Rockin’ Roasted Vegetable Soup

There’s nothing better on a cold winter day than a hot pot of soup. The only problem is, that I’m not all that fond of veggies. A big pot of Beef Vegetable holds no allure past the smell of it simmering on the stove. However, I learned from my Sneaky Tomato Soup, that you can puree just about anything and it will taste good.


This soup is one inspired again from Ina Garten, The Barefoot Contessa, with a twist from what was on sale at Fresh Market this week.

Rockin’ Roasted Vegetable Soup

1 pound carrots

1 pound parsnips

2 large sweet potatoes

1 acorn squash

1 red onion

2 quarts chicken stock

¼ Cup Whipping Cream, half and half or milk (optional)



Garnish with Parmesan Cheese, Crème Fresh or Sour Cream

Peel all vegetables, cut into chunks and place on cookie sheets. Drizzle with olive oil and season with salt and pepper. Roast at 425 degrees until veggies look all shrivelly, like when the kids stay in the bath tub too long and are slightly browned. I made these veggies ahead, so I stopped here and refrigerated them until the next day.

Put veggies in a dutch oven or stock pot and add chicken stock. Bring to a simmer and allow to simmer over medium heat for 15 minutes. Test and make sure the veggies are very tender…almost falling apart when you poke them with a fork.

Remove from heat and blend with an emersion blender, food processor or traditional blender until smooth.

So yummy. Big Mama gives this soup thumbs up for fix-a-head-ability, nutrition and incognito veggie hiding. Little mouths at least will eat it, even if it is without rave reviews…its veggies, I’ll take it.