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Under 30 Minutes

Roasted Fall Vegetable Soup

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Fall Vegetable Soup

Source: Everyday Food, October 2006


  • 6 cups (about 1/2 recipe) Roasted Fall Vegetables
  • 1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
  • Coarse salt and ground pepper
  • Bread or crackers, for serving (optional)


  1. Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.

  2. Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.

Reviews (5)

  • mmeriche30 28 Sep, 2010

    as contributor below mentioned, definitely use a broth instead of water in this recipe, it really brings out the flavors even more! i took my veggies straight out of the oven to the stovetop and brought to a boil with chicken broth, then let simmer lid closed, for a few minutes before pureeing. it turned out delicious.

  • catherine495 18 Oct, 2009

    I made this and the roasted fall veggie pizza and thought that both were wonderful.

  • fabibine 3 Oct, 2008

    don't add water add some low sodium chicken broth and YES cream is a grat idea...

  • RuthPhil 25 Jan, 2008

    Try adding 1 cup cream for a smoother, creamier style.

  • sdawson 4 Jan, 2008

    use food processor, not blender.
    Substitute 1/2 of the potatoes for rutabegas or parsnips

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