Spicy Roasted Root Vegetable Soup with Parmesan Croutons
Roasted Vegetables + broth = roasted vegetable soup. I love this kind of math.Katie Workman #fallfest, root vegetables, soup
Serving Size: 4 (and doubles easily)
These slightly spicy—and just a touch of sweet—roasted vegetables became an instant soup with the addition of some broth (using vegetable broth give you a vegetarian soup) and a food processor. I used a combination of rutabagas, carrots and butternut squash, but you can play around with different combos.
If your rutabagas have a somewhat thin skin, and haven’t been waxed you can just scrub them before use. But if the skin is thick and waxy (which in my experience is often), then do peel them before cutting them up.
You can use this notion with all kinds of roasted vegetables, such as these (top this version of the soup with some blue cheese crumbles in addition to the croutons if you like).
I topped each bowl with some Parmesan Croutons I had recently made, and frankly I would make both the vegetables and the croutons again just for this soup.
This soup can be made up to 4 days ahead of time, and reheated in a pot on the stove. The croutons can be made and kept in a tightly sealed container for up to 2 days. You can re-crisp them, if needed, in the oven somewhere around 350°F for a few minutes.
Winter may be coming, though it doesn’t feel like it today, but, baby, I’ve got your autumn in a bowl right here.
Other soups to try as the weather gets chillier:
- Silky Leek Soup
- Leek, Chicken Sausage and Split Pea Soup
- Indian Butternut Squash-Carrot Soup
- Red Lentil, Fennel and Chicken Slow Cooker Soup
- Mexican Tortilla Chicken Soup
- Vegetable Udon Noodle Soup
- Creamy Tomato Soup
For the Root Vegetables
- 2 cups 1-inch cubed butternut squash
- 1 cup very thickly sliced carrots
- 1 cup 1-inch cubed rutabaga
- 2 tablespoons olive oil
- 1 teaspoon Kosher or coarse salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 400°F. On a rimmed baking sheet lined with parchment or aluminum foil and sprayed with nonstick spray, toss the butternut squash, carrots, and rutabaga with the 2 tablespoons olive oil and salt and pepper.
- Roast the vegetables in the oven for 20 minutes. While the vegetables begin roasting, make the glaze.
- In a food processor or blender, combine the scallions, pureed chipotles in adobo, honey and 2 tablespoons olive oil. After the vegetables have been in the oven for 30 minutes, remove them from the oven, and reduce the oven temperature to 350°F. Spoon the glaze mixture over the vegetables, toss to combine well, and return the baking sheet to the oven. Roast for another 20 to 30 minutes, until the vegetables are very tender and nicely caramelized.
- You can either transfer the vegetables to a food processor or a blender with 1 cup of the broth and puree, then transfer to a pot; or, use an immersion blender and puree the vegetables with 1 cup of the broth right in a pot. Either way, combine the pureed vegetables with the remaining 2 cups broth in the pot, and heat until everything is hot and smooth. Stir in the cream if using.
- Serve in bowls with the Parmesan Croutons.