Roasted Vegetable Soup 🍲
The roasted vegetable soup is inspired by my mother-in-law Susan. She's a super-talented cook, and we always love to enjoy her recipes whenever we visit and this healthy veggie soup is a hit! Let's unpack her secrets to this addictingly delicious vegetable soup!
Servings: 12 servings
Calories: 201kcal
Ingredients
Roasted Vegetable Soup Ingredient List
- 6.5 cups water
- 3.5 cups vegetable stock
- 3 pounds large sweet potatoes peeled and cut into 1-inch pieces, approx. 2 total
- 2 onions peeled and chopped
- 1-2 pounds large butternut squash peeled, seeded, and cut into 1-inch pieces, approx. 3 total
- 1 pound carrots peeled and roll-cut into 1-inch pieces
- 1 pound celeriac peeled and cut into ½-inch pieces, approx. 1
- ¼ cup olive oil
- 2 tablespoons kosher salt
Freshly cracked black pepper
- For the Soup Toppings
- 10-12 shiitake mushrooms stems removed
- 1 tub crème fraîche
- Chives
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Preheat the oven to (425°F) (218°C).
- Line a roasting pan with heavy-duty foil.
- Wash, peel, and cut the vegetables (butternut squash, sweet potatoes, carrots, celeriac, chives, and onions).
- Slice the shiitake mushrooms.
- Toss the veggies with olive oil, kosher salt, and a generous amount of pepper.
- Spread the veggies in a single layer on the pan. You may need more than one pan.
Cooking Instructions
- Roast the vegetables in the preheated oven for 1 hour, stirring a few times.
- In batches, puree the roasted vegetable mixture in a food processor, adding vegetable stock and water in each batch until it can be poured smoothly. Repeat and pour each batch into a stockpot that is warming over low heat.
- Taste and adjust seasonings as needed.
- For the Topping
- Add the sliced shiitake mushrooms to a hot skillet.
- Cook for 2 minutes, then add in 1 tablespoon olive oil and a pinch of salt.
- Stir and cook for an additional 4-5 minutes. Remove from the heat.
Notes
NOTE: The overall net carb count does not include the Substitute and Additional Ingredients.
If you're enjoying this Roasted Vegetable Soup recipe, I'd love to hear about it! Any thoughts on how to tweak it to be even lower in carbs? Please share your ideas in the comments!
Have a great time cooking!
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.05mg | Sodium: 1573mg | Potassium: 812mg | Fiber: 6g | Sugar: 10g | Vitamin A: 26568IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 1mg
