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–+ servings
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5 from 3 votes

Roasted Vegetable Soup Recipe

Roasted Vegetable Soup with butternut squash, sweet potatoes, carrots, celeriac and onions. Delicious!
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Soup
Cuisine: American
Servings: 12 servings
Calories: 308kcal
Author: Scott Groth

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

Calories: 308kcal