Cream of Roasted Vegetable Soup

Here is another special Mouth Watering Monday for you, it’s Cream of Roasted Vegetable Soup! A guest post that I did over at The Weekend Gourmet and I thought I would share the recipe here with you today.

This soup is a good flu or cold buster as it is packed with nutritious veggies!! Plus it is a great vegetarian option that could easily be turned vegan too!!

The wonderful flavor of roasted veggies together in a soup. It is filling, satisfying and delicious!!!

Cream of Roasted Vegetable Soup

Tara Noland

A delicious blend of roasted vegetables transformed into an amazing soup!!

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup Recipes

Cuisine American

Servings 8 Servings

Calories 202 kcal

Ingredients

 

• 3 carrots peeled and sliced
• 2 parsnips peeled and sliced
• 1 large white onion sliced
• 1 yam peeled and sliced
• 1 sweet potato peeled and sliced
• 1 Tbsp. olive oil plus more for drizzling
• 3 cloves garlic minced
• Salt and pepper
• 2-900 ml. chicken stock or vegetable stock
• Fresh grating of nutmeg
• 1 cup half and half cream

Instructions

 

• Preheat oven to 400 F. On two rimmed baking sheets place the carrot, parsnips, and onions on one and the yams and sweet potatoes on the other.
• Drizzle with olive oil, salt, and pepper and toss.
• Bake in the oven for 20 min.
• Toss the vegetables and continue to bake until tender and starting to brown 10-15 min. The yams and sweet potatoes may be done first so that is why they were divided.
• Meanwhile, in a large pot add the 1 Tbsp. olive oil and saute the garlic for 1-2 min. until fragrant.
• Add the chicken stock and simmer for 10 min. Add the vegetables and nutmeg and simmer for 10-15 min. again. Adjust seasoning.
• Using a handheld immersion blender, blend until smooth. Stir in cream and heat until just simmering. Serve.

Nutrition

Serving: 1Calories: 202kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 17mgSodium: 485mgFiber: 3gSugar: 9g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!