Chunky Vegetable Soup With Roasted Root Veggies Recipes

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ROASTED ROOT VEGETABLE SOUP



Roasted Root Vegetable Soup image

Garlic and thyme complement the quartet of vegetables in this creamy soup.

Provided by EatingWell Test Kitchen

Categories     Healthy Soup Recipes

Time 30m

Number Of Ingredients 11

2 medium carrots, peeled and cut into 1-inch-thick pieces
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium parsnip, peeled and cut into 1-inch-thick pieces
½ medium red onion, cut into thin wedges
3 cloves garlic, thinly sliced
1 tablespoon olive oil
1 teaspoon dried thyme, crushed
⅛ teaspoon ground black pepper
3 cups fat-free milk
1 cup reduced sodium chicken broth
¼ cup all-purpose flour

Steps:

  • Preheat oven to 425 degrees F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.
  • Roast for 20 minutes. Remove foil; stir vegetables. Roast, uncovered, for 15 to 20 minutes more or until vegetables are tender.
  • Meanwhile, in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.

Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.8 g, Cholesterol 3.4 mg, Fat 3.1 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 287.5 mg, Sugar 11.3 g

CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)



Chunky Vegetable Soup (With Roasted Root Veggies) image

This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!

Provided by Dawn | Girl Heart Food

Categories     Lunch     Main Course     Soup

Time 1h

Number Of Ingredients 10

3 pounds root vegetables (peeled and cut into 1-inch cubes, about 10 cups (see "Notes" below))
5 cloves garlic (skins left on)
4.5 tablespoons olive oil (divided )
1 tablespoon minced fresh rosemary (leaves only) (or 1 teaspoon dried rosemary)
1 tablespoon minced fresh thyme (leaves only) (or 1 teaspoon dried thyme)
1 teaspoon salt (divided)
1 teaspoon freshly ground black pepper
1 yellow onion (peeled and diced)
1 (15-ounce) can no salt added navy beans (rinsed and drained)
4.5 to 5 cups low sodium vegetable broth (depending on the consistency you want)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
  • Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
  • Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
  • Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
  • Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
  • Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
  • Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
  • To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.

ROASTED ROOT VEGETABLE SOUP



Roasted Root Vegetable Soup image

Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.

Provided by Kitzy

Categories     Onions

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 9

1/2 small butternut squash, peeled, seeded and cubed
1 carrot, cut into thick rounds
1 small parsnip, cubed
1/2 small swede, cubed
1 leek, thickly sliced
1/2 onion, cut into two
dried herbs
3 sprigs fresh rosemary
600 ml vegetable stock

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.

Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 28.1, Fiber 5.2, Sugar 8, Protein 2.7

CHUNKY ROOT VEGETABLE SOUP WITH CHEESY PESTO TOASTS



Chunky root vegetable soup with cheesy pesto toasts image

James Martin's rustic vegetable soup can be blended to give a smooth texture, both versions are complemented by crisp, cheese-topped bread

Provided by James Martin

Categories     Soup, Supper

Time 55m

Number Of Ingredients 17

25g butter
2 shallots , finely chopped
2 garlic cloves , crushed
100ml white wine
1 medium leek , chopped
1 medium parsnip , diced
1 large carrot , diced
1 swede , diced
1l vegetable stock
100g mature cheddar , grated
1 ciabatta loaf or small baguette, cut into 8 thin slices
25g pack flat-leaf parsley , finely chopped
25g pack chives , finely chopped
25g finely grated vegetarian parmesan -style cheese
2 garlic cloves , crushed
1 tbsp toasted pine nuts , chopped
olive oil

Steps:

  • Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.
  • Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.
  • To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.
  • Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.

Nutrition Facts : Calories 388 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1.85 milligram of sodium

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Top Asked Questions

How to cook vegetable soup?
To make the vegetable soup: Set the oven to 200°C/400°F/Gas Mark 6. Peel veg, cut into chunks and put in a roasting tin. Add the garlic and rosemary, and mix in the oil. Roast for 30-40 mins. Transfer the veg to a large pan, add the stock, bring to the boil, then add the butter beans and simmer for 10 mins, while the rolls are cooking.
What can I add to this roasted root Veg soup?
This roasted root veg soup is delicious as it is but you could add different spices and other ingredients to add another dimension to this simple recipe. For instance you could add a bit of curry powder, cayenne or chili pepper for some heat or a bit of ground ginger for warmth.
How long does it take to make roasted root vegetable soup?
This hearty, delicious roasted root vegetable soup is made from scratch but is super uncomplicated and comes together in minutes. Most of the work is done in the oven and the soup itself takes only about 5 minutes to cook! Today I made a side dish and turned it into a soup - a roasted root vegetable soup.
What is chunky vegetable soup?
This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!

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