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 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.
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
More about "vegetable soup recipe recipe 425"
EASY HEALTHY ROASTED VEGETABLE SOUP - THE BUSY BAKER
From thebusybaker.ca
5/5 (13)Calories 221 per servingCategory Appetizer, Dinner, Side Dish, Soup
- Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
- Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
- Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
SERIOUSLY GOOD VEGETABLE SOUP - COOKIE AND KATE
From cookieandkate.com
4.9/5 (520)Calories 179 per servingCategory Soup
- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
EASY HOMEMADE VEGETABLE SOUP - INSPIRED TASTE
From inspiredtaste.net
Reviews 35Calories 137 per servingCategory Soup, Entree
VEGETABLE SOUP RECIPE (30 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
4.9/5 (79)Calories 62 per servingCategory Soup
VEGETABLE SOUP RECIPE [+VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
HEALTHY VEGETABLE SOUP (EXTRA TASTY!) | RECIPETIN EATS
From recipetineats.com
SIMPLE BUT PERFECT VEGETABLE SOUP - MINIMALIST BAKER …
From minimalistbaker.com
HOMEMADE VEGETABLE SOUP RECIPE – SO GOOD! - RACHEL …
From rachelcooks.com
WINTER ROOT VEGETABLE SOUP - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
VEGETABLE BEEF SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST INSTANT POT VEGETABLE SOUP RECIPE - SHANE & SIMPLE
From shaneandsimple.com
VEGETABLE SOUP RECIPE (INDIAN VEG SOUP) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BEST VEGETABLE SOUP RECIPE - HOW TO MAKE VEGETABLE …
From thepioneerwoman.com
SUPER LOW CAL HEALTHY CREAMY VEGETABLE SOUP | RECIPETIN EATS
From recipetineats.com
EASY VEGETABLE SOUP - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
VEGETABLE SOUP RECIPES
From allrecipes.com
VEGETABLE SOUP RECIPE (EASY AND VERSATILE) | KITCHN
From thekitchn.com
IS YOUR FRIDGE A VEGETABLE GRAVEYARD? HOW TO REVIVE DEAD PRODUCE …
From theguardian.com
SLOW COOKER VEGETABLE AND GROUND TURKEY SOUP RECIPE
From allrecipes.com
VEGETABLE TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
VEGETABLE SOUP - COOKING CLASSY
From cookingclassy.com
25+ BEST CABBAGE RECIPES - EATINGWELL
From eatingwell.com
THE BEST VEGETABLE SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
LENTIL SOUP AND KASHAR TOASTIE RECIPE BY SERTAç DIRIK
From theguardian.com
ASPARAGUS, SPINACH AND LEEK SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love