Best Roasted Root Vegetable Soup Recipes

ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
• Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
• To reheat: Reheat over medium heat.
• For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Preheat the oven to 200C/400F/gas mark 6.
• Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
• Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
• Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
• Return to the saucepan and heat through.
• Serve hot.

ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)

Steps:

• Heat the oven to gas mark 7/220ºC/425ºF.
• Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
• Roast for about 15-20 minutes until brown.
• In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
• Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
• Remove the bay leaves and blend until smooth.
• Stir in the roasted root vegetables and season with the salt and pepper.
• Serve and enjoy.

ROASTED ROOT VEGETABLE SOUP

Steps:

• Heat oven to 375ºF.
• Spread vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until tender, stirring after 20 min.
• Add 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
• Serve topped with cheese and basil.