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Roasted Autumn Vegetable Soup

Posted By Alex On October 25, 2019 @ 1:28 pm In Soup | Comments Disabled

Autumn vegetables naturally lend themselves to roasting.
Characteristic tastes are exquisitely transformed in the heat of the oven, creating an intensity of savoury flavour and a subtle sweetness.

Roasted Autumn Vegetable Soup

Prep Time: 30 minutes                   Cooking Time: 90 minutes
Number of Servings: 6


6 -7 cups of a combination of some or all of the following autumn vegetables, peeled and cut into ½ inch chunks:

Sweet potato
Acorn or butternut squash; pumpkin

2-3 tablespoons (45-60 mL) olive oil
1 teaspoon (5 mL) kosher or sea salt
½ teaspoon (2.5 mL) freshly ground black pepper

3-4 garlic cloves, minced

1-2 tablespoons (15-30 mL) olive oil
2 medium onions, medium dice
2 celery stalks, medium dice

5 – 6 cups (1 ½ litres) vegetable broth (commercial or homemade [1])
1 tablespoon (15 mL) fresh chopped thyme (or 1 teaspoon dried)
2 tablespoons (30 mL) fresh chopped Italian parsley
Salt and Pepper, to taste

1 tablespoon (15 mL) sherry vinegar
2 tablespoons (30 mL) heavy cream (optional)
Salt and pepper, to taste

Garnish:  Sour Cream or Creme Fraiche;  chopped parsley


  1. Preheat oven to 375 degrees. Prepare your choice of 5 or 6 cups of chopped vegetables and place in a large mixing bowl; Add 2-3 tablespoons of olive oil; sprinkle with salt and pepper.   Place on a large parchment-covered baking sheet.
  2. Roast vegetables for 35-40 minutes, stirring every 10 minutes so the vegetables roast evenly. Add the minced garlic and continue to roast for an additional 10 minutes. Ensure the vegetables are tender.
  3. Heat a large soup or stock pot over low-medium heat. Add 1 – 2 tablespoons olive oil and sauté the chopped onion and celery for about 10 minutes, or until soft and fragrant (do not brown).
  4. Add the roasted vegetables to the soup pot and stir to combine. Slowly add the broth and bring to a very gentle simmer. Simmer 5-10 minutes. Add the thyme and parsley.
  5. With an immersion blender, puree the soup until the desired thickness is reached. Alternatively, a food processor or blender can be used to puree the soup.
  6. Stir in the sherry vinegar and the heavy cream (if using); add salt and pepper to taste.
  7. Heat through and serve. Garnish with some crème fraiche or sour cream and a sprinkle of extra thyme or parsley.

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