Roasted Fall Vegetable Soup

10 Ratings
  • 5 1
  • 4 4
  • 3 4
  • 2 1
  • 1 0

This is an easy, hearty soup for the cooler fall weather.

Everyday Food, October 2006

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (5)

10 Ratings
  • 5 1
  • 4 4
  • 3 4
  • 2 1
  • 1 0
Martha Stewart Member
09/28/2010
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.
Martha Stewart Member
10/18/2009
I made this and the roasted fall veggie pizza and thought that both were wonderful.
Martha Stewart Member
10/03/2008
don't add water add some low sodium chicken broth and YES cream is a grat idea...
Advertisement
Martha Stewart Member
01/25/2008
Try adding 1 cup cream for a smoother, creamier style.
Martha Stewart Member
01/04/2008
use food processor, not blender. Substitute 1/2 of the potatoes for rutabegas or parsnips
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 03/20/2023