Roasted Balsamic Winter Vegetable Soup Recipe

Name: Roasted Balsamic Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Balsamic Vinegar; 2 teaspoons Finely Chopped Fresh Thyme; 1 teaspoon Finely Chopped Fresh Basil; 1/4 cups Extra Virgin Olive Oil; 1 whole Large Red Onion, Halved, Cut Into Wedges; 1 whole Large Granny Smith Apple, Cubed; 1 whole Large Sweet Potato, Peeled And Cubed; 1/2 pounds Carrots, Peeled And Chopped In Rounds; Coarse Salt And Ground Black Pepper; 4 cups Unsalted Vegetable Stock; 4 Tablespoons Plain Nonfat Yogurt; 2 Tablespoons Granulated Sugar, Brown Sugar Or Honey; 1 teaspoon Ground Cinnamon And/or Nutmeg; Cayenne Pepper Or Crushed Red Pepper Flakes; Honey, Shaved Fresh Parmesan, Chopped Walnuts Or Pecans, For Topping

Servings: persons

2 Tablespoons Balsamic Vinegar
2 teaspoons Finely Chopped Fresh Thyme
1 teaspoon Finely Chopped Fresh Basil
1/4 cups Extra Virgin Olive Oil
1 whole Large Red Onion, Halved, Cut Into Wedges
1 whole Large Granny Smith Apple, Cubed
1 whole Large Sweet Potato, Peeled And Cubed
1/2 pounds Carrots, Peeled And Chopped In Rounds
Coarse Salt And Ground Black Pepper
4 cups Unsalted Vegetable Stock
4 Tablespoons Plain Nonfat Yogurt
2 Tablespoons Granulated Sugar, Brown Sugar Or Honey
1 teaspoon Ground Cinnamon And/or Nutmeg
Cayenne Pepper Or Crushed Red Pepper Flakes
Honey, Shaved Fresh Parmesan, Chopped Walnuts Or Pecans, For Topping

1
Preheat oven to 400u00b0F.
2
Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil.
3
Place chopped onion, apple, sweet potato, squash and carrots on large baking sheet. Add dressing and season with salt and pepper; toss to coat. Roast until vegetables are tender and slightly brown around edges, about 35-40 minutes.
4
Place vegetables in a large stock pot and pour in 3-4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, until vegetables are soft.
5
Puree soup using a (stick) blender, adding more broth if necessary. Add yogurt, sugar, cinnamon/nutmeg and cayenne/crushed red pepper flakes and continue to puree until incorporated. Season with a dash of salt and black pepper. Taste and adjust seasoning, if necessary.
6
Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts or pecans.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Balsamic Vinegar, 2 teaspoons Finely Chopped Fresh Thyme, 1 teaspoon Finely Chopped Fresh Basil, 1/4 cups Extra Virgin Olive Oil, and more.

Yes, Roasted Balsamic Winter Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Balsamic Winter Vegetable Soup

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