Roasted Vegetable Soup With Gruyere Recipe

Name: Roasted Vegetable Soup With Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces carrots, peeled and cut into 2-inch chunks; 8 ounces sweet potatoes, peeled and cut into 2-inch chunks; 8 ounces butternut squash, peeled and cut into 2-inch chunks; 8 ounces parsnips, peeled and cut into 2-inch chunks; 8 ounces red bell peppers, seeded and cut into 2-inch chunks; 8 ounces white onions, peeled and cut into 2-inch chunks; 2 tablespoons olive oil; 2 -3 fresh rosemary, large springs; 1 head garlic, left whole for roasting; 6 cups vegetable stock (good quality is important); fresh black pepper, to taste; 6 -8 ounces gruyere cheese, grated; 6 slices baguette (optional)

Servings: persons

8 ounces carrots, peeled and cut into 2-inch chunks
8 ounces sweet potatoes, peeled and cut into 2-inch chunks
8 ounces butternut squash, peeled and cut into 2-inch chunks
8 ounces parsnips, peeled and cut into 2-inch chunks
8 ounces red bell peppers, seeded and cut into 2-inch chunks
8 ounces white onions, peeled and cut into 2-inch chunks
2 tablespoons olive oil
2 -3 fresh rosemary, large springs
1 head garlic, left whole for roasting
6 cups vegetable stock (good quality is important)
fresh black pepper, to taste
6 -8 ounces gruyere cheese, grated
6 slices baguette (optional)

1
Preheat oven to 350F.
2
Wrap garlic tightly in aluminum foil and set aside.
3
Toss the chunked vegetables with the olive oil till well coated, spread onto jelly roll pan and add rosemary.
4
Place in oven for 1 1/2 to 2 hours add the foil wrapped garlic for the last hour of roasting.
5
Remove the rosemary sprigs while place all veggies in soup pot.
6
Squeeze the garlic out of papery skins and into soup pot; add stock.
7
Keep warm on low while emulsifying or while whirling small batches in the blender; warm to desired serving temperature.
8
Option 1: Ladle into bowls and sprinkle with grated gruyere.
9
Enjoying with fresh backed bread.
10
Option 2: Arrange baguette slices in single layer on baking sheet and bake in a 400F oven until the bread is dry, crisp and golden on the edges about 10 minutes.
11
Adjust oven rack 6 inches from broiler element and heat broiler.
12
Set individual broiler safe crocks on a baking sheet and fill each about 3/4 full with soup.
13
Top each bowl with toasted baguette slice and sprinkle evenly with gruyere.
14
Broil until cheese is melted and bubbly about 3-5 minutes.
15
Let cool 5 minutes before serving.

1573

kcal

Calories

105

Fat

108

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 13 ingredients. The key ingredients include: 8 ounces carrots, peeled and cut into 2-inch chunks, 8 ounces sweet potatoes, peeled and cut into 2-inch chunks, 8 ounces butternut squash, peeled and cut into 2-inch chunks, 8 ounces parsnips, peeled and cut into 2-inch chunks, and more.

Yes, Roasted Vegetable Soup With Gruyere 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 Vegetable Soup With Gruyere

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