Smooth and creamy, this roasted root vegetable soup draws its sweetness from the caramelized natural sugars of the vegetables. Use whatever’s left in your crisper drawer.
Every spring I seem to make one last end-of-winter soup. Even as fresh asparagus and rhubarb appear and the fruit trees begin to bloom, there are always a few tired root vegetables that deserve one more glorious transformation. This roasted root vegetable soup is the result: elegant, silky, and rich in flavor — yet made without cream or butter.
What started as wrinkled parsnips, slightly limp carrots and a tired pepper became something wonderful after trimming, roasting and blending. Roasting concentrates the vegetables’ natural sugars and deepens their flavor in a way boiling or steaming cannot — that caramelization is the secret to this soup’s depth.
After a spin in the blender and a few finishing touches, the soup becomes beautifully smooth and ready for company. I made a double batch from a handful of reject vegetables and enjoyed it even more the following day — like many soups, it benefits from sitting overnight.
If you’re using fresh, plump vegetables you may not need any extra sweetness. With older, drier produce a little maple syrup helps balance the flavors. A splash of sherry vinegar brightens the finished soup; if you don’t have sherry vinegar, a mild red or white wine vinegar will do. Honey is an acceptable substitute for maple syrup if needed.
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Kitchen Frau Notes: A small amount of sherry vinegar and a touch of maple syrup (optional) added at the end lift and balance the flavors. Adjust the sweetness to suit the natural sweetness of your vegetables.
Roasted Root Vegetable Soup
- 2 tablespoons olive oil
- 1 lb (450 g) mixed trimmed vegetables (for example 1–2 parsnips, 3–4 carrots, 1 red, yellow or orange pepper)
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled
- 4 cups (1 litre) chicken stock (or vegetable stock)
- Pinch cayenne pepper
- Salt to taste
- 1 teaspoon sherry vinegar
- 1 tablespoon pure maple syrup (optional, depending on the vegetables’ sweetness)
To garnish:
- A drizzle of good olive oil or a flavored olive oil (mushroom and sage or truffle oil work nicely)
- Freshly ground black pepper
Preheat the oven to 400°F (200°C).
Peel and trim the vegetables, cutting them into bite-sized chunks (carrots about 1 inch/2 cm). Place the vegetables, onion and garlic in a large roasting pan and toss with the olive oil to coat.
Roast for 45–60 minutes, stirring once halfway through, until the carrots are soft when pierced and some edges begin to brown and caramelize.
Tip the roasted vegetables and any pan oil into a blender. Add about half the chicken stock and blend until completely smooth. Add more stock as needed to help the mixture blend. Work in batches if necessary. Transfer the puree to a saucepan and stir in the remaining stock (you can use the remaining stock to rinse the blender and add it to the pot).
Alternatively, place the roasted vegetables and stock into a saucepan and purée with an immersion blender until smooth.
Season with a pinch of cayenne and salt to taste. Stir in the sherry vinegar and taste again. If the soup needs a touch more sweetness to balance the acidity, add the maple syrup. Heat gently until just coming to a boil, then remove from heat.
Ladle into bowls and finish each serving with a swirl of good olive oil and a grind of black pepper.
Makes about 5½ cups (1.3 L), serves 4.
Guten Appetit!
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