ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
SUMMER VEGETABLE SOUP
This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.
SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
SOUP OF ROASTED SUMMER VEGETABLES
A dish of roast vegetables turns up time and time again in my kitchen. It is useful to have around as a salad or a pasta sauce but if neither sauce nor salad fits the bill, then I use the melange of roast vegetables for a summer soup by Nigel Slater.
Provided by English_Rose
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven at 425°F
- Remove the stalks from the tomatoes and discard them, then put the tomatoes in a roasting tin.
- Peel and roughly chop the onion, then slice the carrots into short lengths, halve and slice the fennel and add all to the tomatoes.
- Peel the garlic and slice it thinly, then toss it with the vegetables and the olive oil.
- Roast for forty to forty-five minutes, until the vegetables are soft and pale gold.
- Tip the vegetables into a deep saucepan, add the thickly sliced courgette and pour over the stock.
- Season with salt, pepper and the bay leaves. Bring to the boil, then turn down to a simmer and leave to cook for twenty minutes.
- Bring a large pan of water to the boil, salt it and add the pasta, letting it cook until it is tender but still has some bite - probably about nine minutes or so.
- Grate the Parmesan, tear the basil into pieces. Check the seasoning of the soup, then stir in the cooked and drained pasta and half the basil.
- Continue to simmer for five minutes or so.
- Ladle into warm bowls, spoon over a little extra virgin olive oil, then scatter over the remaining basil and the grated Parmesan.
Nutrition Facts : Calories 282.7, Fat 14.1, SaturatedFat 3.4, Cholesterol 9.4, Sodium 216.7, Carbohydrate 33.5, Fiber 6.7, Sugar 4.6, Protein 8.3
More about "soup of roasted summer vegetables recipes"
ROASTED SUMMER VEGETABLE SOUP RECIPE | YUMMLY
From yummly.com
Cuisine Kid-Friendly, AmericanCategory Soups, Side DishesServings 4Total Time 1 hr
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
BAREFOOT CONTESSA | ROASTED SUMMER VEGETABLES
From barefootcontessa.com
RECIPE: EASY ROASTED SUMMER VEGETABLES - KITCHN
From thekitchn.com
EASY ROASTED SUMMER VEGETABLES – THE COMFORT OF …
From thecomfortofcooking.com
13 REFRESHING SUMMER SOUP RECIPES | ALLRECIPES
From allrecipes.com
ROASTED VEGETABLE SOUP - BOWL OF DELICIOUS
From bowlofdelicious.com
31 BEST SUMMER VEGETABLE RECIPES | FOOD & WINE
From foodandwine.com
10 BEST VEGETABLE SOUP JAMIE OLIVER RECIPES | YUMMLY
From yummly.com
ROASTED VEGETABLE SOUP - COOKING WITH NONNA
From cookingwithnonna.com
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED VEGETABLE SOUP | RICARDO
From ricardocuisine.com
ROASTED SUMMER VEGETABLE SOUP WITH PESTO - WILLIAMS-SONOMA …
From blog.williams-sonoma.com
55 EASY BREEZY SUMMER SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
ROASTED SUMMER VEGETABLE SOUP - GLUTEN-FREE - A MEAL IN MIND
From amealinmind.com
ROASTED SUMMER VEGETABLES - EAST AND VERSATILE - BUDGET BYTES
From budgetbytes.com
ROASTED VEGETABLE SOUP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
ROASTED SUMMER VEGETABLE SOUP | GIRL VERSUS DOUGH
From girlversusdough.com
ROASTED-VEGETABLE SOUP RECIPE | MYRECIPES
From myrecipes.com
ROASTED TOMATO AND CORN SOUP - I HEART EATING
From ihearteating.com
CREAMY ROASTED VEGETABLE SOUP FROM LEFTOVERS - GARLIC & ZEST
From garlicandzest.com
BEST ROASTED SUMMER VEGETABLES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED SUMMER VEGETABLE SOUP – WELL NOURISHED CLUB
From wellnourishedclub.com
CREAMY SUMMER SQUASH SOUP (GF, VEGAN) - PEEL WITH ZEAL
From peelwithzeal.com
SUMMER ROASTED VEGETABLES | EASY VEGGIE SIDE DISH RECIPE
From kevinandamanda.com
ROASTED SUMMER VEGETABLES - THE BEST SUMMER SIDE DISH!
From sidewalkshoes.com
OVEN ROASTED SUMMER VEGGIE SOUP - YULI COOKS
From yulicooks.com
30 SUMMER SOUP RECIPES | EATINGWELL
From eatingwell.com
ROASTED TOMATO SOUP - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
35 BEST SUMMER VEGETABLE RECIPES - COOKINGCHEW.COM
From cookingchew.com
ROASTED TOMATO AND VEGETABLE SOUP RECIPE - COOK.ME RECIPES
From cook.me
SLOW ROASTED SUMMER VEGETABLES – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
ROASTED SUMMER VEGETABLES - I HEART EATING
From ihearteating.com
OVEN ROASTED SUMMER VEGETABLES RECIPE - HOME STRATOSPHERE
From homestratosphere.com
SUMMER ROASTED VEGETABLES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
COLORFUL AND DELICIOUS ROASTED SUMMER VEGETABLE MEDLEY RECIPE
From kudoskitchenbyrenee.com
ROASTED SUMMER VEGETABLE & CHILLI SOUP - DOM IN THE KITCHEN
From dominthekitchen.com
VEGETABLE SUMMER SOUP RECIPE • VEGGIE SOCIETY
From veggiesociety.com
SUMMER SHEET PAN ROASTED VEGETABLES - OUR SALTY KITCHEN
From oursaltykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love