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Roasted Root Vegetable Soup

A deliciously warming soup for the winter months.


1 recipe Roasted Root Vegetables

4 cups low-salt vegetable or chicken broth


Add the vegetables and broth to a large non-reactive pan over moderate heat. (Non-reactive means a material such as stainless steel—as opposed to aluminum or copper—that won’t affect the taste of the ingredients.) Cover and bring to a low simmer. Cook until the vegetables are very tender. If you want the soup to have a chunky texture, use a potato masher to mash the vegetables to the desired consistency. If you want a smoother soup, use a Foley mill, an immersion blender, blender or food processor fitted with the metal blade to puree the mixture. For a thinner consistency, add more broth. Add salt and pepper as desired, and serve hot. Serves 8.

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