Brr, baby, it's cold outside! When the weather starts getting bitter, I love to turn to smooth, pureed soups to soothe the chills from the inside out. The tastiest way I've found to make such soups is really easy, too:
Simply oven-roast your vegetables of choice on a large baking sheet. Then dump them into a pot on low heat, stick blend with water, stock, cream, yogurt... maybe a little vinegar or wine, whatever liquid you see fit. Voila: a nearly foolproof approach to rich, flavorful soups.
Two favorite combos I recently tried during a particularly cold week: carrot/apple/onion and sweet potato/garlic/squash. It can be fun tinkering with different combinations and it's honestly as easy as tossing them into the oven, walking away, then pureeing an hour later.
What combos have you tried or would you like to try?
Related: How To Roast Any Vegetable
(Image: Wiley via The Kitchn)
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Butternut Squash & Apples with some heavy cream. Awesommme.
Parsnip & apple. Crave-worthy.
My go to roasted veggie soup is:
Eggplant, tomato, onion, and garlic. Once I roast them I toss them in a pot of boiling chix or veggie stock, add a little thyme, and a splash of cream... it's amazing!
when you say apple, does that mean that you're roasting the apples too?
I have been addicted to that roasted broccoli soup posted here a few weeks ago. I love roasted veggies and tell everyone if they have a vegetable they want to make peace with, roast it up with a little olive oil and they will eat it off the pan. I like to add some white beans or chickpeas into my soups, adds a little protein and fiber while making them nice and creamy.
roasted tomato, onion and garlic all the way. just can't get enough of it.
@Ekozy- that's a great idea! I will have to try tossing in chickpeas! I also love coconut cream in soups,especially butternut soups...
ive had to switch to a low carb diet recently and have found soup is a great way to mix it up with all the veggies im having to eat. so far my fav is just a few lbs of good roma tomatoes and a couple of garlic cloves roast em for an hour drizzled with salt and pepper and olive oil, puree with a little basil.
Ill have to try some of these other combos! thanks
In one of my favorite winter recipes you puree half the roast veggies and leave half of them cubed. Its like a vegetable bisque.
onion-red peper and carrot-ginger are my favorites!
What is the recipe for carrot/apple/onion soup?
Ack! I love roasted vegetables! I use them in everything! Soups, salads, savory tarts. I've used roasted butternut squash in soups, empanadas, enchiladas, puddings, flatbread (right in the dough!), small pies, large pies, dumplings, kofta!!
One of my favorite roasted vegetables is roasted mushrooms, which I use in quiches, tarts, dumplings, pies, or just toss over a salad.
Don't get me started on cauliflower! Or parsnips! How about a roasted apple and parsnip gallette? Or a roasted root veg and walnut bisque?
Okay, I'll stop now. But I could go on and on! (more than I already have)
I love roasted veg!