Roasted Vegetable Soup Recipe

Roasted Vegetable Soup Recipe | Ina Garten

Level: Simple
Servings: 3 to 4
Total Time: 13 hours, 15 minutes
Preparation: 40 minutes
Inactive Time: 8 hours
Cooking: 4 hours, 35 minutes

• 3 to 4 cups chicken broth, preferably homemade, see recipe below
• 1 quart Roasted Winter Vegetables, see recipe below
• Kosher salt and black pepper, freshly ground, to taste

Chicken Broth

Makes about 6 quarts

• 3 whole roasting chickens, each about 5 pounds
• 3 large yellow onions, left unpeeled and quartered
• 6 carrots, left unpeeled and halved
• 4 celery stalks with leaves, cut into thirds
• 4 parsnips, left unpeeled and halved, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head of garlic, left unpeeled and sliced horizontally
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

1. Place chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a very large 16- to 20-quart stockpot. Pour in 7 quarts of water. Bring to a rolling boil, then reduce heat to simmer, uncovered, for 4 hours.
2. Strain everything through a colander; discard solids. Cool the stock in the refrigerator overnight. The following day, remove any fat from the surface. Use immediately, or transfer to storage containers for freezing (up to 3 months).

Roasted Winter Vegetables

Yields 8 servings

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash, about 2 pounds, peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh flat-leaf parsley, chopped

Cook Mode (Keep screen awake)
NEW: You can now switch to Cook Mode to keep your screen awake.

1. Preheat oven to 425F.
2. Cube the carrots, parsnips, sweet potato, and butternut squash into 1- to 1 1/4-inch pieces. Because the vegetables will shrink during roasting, avoid making the cubes too small.
3. Spread the vegetables in a single layer over two baking sheets. Drizzle them with olive oil, season with salt and pepper, and toss well to coat. Roast for 25 to 35 minutes, turning them with a spatula once, until fork-tender.
4. Sprinkle vegetables with chopped parsley, season to taste, and serve hot.

Soup Directions

1. In a large pot, warm 3 cups chicken stock. Using a food processor fitted with a metal blade, puree the roasted vegetables and chicken stock in two portions. Return the mixture to the pot and season as desired.
2. Adjust the thickness by adding more chicken stock and gently heating. The consistency should be hearty but not as thick as a vegetable mash; check the texture and add more broth or water as you prefer.

Adapted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Categories: