Back to Roasted Fall Vegetable Soup All Reviews for Roasted Fall Vegetable Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Fall Vegetable Soup Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Ingredients Ingredient Checklist Roasted Fall Vegetables 1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon) Coarse salt and ground pepper Bread or crackers, for serving (optional)
Gallery Roasted Fall Vegetable Soup
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Gallery
Roasted Fall Vegetable Soup
Roasted Fall Vegetable Soup
Roasted Fall Vegetable Soup
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 4
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 4
4
Ingredients
Ingredients
- Roasted Fall Vegetables 1 to 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon) Coarse salt and ground pepper Bread or crackers, for serving (optional)
Directions
Working in batches, puree vegetables in blender with a total of 4 to 5 cups water. Pour each batch through a fine-mesh sieve into a large saucepan, pressing puree through with a spoon or rubber spatula.
Thin puree with additional water, if necessary; heat soup over medium. Add lemon juice, salt, and pepper to taste. Serve with bread or crackers, if desired.
Reviews (5)
Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Reviews (5)
Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 09/28/2010 as contributor below mentioned, definitely use a broth instead of water in this recipe, it really brings out the flavors even more! i took my veggies straight out of the oven to the stovetop and brought to a boil with chicken broth, then let simmer lid closed, for a few minutes before pureeing. it turned out delicious. Martha Stewart Member Rating: Unrated 10/18/2009 I made this and the roasted fall veggie pizza and thought that both were wonderful. Martha Stewart Member Rating: Unrated 10/03/2008 don't add water add some low sodium chicken broth and YES cream is a grat idea... Martha Stewart Member Rating: Unrated 01/25/2008 Try adding 1 cup cream for a smoother, creamier style. Martha Stewart Member Rating: Unrated 01/04/2008 use food processor, not blender. Substitute 1/2 of the potatoes for rutabegas or parsnipsMartha Stewart Member
Rating: Unrated 09/28/2010
as contributor below mentioned, definitely use a broth instead of water in this recipe, it really brings out the flavors even more! i took my veggies straight out of the oven to the stovetop and brought to a boil with chicken broth, then let simmer lid closed, for a few minutes before pureeing. it turned out delicious.
Rating: Unrated
Rating: Unrated 10/18/2009
I made this and the roasted fall veggie pizza and thought that both were wonderful.
Rating: Unrated 10/03/2008
don’t add water add some low sodium chicken broth and YES cream is a grat idea…
Rating: Unrated 01/25/2008
Try adding 1 cup cream for a smoother, creamier style.
Rating: Unrated 01/04/2008
use food processor, not blender. Substitute 1/2 of the potatoes for rutabegas or parsnips
All Reviews for Roasted Fall Vegetable Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Fall Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
