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    You are in: Home / Recipes / Slow Roasted Vegetable Soup Recipe
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    Slow Roasted Vegetable Soup

    Slow Roasted Vegetable Soup. Photo by FrenchBunny

    1/3 Photos of Slow Roasted Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    SugaredAlmond's Note:

    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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    Units: US | Metric


    1. 1
      Preheat the oven to 150°C.
    2. 2
      Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
    3. 3
      Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
    4. 4
      Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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!
    8. 8
      Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.

    Ratings & Reviews:

    • on August 27, 2006


      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!

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    • on August 28, 2006


      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.

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    • on September 27, 2005


      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

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    Read All Reviews (14)


    Nutritional Facts for Slow Roasted Vegetable Soup

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 130.0
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.3 mg
    Sodium 57.6 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 4.7 g
    Sugars 8.0 g
    Protein 3.1 g

    The following items or measurements are not included:

    fresh rosemary

    vegetable stock

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