https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • First Course
  • Roast Vegetable Soup with Basil

Roast Vegetable Soup with Basil

Posted on Jan 22nd, 2023
by Paul Hegeman
Categories:
  • First Course
  • Soups

Every time I make this roast vegetables soup I slightly change the ingredients depending on what’s in the fridge or the leftovers I have from a roast dinner. The quantities however stay the same, but please allow your imagination to run when making this soup and use whatever

I personally enjoy the different flavors every time I make it using slightly different ingredients.

Enjoy!

Roast Vegetable Soup w/ Basil

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 30 mins
Course Soup
Servings 4 servings

Ingredients
  

  • 2 tins tomatoes whole peeled
  • 4 clove garlic
  • 2 onions
  • 300 grams vegetables solid roasting, such as pumpkin, sweet potato etc
  • 200 grams vegetables softer roasting, such as zucchini, squash, mushrooms etc
  • 6 sprigs rosemary
  • 3 cups chicken stock
  • 2 tablespoons basil
  • blue cheese
  • olive oil extra virgin
  • sea salt flakes
  • black pepper freshly ground

Instructions
 

  • Preheat oven to 180 degrees (350 fahrenheit).
  • Peel and roughly chop the solid roasting vegetables and cover liberally with olive oil, a pinch of salt and pepper and roast for 30 minutes.
  • Meanwhile roughly chop the softer roasting veg.
  • Peel the onion and garlic and dice finely.
  • After the solid vegetables have been in for 30 minutes turn them and add the softer vegetables after tossing them in oil, roast a further 40 minutes.
  • Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.
  • Add the tinned tomatoes and the stock.
  • Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.
  • Bring the contents of the pot to boil and then reduce to simmer.
  • Once the vegetables have roasted remove them from the oven and add to the pot and simmer for 3 hours (you may need to add some water over those hours as the soup may dry up slightly).
  • Once it has all cooked for the 3 hours, using a stick blender or a food processor puree until the soup is a smoother consistency (although not too long as you want to maintain a slightly chunky consistency).
  • Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.

Notes

ROAST VEGETABLE AND BASIL SOUP
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.