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Roasted Vegetable Soup

I have been wanting a nice dinner that just says fall, and this is it! I saw the original recipe on the Barefoot Contessa. I thought it looked yummy, so I tried it and gave it my own little twist. I hope you enjoy it as much as I did!

Roasted Vegetable Soup

Ingredients
1 large sweet potato, peeled
1 pound carrots, peeled
1 butternut squash, peeled and seeded
1 eggplant, peeled
3 1/2-4 cups chicken stock
salt and pepper, to taste
2 teaspoons Penzey’s Mural of Flavor
2-3 tablespoons extra-virgin olive oil
fresh parsley, chopped for garnish
parmesan cheese, shaved for garnish

Preheat oven to 425°F. Cube all vegetables to about an inch in size. Place on two baking sheets and drizzle with olive oil and salt and pepper. Place on the middle rack in the oven and cook for 25-35 minutes, or until the vegetables are tender. Place vegetables in food processor in batches and blend until puréed. Combine the purée with the chicken stock in a medium sauce pot until heated through. Season to taste and serve with shaved parmesan and parsley.

I hope you try this, because it was really easy! Also, the Mural of Flavor from Penzey’s was perfect with this – get some! It can easily be omitted, however.

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109 Comments on “Roasted Vegetable Soup”

  1. jakson says:

    i like this post i read the post its very great your good artical i likre very much
    keep it up……..!!!!

  2. NEVER heard of Muriel of Flavor — where do you even find this?

    Recipe looks ahhhh-maz-ing!

    :)

  3. 7cakes says:

    YUMMM! This looks like an amazing recipe. Butternut squash always makes a great soup =D

  4. Junaid says:

    It must be easy .. i must try it…

  5. Hmm.. have all those garden veggies. Sounds good, and hopefully freezes well. Thank you for posting, and great pics.

  6. You know I have never understood why anyone would take the trouble to cube raw butternut squash when it is so easy to cut it open, remove the seeds, (save them!) put it cut-side down in a pan and roast it whole. To make soup or puree, you scoop the flesh into your blender, and then you can simmer the seeds and shells in water to make stock to enrich your soup.

    Your soup sounds like a lovely combination of flavors — even without Muriel of whosis, whatever that is.

  7. Mavis Davis says:

    I think I may in fact try this tonight! Thanks for the dinner idea. I just started my own food(ish) blog and the first recipes coincidentally also use fall flavors. (I use “coincidentally” because I use cues to figure out the dish). I so know what you mean about wanting fall food… even if it’s 80 degrees and humid out right now! :-)

  8. Ryan Hirsch says:

    Yummy! This sounds like a perfect dish for a chilly fall night, I’ll have to try it!

    http://cookingthroughcollegeblog.wordpress.com/

  9. mkglowe says:

    The photos are amazing – they have me hungry again right after lunch

  10. I’ll try this one soon!

  11. Sub veggie stock and this vegetarian would be in heaven!

  12. phoodology says:

    OMG. This soup looks so yummy. I’m going to try it this weekend!

  13. sarahnsh says:

    Looks really good, even though I’m not a veggies girl, that does like delish!

  14. Christina says:

    Looks like the perfect meal for today’s weather here in NJ. Thanks for the inspiration.

  15. Mmm yummy, this looks great!

  16. natasiarose says:

    I can’t wait to try this! My wife tends to stay away from roasted veggie soup because a lot of variations include an acidic tomato base. I think she will love this. Thanks for sharing!

  17. hmm… one of my favorite veggies, the squash. im hungry now! :p

    http://travellersdiningdepot.wordpress.com/

  18. yum – sounds and looks great!

    -grace

  19. jacoboheme says:

    Now “how easy is that?” I think I need to try this one. My roommates and I just got a food processor. Hmm… ;-)
    Thanks for sharing!

    -Jacob Ryan Paul

  20. digitaleblog says:

    Hmmm, It looks very delicious :)

  21. This looks absolutely amazing

  22. conniewalden says:

    Very nice. Looks delicious. Thanks for sharing this. Connie
    http://7thandvine.wordpress.com/

  23. foodandtools says:

    One of my favourite soups, I like to drizzle mine with some pumpkin seed oil for an extra bit of flavour, Moya

  24. Thank you for the recipe! It looks awesome.

  25. daoswald2493 says:

    Ganz nach den Geschmack für die Feinschmecker ! Nett zu lesen, alles Gute.

  26. This looks outstanding! I love your beautiful photos, too. I will give this a try and share this post with others. Thank you!

  27. Leah says:

    Looks amazing! I love anything Ina Garten too!

  28. TheOtherFrosti says:

    My stomach literally just growled, and I don’t think it was coincidence! I am so excited to make this tonight, so perfect for the season. Beautiful photography!

  29. MarciaG says:

    This looks delicious!!!

  30. msogavt says:

    This sounds truly delicious. Gotta give it a try.

  31. [...] I have been wanting a nice dinner that just says fall, and this is it! I saw the original recipe on the Barefoot Contessa. I thought it looked yummy, so I tried it and gave it my own little twist. I hope you enjoy it as much as I did! Roasted Vegetable Soup Ingredients 1 large sweet potato, peeled 1 pound carrots, peeled 1 butternut squash, peeled and seeded 1 eggplant, peeled 3 1/2-4 cups chicken stock salt and pepper, to taste 2 teaspoons Penze … Read More [...]

  32. Would go great with doughnuts ;-)

  33. What a perfect fall dish! May be my next dinner!

  34. Kevin says:

    Sounds good, might have to try it as the nights become cooler. For those who asked, here is a link to the “mystery” spice…

    http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

    Kevin

  35. Thank you all for you wonderful comments!!

    Kevin – thank you for posting the link to the spice. I was just about to do that myself!

    – Katherine

    • Kevin says:

      You are welcome. Glad to help. Actually I thank you for posting this, because now I found out about this wonderful-sounding spice shop just 21 miles up the road from my house,,, I cannot wait to go and visit and buy some fresh spices without having to pay shipping and handling!

  36. qcctest1 says:

    nice…

  37. Looks gorgeous, and so seasonally appropriate. Not to mention delicious!

  38. Thanks for the link to Penzey’s — now I know what “mural of flavor” means. — Sharyn

  39. girl with no dragon tattoo says:

    This sounds delicious. I will have to try this soon. I, too, am a newly wed in the kitchen and am learning how to cook for two.

    • Congratulations! It’s definitely a change cooking for two! I always hate having tons of leftovers, since we normally get sick of eating the same thing lol! Most of the recipes on my blog have about 6 servings in them so that I have at least one leftover night. Most of them can also easily be halved, if you want less food leftover :)

  40. veryyang says:

    This looks super delicious, can’t wait to try it out!

  41. helpseller says:

    Must be very delicious ~

  42. Mmmm … looks delicious! I love the colors of the dish. Must try this someday. :D

  43. game camera says:

    It makes me feel hungry.

  44. Hmm.. have all those garden veggies. Sounds good, and hopefully freezes well. Thank you for posting, and great pics.

  45. thegrumpess says:

    Mmm so many of my favorite vegetables all in one place. Awesome! By the way, your blog background is also awesome.

  46. Walking-Girl says:

    Looks great. Nice photos. I’m just wondering, do you put the butternut in the oven also?

  47. l0ve0utl0ud says:

    I made a soup just like this one a few days ago! On the moment, I ‘invented’ the recipe myself, so I’m happy to see that other people cook a similar kind of thing :)

  48. adamoc5 says:

    i can’t wait to try it ! sounds, looks deliciouuuus <3

  49. [...] If you liked this site remember to add to your favourite! Read All [...]

  50. aerah08 says:

    squash is actually one of my favorite veggies! its healthy and a lot of meals can be made with it.. ;)
    and it is good for the eyes.. :)
    congratulations :)

  51. copperknob says:

    Sounds scrumptious – will make some myself

  52. My kind of soup and blog. Just started to follow you…..

  53. suebthefoodie says:

    Beautifully done. Enjoyed your photography! SueB

  54. There is nothing more wonderful than home made soup: especially on nights that there’s no time to cook. I will make a cauldron of it and freeze it by portions. Your recipe sounds wonderful: AND nutritious,
    My blog discuses food in a different way: in the days of our grandmothers, when there were no measuring implements. We take them so for granted now.

    Great blog..
    Ronnie

  55. [...] I have been wanting a nice dinner that just says fall, and this is it! I saw the original recipe on the Barefoot Contessa. I thought it looked yummy, so I tried it and gave it my own little twist. I hope you enjoy it as much as I did! Roasted Vegetable Soup Ingredients 1 large sweet potato, peeled 1 pound carrots, peeled 1 butternut squash, peeled and seeded 1 eggplant, peeled 3 1/2-4 cups chicken stock salt and pepper, to taste 2 teaspoons Penze … Read More [...]

  56. v1ct0r1a says:

    Delicious looking recipe; I will definitely have to try it. I assume I can get the Mural seasoning at Meijer? I hope?

    • I’m not sure if you can or not, but you easily omit it from the recipe. I might try using the rind of a block of parmesan cheese in it next time, so you might try that. Just drop it in the pot after you puree everything, and simmer with the chicken stock for about 15mins on medium-low. Hope you try it!

  57. And your rendition looks yummy too!
    Kind thoughts
    Kate

  58. Inspired me to go dig up some garden carrots right now!! Thanks for the tasty pic’s!
    http://www.downtoearthdigs.wordpress.com

  59. whatsaysyou says:

    As a vegetable soup fan, I would give this recipe a go. Looks yummy.

  60. thank you for sharing the recipe …
    i ma feeling hungry now…may be some time i will try it..In photos it is looking yummy

  61. Chingta says:

    Woah ^^ it looks delicious ^^ *drooling*

  62. minnesotatransplant says:

    You’ve inspired me. I’m not a big fan of eggplant, but the concept of roasting vegetables before making them into soup is a keeper. I’m making roasted carrot and parsnip soup for supper tonight! Thanks to you!

  63. narkside says:

    Simple and straight-forward. Nice use of ingredients… AND the pics are awesome. Thanks for sharing!

  64. Tafarelo says:

    Very good! Now I’m hungry! hehe Maybe I can try this!!

  65. rachsmith says:

    This looks absolutely delicious….and beautiful photography. You’ve inspired me for supper. Thanks!

  66. Mackenzie | Red Roan Chronicles says:

    That looks delicious, and I actually have some of that Penzey’s mix. I’d be tempted to hit it with the immersion blender at the end to make it all creamy, too. Mmmmm…

    • I thought about using my immersion blender, too, but I have a hard enough time getting my meat-lover husband to eat any kind of soup….let along veggie soup! Leaving the vegetables chunky made it more appetizing to him lol.

  67. Wish I could cook. I’d make some of this. Maybe my peep will make some when the weather gets a little more fall like. Congratulations on your marriage.

    Arooo Roo, Stuart

  68. funner says:

    I showed this post to my wife and she promised to cook it for us to try : )

  69. Great article …Thanks for your great information, the contents are quiet interesting. I will be waiting for your next post.

  70. Looks deelish. I love anything butternut squash!

  71. 300hikes says:

    I love butternut squash soup. I make it every year as Autumn rolls around.

  72. Trying it right away! :)

  73. gaycarboys says:

    I can almost smell it from here. I’ll give it a whirl.

  74. Momma says:

    You are such an inspiration to me! I am going to give this a try and the yogurt and the pudding and the…

    I love your pics of Jack and Ellie-so cute!!!

  75. naughteebits says:

    YUM! Must try this, looks delicious!

  76. trixfred30 says:

    My wife will love this and I will try it out. For a twist on an old classic (and for those scared of cooking) you might like to try this

    http://happinessstanlives.wordpress.com/category/food-and-drink/cooking-with-wine/

  77. [...] Soup. So much soup. I made this roasted vegetable soup tonight for dinner. It went kinda like this. essential [...]


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