Creamy Roasted Vegetable Soup

Name: Creamy Roasted Vegetable Soup
Total time: 2 h 35 min
Yield: 8 serving(s)
Ingredients: 1 butternut squash - peeled, seeded. and cut into chunks; 2 russet potatoes, peeled and quartered; 1 onion, peeled and quartered; 1 cup cauliflower florets; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 clove garlic, minced; 2 tablespoons all-purpose flour; 4 cups low-fat, low-sodium chicken broth; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; ¼ teaspoon ground black pepper; ½ cup milk; 1 tablespoon grated Parmesan cheese, or to taste

Anita Schecter Website

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Roasting potatoes, squash, onion and cauliflower in the oven caramelizes the vegetables and brings out their natural sweetness in this soup recipe. This meat-free dish is a delicious meal for cool winter nights, or served as a first course for a fall dinner party or even for Thanksgiving dinner. Making a roux before simmering the vegetables gives depth, and pureeing the soup with milk instead of heavy cream adds creaminess without the additional calories. Use an immersion blender placed directly in the pot instead of a regular blender to save having to puree the soup in batches.

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Servings: 8

Ready in: 2hr 35min PT2H35M

Ingredients

1 butternut squash - peeled, seeded. and cut into chunks
2 russet potatoes, peeled and quartered
1 onion, peeled and quartered
1 cup cauliflower florets
1 tablespoon olive oil
1 tablespoon unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
4 cups low-fat, low-sodium chicken broth
1 teaspoon fresh thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup milk
1 tablespoon grated Parmesan cheese, or to taste

Directions

Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
Toss potatoes, squash, onion, and cauliflower with olive oil in a bowl to coat; spread into prepared baking dish.
Roast in the preheated oven for 25 minutes, turn the vegetables, and continue roasting until tender, about 20 minutes more.
Melt butter in a large stockpot over medium-high heat. Sauté garlic in butter until fragrant, about 1 minute. Stir flour into the butter with a whisk until all flour is moistened. Stream broth into the pot while whisking; add the roasted vegetables, thyme, salt, and pepper.
Bring the liquid to a boil, cover the pot, and reduce heat to low. Simmer soup for 30 minutes.
Puree soup with an immersion blender to desired texture. Stir milk into the soup. Sprinkle Parmesan cheese over the soup to serve.

Mealthy tip:

For a dairy-free version, make a few substitutions: swap the butter for olive oil, use unsweetened almond milk in place of the milk and omit the Parmesan cheese. As an alternative, purée the cooked soup with 1/2 cup silken tofu for added creaminess without adding dairy.

Tagged:

Dinner Lunch American Oven Potatoes Squash Thanksgiving Butternut Squash Soups And Stews No Meat

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4.5out of 5 Stars

(2 Reviews)

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What others are saying

Laura Griffin says:

I've always loved vegetable soup, but this creamy version with roasted vegetables gives me life! I love the flavors that come out when the vegetables are roasted. This soup is really easy to make, and it's so delicious!

Jen the Mighty says:

This is a good vegetable soup, but I think I could add some leeks and mushrooms and feel even more satisfied with it. As it is, very solid with good flavor.