Slow Roasted Vegetable Soup

"The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Galley Wench photo by Galley Wench
Ready In:
2hrs 20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat the oven to 150°C.
  • Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
  • Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
  • Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
  • Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.
  • Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
  • If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
  • Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.

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Reviews

  1. Just in case other cooks aren't paying attention - 150 degrees Celsius is about 300 degrees Fahrenheit. I roasted my vegetables for an hour at the wrong temperature before realizing and starting over at the right temperature. Very good if you pay attention!
     
  2. Louise: It's started to feel like fall here so I tried your soup and it was so flavorful...roasting the veggies does wonders! I added zucchini and corn to the recipe. The consistency of the soup was a bit thick, more like baby food (see picture). Next time I think I'll cut in smaller pieces, puree only about a 1/4 of it and add the rest of the veggies. Thanks for sharing.
     
  3. This recipe is the reason I like fall/winter cooking. Sorry, used yams for sweet potaoes (it's an ongoing battle with some folks here at Zaar. ;)) Next time I'll try your suggestion of crumbled bacon bits and cheese on top. Roasting really brings out the best flavor of root veggies! Thanks for posting! cg
     
  4. I made this soup for our office "soup club". Got nothing but RAVE reviews. A delcious easy recipe to follow. I doubled the recipe for my luncheon and added an extra head of roasted garlic as mine were small. It has such an amazing texture, color and flavor. Definitely a keeper. The yogurt at the end is a nice addition. AMAZING!!!
     
  5. This is the great soup,will make again,100 stars for flavour,thanks.
     
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