Roasted Vegetable Soup

Roasted vegetable soup tastes and looks great the day you prepare it! The flavors of the vegetables are intensified from the oven roasting. The vegetables are coated with olive oil, seasoned with salt and roasted on a high, 450° oven. This soup should be pureed if you want to serve it the next day as the veggies tend to shrivel from the roasting and are not as attractive.

Tender caramelized chunks of roasted butternut squash are yummy. Try not to eat too many of them before they go in the soup!

These thick slices of roasted cauliflower are beautiful and delicious. I roasted the slices whole and removed the core when I broke off the florets and put them in the soup pot. I tried a non stick grill pan to roast the cauliflower slices. They came out great and the pan was easy to clean.

I like to start soup with chopped onion, carrot, celery ( don’t tell Scott) and a clove of smashed garlic. My friend, Martine Seguin who lives in Auxerre, France starts her potage maison this way and I think her soup is delicious.

1 cup chopped celery
2 chopped carrots
1 medium chopped onion
1 smashed clove garlic
1 tablespoon olive oil plus extra for brushing roasted vegetables
1 small bouquet garni, all purpose herb blend
1 cup diced fire roasted tomatoes (Muir Glen brand)
1 sliced head of cauliflower
1 pound butternut squash cut in cubes
1 quart vegetable stock
chopped fresh herbs, Italian parsley
Sea salt and freshly ground pepper

1. Preheat the oven to 450°. Halve the squash, scoop out the seeds and cut into cubes, then brush with olive oil and sprinkle with salt. Place the squash cubes on a parchment lined baking sheet and bake until tender, about 30 minutes. The squash cubes will be brown and caramelized on one side, you can give them a stir about 20 minutes into the oven and let them continue for about 10 more minutes. If your oven is big enough you can roast the cauliflower at the same time, if not roast the veggies in two batches.

2. Heat the olive oil in the soup pot. Add the onions, celery, carrots and garlic clove. Cook over medium heat until tender and slightly brown on the edges. Add the bouquet garni, roasted tomatoes, butternut squash cubes, cauliflower florets and vegetable stock. Simmer on low heat, uncovered, until vegetables are fully tender. Remove the bouqet garni.
Let cool slightly and slightly puree to give the soup a little thickness. Season with salt and pepper to taste. Serve garnished with chopped fresh herbs.


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