Root Veggie Bisque Recipes

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ROASTED ROOT VEGETABLE BISQUE

Blend simple roasted root vegetables with tomato paste and curry seasonings for a hearty bisque everyone will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 16



Roasted Root Vegetable Bisque image

Steps:

  • Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
  • Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
  • In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Fat 5, Fiber 8 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg

6 parsnips (1 lb), peeled, chopped
4 small turnips (1 lb), peeled, chopped
1 large (1 lb) celery root (celeriac), peeled, chopped
1 large (2 lb) butternut squash, peeled, seeded and chopped
1/4 cup olive oil
10 cups chicken broth
1/4 cup butter
2 large onions, chopped (2 cups)
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1 cup whipping cream
1/2 teaspoon salt
Croutons, if desired
Chopped fresh parsley, if desired

ROOT VEGGIE BISQUE

Root veggies like rutabaga, turnip, sweet potato, parsnip and beets are blended together to create this out-of-this-world autumn soup. Serve meatless or top off with bacon bits.

Provided by By Brooke Lark

Categories     Lunch

Time 40m

Yield 4

Number Of Ingredients 13



Root Veggie Bisque image

Steps:

  • Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
  • Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
  • Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

Nutrition Facts : ServingSize 1 Serving

1 rutabaga
1 turnip
1 sweet potato
2 parsnips
1 yellow beet
2 cloves garlic
1 sage leaf
1 sprig thyme
1 1/2 cups vegetable broth
1/2 cup cream
Salt and pepper to taste
1/3 cup sour cream
1/4 cup bacon bits

ROOT VEGGIE BAKE

If you want an Indian twist on the classic root vegetable bake, then this is a scrumptious alternative. I found that leaving it overnight to cool and then slow cooking it the next day blended the flavors beautifully.

Provided by canadian-brit

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 4

Number Of Ingredients 10



Root Veggie Bake image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.
  • Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 53.4 g, Cholesterol 22.9 mg, Fat 36.3 g, Fiber 10.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 494.3 mg, Sugar 17.5 g

2 large red onions, each cut into 8 wedges
2 large carrots, cut into 1/2-inch slices
1 ½ large sweet potatoes, cut into 3/4-inch slices, then into thirds
½ large rutabaga, peeled and cut into 3/4-inch cubes
½ cup olive oil
3 tablespoons butter, melted, or more to taste
1 ½ teaspoons curry powder
¾ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon ground cumin

ROASTED ROOT VEGETABLE BISQUE RECIPE - (4.5/5)

Number Of Ingredients 16



Roasted Root Vegetable Bisque Recipe - (4.5/5) image

Steps:

  • 1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer. 2 Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside. 3 In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

6 parsnips (1 lb), peeled, chopped
4 small turnips (1 lb), peeled, chopped
1 large (1 lb) celery root (celeriac), peeled, chopped
1 large (2 lb) butternut squash, peeled, seeded and chopped
1/4 cup olive oil
10 cups chicken broth
1/4 cup butter
2 large onions, chopped (2 cups)
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1 cup whipping cream
1/2 teaspoon salt
Croutons, if desired
Chopped fresh parsley, if desired

CELERY ROOT BISQUE WITH THYME CROUTONS

Categories     Soup/Stew     Potato     Vegetable     Appetizer     Sauté     Thanksgiving     Root Vegetable     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9



Celery Root Bisque with Thyme Croutons image

Steps:

  • Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
  • Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
  • Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.

1/4 cup (1/2 stick) butter
1 cup chopped celery
1/2 cup coarsely chopped shallots (about 3 large)
2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)
1 10-ounce russet potato, peeled, cut into 1-inch pieces
5 cups low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
Additional chopped fresh thyme

ROASTED ROOT VEGGIE BISQUE

This is an adaptation of a Barefoot Contessa recipe. I've been making Butternut Bisque for years but this one is fantastic. I made chicken stock from the remains of a lemon herb roasted chicken but I think this will also be very good with a good commercial chicken stock. Don't leave out the parsnips as I think they're the key to the fantastic flavor.

Provided by bmjohan

Categories     Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 9



Roasted Root Veggie Bisque image

Steps:

  • Dice carrots, parsnips, sweet potato and squash into 1 inch cubes. Divide between two cookie sheets, drizzle with 3 tbsp olive oil and sprinkle with salt & pepper. Toss well to coat. Roast for about 30 minutes, turning once, or till just about tender.
  • Meanwhile, in large soup kettle, saute leeks in 1 tbsp olive oil and 1 tbsp butter, for about 10 minutes. When veggies are roasted, add to kettle along with 6 cups of chicken stock. Simmer 1 1/2 hours or till veggies are very tender. Puree about 3/4 of soup. I like to leave some veggies unpureed for texture. If too thick add enough stock to get desired consistancy. Serve with croutons or crackers.

Nutrition Facts : Calories 261.5, Fat 10.8, SaturatedFat 2.5, Cholesterol 9.2, Sodium 646.5, Carbohydrate 37, Fiber 6.9, Sugar 11.1, Protein 7.1

1 lb carrot, peeled
1 lb parsnip, peeled
2 lbs butternut squash, peeled and seeded
4 tablespoons olive oil, divided
1 tablespoon butter
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
6 -8 cups chicken stock
1 cup leek, sliced

ROOT VEGETABLE PAVE

This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Side Dishes

Time 2h25m

Yield 8 servings.

Number Of Ingredients 12



Root Vegetable Pave image

Steps:

  • Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper., Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil., Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.

Nutrition Facts : Calories 248 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

3 medium russet potatoes, peeled
2 large carrots
2 medium turnips, peeled
1 large onion, halved
1 medium fennel bulb, fronds reserved
1/2 cup all-purpose flour
1 cup heavy whipping cream
1 tablespoon minced fresh thyme, plus more for topping
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper, plus more for topping
1 cup shredded Asiago cheese, divided

AUTUMN BISQUE

I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18



Autumn Bisque image

Steps:

  • Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

1/4 cup dairy-free spreadable margarine
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1/2 teaspoon grated lemon zest
BISQUE:
2 tablespoons olive oil
2 large rutabagas, peeled and cubed (about 9 cups)
1 large celery root, peeled and cubed (about 3 cups)
3 medium leeks (white portion only), chopped (about 2 cups)
1 large carrot, cubed (about 2/3 cup)
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1-1/2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced fresh chives

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