For a vegetarian option, substitute vegetable stock for chicken stock. Roasting the vegetables brings out their natural sweetness, but you can also grill them for a smoky flavor. Adjust the amount of balsamic vinegar and truffle oil to your preference. A little goes a long way! The rosemary-infused oil can be made a day ahead of time.
Roasted Winter Vegetable Soup
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS78
Embrace the hearty flavors of winter with this velvety smooth soup, a celebration of roasted root vegetables elevated with aromatic herbs and a touch of luxury.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol1 mg
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Fiber11 g
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Protein6 g
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Saturated Fat1 g
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Sodium951 mg
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Sugar15 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepWith 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. (Time: 60 minutes)
02
StepPreheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray. (Time: 10 minutes)
03
StepPlace 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. (Time: 5 minutes)
04
StepEvenly 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. (Time: 30 minutes)
05
StepWhile 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. (Time: 40 minutes)
06
StepUse 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. (Time: 5 minutes)
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Maritza Reichert
Jun 3, 2025My family loved this! Even my picky eaters.
Guido Block
May 5, 2025The truffle oil is a game-changer! So luxurious.
Amara Strosin
Feb 1, 2025I didn't have rutabaga, so I substituted sweet potatoes. Worked great!
Rory Koepp
Jan 23, 2025Next time, I'll try adding a Granny Smith apple for a touch of sweetness.
Isidro Donnelly
Dec 12, 2024I added a pinch of red pepper flakes for a little kick. Delicious!
Arch Wiegand
Oct 17, 2024A fantastic way to use up leftover roasted vegetables.
Ronny Stiedemann
Oct 4, 2024I made this for a dinner party, and everyone raved about it!
Terry Volkmanhettinger
Sep 29, 2024Simple to make and packed with flavor!
Shyanne Dach
Sep 26, 2024This soup is absolutely divine! The rosemary-infused oil makes all the difference.
Hugh Stehr
Aug 28, 2024Freezes really well, perfect for meal prepping.