- Most Helpful
- Highest Rating
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!
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.
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
I make a similar soup with the following additional trick: When the vegetables are carmelized and done, I remove the pan from the oven and pour a quart of tomato juice into the pan. I then let the whole thing cool to room temperature and scrape the contents into a food processor for blitzing. No other stock or liquid needed. All the amazing carmelized bits are absorbed and people have been known to swoon when eating this soup!
Very nice. The rosemary got too bitter for my taste, even at the low temperature. Next time I'll add some fresh herbs at the end, when I add the broth. This recipe is a nice starting point for other flavour combos using whatever veggies are in season.
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!!!
this soup is easy and very delicious. All my family asked me to make it again. That is always a ringing endorsement.
This is the great soup,will make again,100 stars for flavour,thanks.
This soup had such a wonderful flavor of great veggies. Roasting the veggies brought on a whole new taste...fantastic stuff. My soup did not turn out thick like another reviewers, mine was thin after I used my hand blender. So I threw in a big handful of some rice and simmered it for a bit. It actually was a great addition thickening it up a wee bit. Perhaps a bit more roasted veggies will thicken it the next time. When I served it I swirled in a bit of Greek yogurt and served it with half a sandwich...Scrumptious lunch. Just love soups for lunch. Thanks for sharing your recipe SugaredAlmond.
This is very flavorful soup. I used only 3 cups of chicken stock and blended til creamy. I like the soup a little thick. Topped it off with bacon bits. Will make often....good diet food!!