Roasted Vegetable Bisque Recipes

ROASTED ROOT VEGETABLE BISQUE

Steps:

• Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
• Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

ROASTED TOMATO BISQUE

Steps:

• Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
• Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
• Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.

SMOKY & SPICY VEGETABLE BISQUE

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray. Place the onions, tomatoes, red pepper and garlic in pan. Drizzle with oil and toss to coat., Bake, uncovered, at 425° for 40-45 minutes or until tender and browned, stirring occasionally., In a large saucepan, combine the broth, half-and-half, chopped basil, chipotle pepper, pepper, salt and roasted vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; heat through. Garnish with basil leaves if desired.

ROASTED MUSHROOM AND SUNCHOKE BISQUE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
• Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
• Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
• Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

ROASTED VEGETABLE BISQUE

Steps:

• Prepare your veggies for roasting: - Wash all veggies and dry them with paper towel. - Don't need to chop up the baby carrots. - Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
• Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
• Arrange veggies on pan in single layer. (I usually end up using two pans).
• After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
• Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
• When done roasting, move veggies from pan to a big pot. Pour in broth and water.
• Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
• Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
• Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
• Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
• Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
• Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)

GARLICKY CHEDDAR CHEESE BISQUE

Steps:

• In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer., Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth., Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.