Roasted Vegetable Soup

Discussion in 'Vegetables, Salads and Mushrooms' started by detroitdad, Feb 13, 2018.

  1. detroitdad

    detroitdad Senior Member

    Location:
    Ypsilanti, MI.
    We love roasted veggies. We've never made a roasted veggie soup before. I wanted to get this thread started before I forgot. Unfortunately I probably won't have time to make it for a few weeks. This weekend is my Birthday Weekend Celebration. I'm having 15 people out for Patrami and poker. Then family from upstate NY will be visiting us for the weekend.

    Anyways, if you have some suggestions for a simple home cook then please sound off.

    Some favorite roasted veggies are below. Not all will be used in the soup btw.

    Asparagus
    Cauliflower
    Broccoli
    Potatoes
    Radishes
    Zukes
    Green and Red Bell Peppers
    Jalapenos
    Onions

    Suggested combinations for the soup? Anything I'm forgetting?

    Thanks,

    B
     
    ElizabethB likes this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    ...I'll have a think...
     
    ElizabethB likes this.
  3. morning glory

    morning glory Obsessive cook Staff Member

    Are you using stock?
     
    ElizabethB likes this.
  4. morning glory

    morning glory Obsessive cook Staff Member

    I think a roasted spicy green soup might be good - green peppers, zucchini, jalapeno, onion.
     
    ElizabethB likes this.
  5. detroitdad

    detroitdad Senior Member

    Location:
    Ypsilanti, MI.
    Im not that far into the thought process yet lol
     
    ElizabethB likes this.
  6. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    If you've never made a stock before, then now's the time to start. Since your plan is to make a roasted vegetable soup, your stock should also be made with roasted vegetables if possible. Making a stock is very easy:
    1. Figure out how much stock you need for your recipe (say, 4 cups).
    2. Add at least 50% more water than you need to end up with (say, 6 cups) to a large pot.
    3. Throw in roughly chopped carrots, onions, and the things you usually discard (like potato skins and the woody ends of the asparagus). Note that, here, you'll add roasted carrots and roasted onions, plus anything else that might have been roasted
    4. Add rosemary and thyme, and a bit of salt. Feel free to improvise this part with other seasonings you like, but those are my favorites.
    5. Simmer for at least 4 hours
    6. Strain out the vegetable mush. The rest is your stock!
     
  7. Herbie

    Herbie Senior Member

    Roast parsnip soup is delicious. I thought it would be too sweet but it isn't.
     
    ElizabethB likes this.
  8. morning glory

    morning glory Obsessive cook Staff Member

    Very true, I made some h as allspice, not long ago. Spices such as allspice, nutmeg, ginger, garam masala work magic with parsnips.
     
    ElizabethB and Herbie like this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice