ROASTED VEGETABLE SOUP
Provided by Ina Garten
Time 13h15m
Yield 3 to 4 servings
Number Of Ingredients 22
Steps:
- In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
ROASTED WINTER VEGETABLE, CHICKEN, AND CHILE SOUP
The color and flavors will knock your socks off! I adapted this from a recipe by Danielle Walker on the Against All Grain blog. It's great on a cold winter night with some crusty bread or some tortillas. You can omit the chile if you don't like spiciness, or just substitute a milder chile. Start with raw chicken or use leftover cooked chicken, if that's what you have on hand. But by all means, use a good stock, not broth, preferably homemade! Duck stock or goose stock could also be used. Make sure you have enough of the diced cooked vegetables in the soup to give a nice texture to the finished soup. Err on the side of more than half, if necessary. I use Tia Rita chipotle seasoning blend, which is available online at http://newmexicospecialtyfoods.com/nosaltseasonings.htm., but a small amount of canned chipotles in adobo can be used instead.
Provided by zeldaz51
Categories Pumpkin
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 30 to 40 minutes, or until the vegetables are tender and have started to caramelize, stirring every 15 minutes. Vegetables may be roasted up to a day in advance of assembling the soup.
- Bring 4 cups of the chicken stock to a simmer in a large stockpot. Add the (raw) chicken, herbs, chile, and salt and pepper to taste. Cover and poach very GENTLY while the vegetables are roasting, about 30 minutes, or until chicken is cooked through and tender enough to shred with a fork. Shred chicken intro bite-sized pieces and set aside, covered with a bit of the stock to keep it moist.
- Add half the vegetables to the soup, and place the other half in a blender, making sure to put all of the onions pieces into the blender jar. Puree the vegetables with the reserved 1 cup of stock.
- Add the vegetable puree, cooked chicken, and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is heated through. Taste and adjust the seasonings, if needed. Serve in large bowls with a dollop of sour cream and lime wedges, if you like.
Nutrition Facts : Calories 236.8, Fat 10.7, SaturatedFat 2, Cholesterol 9, Sodium 510.9, Carbohydrate 26.1, Fiber 3.6, Sugar 9.3, Protein 9.9
ROASTED VEGETABLE SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 19
Steps:
- Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
- Right before serving, stir in the thyme and lemon zest.
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
- Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
ROASTED CHICKEN AND VEGETABLE SOUP
My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.
Provided by startnover
Categories Stocks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place water in a large pot. Add the chicken base and stir well.
- Add all vegetables and turn on medium heat, bringing to a boil.
- Turn down to a simmer.
- Cook for about 30 minutes add seasoning and bring back to a boil.
- Dump in pasta and cook till tender/firm.
- Add the diced chicken and cook about 5 more minutes.
- Freezes well.
Nutrition Facts : Calories 236.5, Fat 1, SaturatedFat 0.2, Sodium 120, Carbohydrate 48.2, Fiber 3.2, Sugar 3.9, Protein 8.1
ROASTED WINTER VEGETABLE SOUP
Roasting the vegetables and simmering with Progresso™ vegetable broth is all you need to do to give this simple soup a deeply complex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
- In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
- Ladle into serving bowls, and garnish with additional cheese.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 7 g, TransFat 0 g
ROAST CHICKEN AND VEGETABLE SOUP
This satisfying soup can be made with our Double Roast Chicken or any roast chicken and roasted vegetable leftovers.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.
CHILI CHICKEN AND VEGETABLE SOUP
Make and share this Chili Chicken and Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
- Stir in the chili powder and cook for 2 minutes.
- Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
- Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.
Nutrition Facts : Calories 263.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 836.2, Carbohydrate 41.6, Fiber 6.2, Sugar 3.2, Protein 10.6
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