Hearty Rosemary Roasted Winter Vegetable Soup

Recipe Collection: Dinner

Hearty Rosemary Roasted Winter Vegetable Soup warms up your soul with its rich flavors of winter produce. This gluten-free American classic is a comforting pureed soup that combines roasted butternut squash, rutabagas, and parsnips, enhanced by aromatic rosemary and a hint of balsamic vinegar. Perfect for cozy dinners or meal prep, this versatile dish can be served as a starter or main course.

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Overview

This savory and satisfying pureed soup highlights the best of winter's humble produce, offering a warm and comforting dish perfect for chilly days. The combination of roasted vegetables and aromatic rosemary creates a delightful depth of flavor, enhanced by a touch of balsamic vinegar and optional white truffle oil.

Diet Type

Gluten-Free

Allergies

None

Cuisine

American

Serving Size: 8

Cooking Time: 135 minutes

Ingredients

• 2 Sprigs fresh rosemary, minced
• 1 Pinch kosher salt
• 2 Tablespoons extra virgin olive oil
• Cooking spray
• 1 Small butternut squash, peeled
• 3 Medium rutabagas, peeled
• 4 Medium parsnips, peeled and sliced
• 4 Medium new potatoes, peeled
• 10 Cups chicken stock
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Teaspoons aged balsamic vinegar
• 2 Teaspoons white truffle oil (Optional)

Steps

1. Grind together the rosemary and kosher salt using a mortar and pestle. Add olive oil and continue mashing until the oil turns a darker green. Set aside for about an hour.
2. Preheat the oven to 425°F (220°C). Coat a shallow roasting pan with cooking spray.
3. In a large bowl, combine the squash, rutabagas, parsnips, and potatoes. Strain the olive oil mixture into the bowl and toss the vegetables to coat.
4. Spread the vegetables evenly on the prepared pan. Roast for 30 minutes until browned and cooked through, removing smaller pieces early to prevent burning.
5. While roasting, simmer the chicken stock in a large pot over medium-low heat. Once the vegetables are done, add them to the stock and simmer for about 10 minutes.
6. Puree the soup using an immersion blender in the pot, or in batches using a blender or food processor. Adjust thickness with extra broth or water if needed. Season with salt and pepper to taste.
7. Serve in warmed bowls, garnishing each with a drizzle of balsamic vinegar and white truffle oil.

Enjoy your Hearty Rosemary Roasted Winter Vegetable Soup!