3 roasted vegetable soup recipes to keep you warm this winter.
I love to make roasted vegetable soups, they are so easy, and roasting the vegetables first adds so much flavour.
Rather than doing three posts, i deciding to combine three of my favourite soup recipes together on one post.
I hated soup as a child, but i can’t get enough of it now. Its so comforting and simple to make, and a great thing to do with any left overs, or veg that are on their last legs.
My favourite, smooth pureed soups include, a parsnip and leek soup, a spicy pumpkin and Romano pepper soup and a cauliflower and roasted garlic soup.
i love chunky soups too so i will work on writing up some of those recipes too.
I plan on creating a lot more soup recipes this winter and i have a few flavours i want to create, so be sure to check back for more soon.
In the mean time i hope these 3 roasted soup recipes will keep you going. They are easy and adaptable.
3 roasted vegetable soup recipes
I love to chop all the veg for the soup and put it in a large roasting tray and then roast it until caramelised.
Then i pour over the hot stock, so it releases all the crispy pan goodness and then puree it and then warm it in a pan.
you can add more or less stock depending on how thick you like it.
I cant think of any thing better than a hunk of freshly baked bread and a bowl or steamy hot soup on a cold autumn day, can you?
Soup is also great to pack and take out on autumn picnics. I like to fill a thermos when i go out to the woods on the weekend,
spicy roasted squash Romano pepper soup
Ingredients
- 2 tbsp olive oil
- 1 large butternut squash
- 2 Romano peppers pointed sweet peppers
- 1 large onion
- 4 cloves of garlic (skin on)
- 1 tsp dried Chilli flakes (plus more)
- 1 and 1/2 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1.5 lt stock (chicken or vegetable) add 1 lt to start and the rest to thin it out to your preference
- salt and pepper
Instructions
- Preheat
the oven to 180c 250f
Peel and chop the butternut squash into cubes, add to a roasting tray, then peel and cut the onion into quarters and add to the same tray. Remove the seeds from the peppers and cut them into chunks and mix with the onion and squash then add the cloves of garlic with their skin still on. Drizzle over some olive oil and roast for bout 35 to 40 minutes until the squash is tender. Push the roasted garlic out of the skins then discard the skin and then mix the garlic back into the tray of roasted veg. Pour over the stock to release any flavour from the tin and
mix. Tip into a large sauce pan and add a tsp of dried oregano and the paprika
and a tsp of chilli flakes then use a stick blender and purée. Season and then
taste. Add more chilli if you want it spicier (I added quite a lot as I like it
spicy) and some more stock it you want the soup thinner. Simmer for 10 minutes
then serve with some more chilli flakes and some pumpkin seeds and some freshly
ground black pepper.
roasted cauliflower cheddar soup
Equipment
- blender
Ingredients
- 1 cauliflower
- 3 potatoes
- 1 leek
- 1 onion
- 3 cloves of garlic
- 1 litre vegetable stock or chicken stock (plus 500 ml more if you like it thinner)
- 100 grams grated strong cheddar
- 2 tbsp whole grain mustard
- salt and pepper
- leaves from 2 sprigs of thyme (leaves picked off stems)
Instructions
- Preheat the oven to 180c
Chop the cauliflower and leek and place in a large roasting pan. Peel the
potatoes and cut into cubes and add to the pan then peel and chop the onion and garlic
and toss together with the other veg. Drizzle over olive oil and
sprinkle on salt and pepper and roast for 20 minutes then toss add the thyme and roast for a
further 20 minutes. Measure out stock that has been simmering until its hot. (you can keep some of the cauliflower to one side before pureeing if you want some chunks in the soup)
Pour into roasting pan and scrape to release any flavours from the pan then
pour into a blender or a pan and use a stick blender to puree, add the grated cheese, mustard and more salt and pepper to your taste. simmer in pan until hot, add more stock if you like a thinner soup.
add more salt and pepper and servePsi served this soup with cheese straws made with a sheet of puff pastry and some grated cheddar.grate 50g of cheddar on to a sheet of rolled out puff pastry, fold in half, grate more cheese on top and press on, cut into strips. twist and place on baking tray. sprinkle over some flaked salt and bake for 30 minutes at 180c
roasted vegetable soup with crispy sage
Ingredients
- 1 cauliflower
- 3 parsnips (large)
- 2 leeks
- 4 cloves or garlic
- 1 large onion
- 3 potatoes
- small bunch of sage
- 1.5 litres chicken stock (or vegetable stock)
- Parmesan rind (chunk of the rind from a block of Parmesan) optional
- 1 tbsp whole grain mustard
- 50 grams grated Parmesan
- salt and pepper
Instructions
- Preheat the oven to 180c
Chop the cauliflower, parsnips and leek and place in a large roasting pan. Peel the
potatoes and cut into cubes and add to the pan then peel the onion and garlic
and slice and toss together with the other veg. Drizzle over olive oil and
sprinkle on salt and pepper and roast for 20 minutes then toss and roast for a
further 20 minutes. check with a fork to see if the parsnips and potatoes are tender, if not roast for a further 10 to 20 minutes.Add stock to a pan with Parmesan rind and heat, leave until it is simmering. remove rind and pour into roasting pan and scrape to release any flavours from the pan then
pour into a blender, add 4 sage leaves, grated Parmesan, mustard and more salt and pepper to
your taste and purée. Pour into a sauce pan and warm through.In a pan fry some sage leaves in oil and use to garnish with some chopped walnuts. (keep the sage infused oil to drizzle over soup) add lots more salt and pepper (i love my soup with lots of freshly ground black pepper)
Another favouite of mine is a tortellini in brodo and a veggie version
I love soup, we always start our meals with a bowl of soup
Lovely recipes as usual. How much stock should be used on the spicy roasted squash Romano pepper soup please?
thank you so much, i forgot to add that to the ingredient list, i use 1.5 lt xx