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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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)

10 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
I made this and the roasted fall veggie pizza and thought that both were wonderful.
Rating: Unrated
don't add water add some low sodium chicken broth and YES cream is a grat idea...
Rating: Unrated
Try adding 1 cup cream for a smoother, creamier style.
Rating: Unrated
use food processor, not blender. Substitute 1/2 of the potatoes for rutabegas or parsnips