Soup. You won't be disappointed!
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