Roasted Veggie Soup

roasted veggie soup

While browsing through a Barefoot Contessa cookbook at Barnes & Noble, I spotted the title, Roasted Vegetable Soup.  “Yum,” I thought, “I need to try that!”  My family said it looked like baby food.  True, it did, but it tasted so good!  I couldn’t remember all of Barefoot Contessa’s ingredients so here’s my version…


1 sweet potato
1 butternut squash
handful of carrots (I had baby carrots so I used a handful of those)
1 onion (I used a red onion because that’s what we like)
3 cloves of garlic
1 quart chicken stock
olive oil
salt and pepper to taste


Peel sweet potato and cut away skin from the butternut.  Chop potato, butternut, and carrots into chunks (unless you’re using baby carrots in which case there’s no need for chopping).  Slice onion.  Peel garlic.  Throw everything into a roasting pan or dish.  Drizzle with olive oil and sprinkle with salt and pepper.  Cook in a preheated 300F oven until veggies are soft.  I roasted mine about 2 hours at that temp.  My oven often cooks a little hot.  After veggies are done, puree in a blender with chicken stock.  Place pureed soup in a pan and let simmer until ready to eat.  Season with salt and pepper to taste!

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