A homemade roasted vegetable soup which is healthy, packed up with delicious veggies and will serve an army of guests!
THIS ROASTED VEGETABLE SOUP RECIPE IS: GLUTEN FREE, PALEO, PRIMAL, LOW CARB AND WHEAT BELLY FRIENDLY.
HEALTHY ROASTED VEGETABLE SOUP
Let me start off today (before writing about the roasted vegetable soup recipe) by saying that it feels great to be posting up recipes again. The direction for this site has been really nailed down over the last couple weeks as I have been monitoring analytics, learning more about food blogging and understanding more about promoting posts. Every day has been a great learning experience and hopefully all this work will help to build the community!
Back to the business at hand: our delicious recipe du jour. You guys are going to love this roasted vegetable soup recipe. Why? Well, to begin with... it is easy to make. It tastes delicious. It's good for you. It holds great in the refrigerator. It reheats well. Everyone loves the flavor and so many other reasons. And did I mention that it is really good? It is really good. You're going to love this recipe.
As a quick sidebar, this is the first recipe (hopefully of many) being posted up here which wasn't created in my kitchen. This recipe was created in the kitchen of my mother-in-law (Susan) for one of our recent holiday meals. She's an incredibly talented cook who took meticulous notes while creating this delicious soup. I'm thrilled that she created this soup recipe for the family and has allowed me to share it with you. It is the perfect start to a multi-course meal with a nice depth and balance. I would say that you could serve this dressed up for a fancy meal (as shown in the picture), or dressed down on a Tuesday afternoon for lunch.
QUICK COOKING TIP: Celeriac is more commonly known as celery root. Like fresh fennel (check out our Sweet Fennel Sausage Recipe), celeriac is an ingredient which is used in most home kitchens infrequently. When you are buying celeriac, get one which is firm and has no soft spots. Grocery stores often hold onto these a bit too long because they don't fly off the shelves. When it's time to use the celeriac, slice off the top and bottom to create a stable work surface. Peel the bulb by working around the circumference. If available, toss in some lemon water to prevent browning. Although they look a little odd, they taste great!
So let's get to the roasted vegetable soup recipe:
Roasted Vegetable Soup Recipe
Roasted Vegetable Soup with butternut squash, sweet potatoes, carrots, celeriac and onions. Delicious!
Ingredients
For the Roasted Vegetable Soup
- 1-2 LBS Large Butternut Squash, peeled, seeded and cut into 1" pieces., approx. 3 total
- 3 LBS Large Sweet Potatoes, peeled and cut into 1" pieces., approx. 2 total
- 1 LB Carrots, peeled and roll-cut into 1" pieces
- 1 LB Celeriac, peeled and cut into ½" pieces., approx. 1
- 2 Onions, peeled and chopped. Spanish.
- ¼ Cup Olive Oil
- 3.5 Cups Vegetable Stock
- 6.5 Cups Water
- 2 tablespoon Kosher Salt
- Fresh Cracked Pepper
For the Soup Toppings
- 10-12 Shiitake mushrooms, stems removed
- 1 Tub crème fraîche
- Chives
Instructions
For the Soup
- Preheat the oven to 425 degrees. While the oven is heating, line a roasting pan with heavy duty foil. Toss the cut vegetables with the olive oil, salt and a healthy dose of pepper. Add the cut veggies in a single layer to the pan (you may need more than 1 pan) and roast for 1 hour, stirring a few times.
- In batches in a food processor, puree the veggie mixture, adding in stock and water in each batch until it can be poured. Repeat and pour each batch into a stock pot that is warming over low heat.
- Taste and adjust seasonings. Taste again.
For the Soup Toppings
- Slice the shiitake mushrooms and add to a hot skillet. Cook for 2 minutes, then add in 1 tablespoon olive oil and a good pinch of salt. Stir and cook for 4-5 more minutes. Remove from the heat. When the soup is in bowls, add some of the shiitake to each bowl along with a dollop of crème fraîche and some chives.
- Serve hot and enjoy!
Nutrition Information
Yield
12Amount Per Serving Calories 308
Final Thoughts on the Healthy Roasted Vegetable Soup Recipe:
If you're fully paleo, omit the crème fraîche. Not a mushroom lover? Don't add them in. Looking for some different ideas to put on top of this roasted vegetable soup recipe? Try some crispy shallots with a chive oil. Maybe chop up some green onions and add on some goat cheese crumbles. I bet some roasted pumpkin seeds or roasted pepitas would be delicious too.
As with any recipe that calls for stock, I highly recommend using homemade stock whenever possible. It just tastes so much better. Homemade stock doesn't have the laundry list of crap added in that store bought has either. Vegetable stock can be made in about an hour (or less if you are using a pressure cooker). It's worth the extra time!
Again, a big thank you to Susan for doing such a great job with this recipe. Got any questions? Have other roasted vegetable soup recipes that you love? Give us a shout in the comments!
Angie - WhippedGreenGirl says
A recipe I think I can actually pull-off LOL - great post for this time of year when my garden is a plenty! Thanks for pinning it to my board too 🙂
Scott Groth says
Hey Angie:
Thank you for sharing your thoughts on this delightful soup.
Hope you have an awesome day!
Scott
Chelsey says
This looks SO delish!!! Totally on my winter soups to make list!!!
Scott Groth says
Hey Chelsey:
Thank you for writing. How did the soup come out?
Have an excellent day in the kitchen!
Scott
Hallie Foreman says
Hi Scott- Boy oh boy does this make a LOT of soup! Great news because it is delicious. I'm freezing a bunch now to save for another chilly day. Very good. Thanks!
Scott Groth says
Hey Hallie:
It does make a lot of soup. My family loves it! On a cold winter day, there is hardly any soup left to freeze...
Thank you for writing.
Take care,
Scott