Savory Roasted Winter Vegetable Soup

Follow our step-by-step guide on how to make Savory Roasted Winter Vegetable Soup.

1. Step 1

   Start by bringing the fresh rosemary and a pinch of kosher salt together in a mortar and pestle. Grind them until they form a fragrant paste. Slowly pour in the extra virgin olive oil, continuing to mash until the oil takes on a lovely darker green hue. Set this aromatic mixture aside for about an hour to let the flavors meld beautifully.

2. Step 2

   Preheat your oven to 425°F (220°C). While the oven warms up, grab a shallow roasting pan and give it a light coat with cooking spray to prevent sticking.

3. Step 3

   In a large mixing bowl, combine the butternut squash, rutabagas, parsnips, and new potatoes. Drizzle the olive oil mixture over the vegetables, straining it through a fine-mesh sieve to catch any rosemary bits. Toss everything together until the veggies are well-coated in that delicious oil.

4. Step 4

   Spread the seasoned vegetables evenly on the prepared roasting pan. Roast them in the preheated oven for about 30 minutes, or until they are beautifully browned and tender. Keep an eye on the smaller pieces, as they may cook faster and need to be removed to prevent burning.

5. Step 5

   While the vegetables are roasting, pour the chicken stock into a large pot and bring it to a gentle simmer over medium-low heat. Once the roasted vegetables are ready, add them to the simmering stock and let them mingle for about 10 minutes, allowing the flavors to deepen.

6. Step 6

   Now comes the fun part! Use an immersion blender to puree the soup right in the pot until it reaches your desired consistency. If you prefer a smoother texture, you can blend it in batches using a regular blender. If the soup is too thick for your liking, feel free to add a splash more broth or water to thin it out. Season with salt and freshly ground black pepper to taste.

7. Step 7

   To serve, ladle the warm soup into bowls. For a touch of elegance, drizzle a quarter teaspoon of aged balsamic vinegar and a quarter teaspoon of white truffle oil over each serving. Enjoy the comforting warmth of this delightful winter soup!