Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 cups chicken stock, preferably homemade; 1 quart Roasted Winter Vegetables, recipe follows; Kosher salt and freshly ground black pepper; Brioche Croutons, recipe follows; Good olive oil; Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved; 1 pound carrots, peeled; 1 pound parsnips, peeled; 1 large sweet potato, peeled; 1 small butternut squash (about 2 pounds), peeled and seeded; 3 tablespoons good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 6 ounces brioche loaf or challah; 1 tablespoon good olive oil; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

3 to 4 cups chicken stock, preferably homemade
1 quart Roasted Winter Vegetables, recipe follows
Kosher salt and freshly ground black pepper
Brioche Croutons, recipe follows
Good olive oil
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
6 ounces brioche loaf or challah
1 tablespoon good olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1
In a large saucepan, heat 3 cups of chicken stock.
2
Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender).
3
Pour the soup back into the pot and season, to taste.
4
Thin with more chicken stock and reheat.
5
The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
6
Serve with Brioche Croutons and a drizzle of good olive oil.
7
Preheat the oven to 425 degrees F.
8
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes.
9
All the vegetables will shrink while baking, so don't cut them too small.
10
Place all the cut vegetables in a single layer on 2 sheet pans.
11
Drizzle them with olive oil, salt, and pepper.
12
Toss well.
13
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
14
Sprinkle with parsley, season to taste, and serve hot.
15
Preheat the oven to 350 degrees F.
16
Slice the bread about 3/4-inch thick.
17
Cut off the crusts and then cut the slices in 3/4-inch dice.
18
You should have 3 to 4 cups of croutons.
19
Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper.
20
Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides.
21
Cool to room temperature before using and store in a sealed plastic bag.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 to 4 cups chicken stock, preferably homemade, 1 quart Roasted Winter Vegetables, recipe follows, Kosher salt and freshly ground black pepper, Brioche Croutons, recipe follows, and more.

Yes, Roasted 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.

That's it — enjoy your meal!

Roasted Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions