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

Source: Everyday Food, October 2006
Total Time Prep Servings

Ingredients

Directions

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  • 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.
    Reply
  • catherine495
    18 OCT, 2009
    I made this and the roasted fall veggie pizza and thought that both were wonderful.
    Reply
  • fabibine
    3 OCT, 2008
    don't add water add some low sodium chicken broth and YES cream is a grat idea...
    Reply
  • RuthPhil
    25 JAN, 2008
    Try adding 1 cup cream for a smoother, creamier style.
    Reply
  • sdawson
    4 JAN, 2008
    use food processor, not blender. Substitute 1/2 of the potatoes for rutabegas or parsnips
    Reply

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