Roasted Root Vegetable Bisque Food

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

ROASTED VEGETABLE BISQUE

Steps:

• Preheat the oven to 450F
• Place parchment paper on a rimmed baking sheet.
• Chop the veggies to similar sizes, peel veggies, if needed. I used 1/2 large red onion, 1 large zucchini, 1 large yellow squash, 2 carrots, 1 parsnip, 1/2 yellow beet, 2 cups frozen butternut squash
• Add the oil and toss the veggies in the oil, coating them lightly.
• Roast at 450 in the oven for 30 minutes
• Add the roasted veggies to the blender (affiliate link). Be careful they are hot. Add the vegetable broth and blend until smooth
• Add the spices and Kite Hill Chive cream cheese. Blend until smooth
• Optional: Serve with additional cream cheese to stir in.

ROOT VEGGIE BISQUE

Steps:

• Pierce the rutabaga, turnip, sweet potato, parsnips, and beet with a fork. Place all vegetables in a large, microwaveable bowl. Cover with plastic wrap and microwave for 10-12 minutes, or until each of the veggies are soft to the touch.
• Cut peels off of each of the veggies; discard. Place half of peeled vegetables in a large blender with half of vegetable broth and cream. Blend until smooth and completely pureed. Pour mixture into medium saucepan. Repeat with remaining vegetables, broth and cream.
• Heat over medium-high heat, stirring frequently, until steaming and hot. Serve topped with sour cream and bacon bits.

ROASTED ROOT VEGETABLE BISQUE

Steps:

• Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.
• Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.
• In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED VEGETABLE BISQUE

Steps:

• 1. Prepare your veggies for roasting: - Wash all veggies and dry them with paper towel. - Don't need to chop up the baby carrots. - Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
• 2. Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
• 3. Arrange veggies on pan in single layer. (I usually end up using two pans).
• 4. After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
• 5. Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
• 6. When done roasting, move veggies from pan to a big pot. Pour in broth and water.
• 7. Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
• 8. Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
• 9. Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
• 10. Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
• 11. Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
• 12. Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)

ROOT VEGETABLE BISQUE

Steps:

• Peel and chop the rutabaga. Slice parsnips, carrots and celery. Peel and slice russet potatoes. Add all the vegetables to a large pot, and then add the salt, water, chicken broth and bay leaves. Bring to a strong simmer and cook for 30 minutes or until vegetables are tender. Turn off the heat and let the mixture rest for 20 minutes or more.
• Remove bay leaves, then add soup (including broth) to a blender in batches. Do not load the blender more than two-thirds full because the mixture will be warm and steam will build up. Puree in batches and return to the pot. Add all the cheese, and reheat the soup until most of the cheese melts. Serve.

ROASTED ROOT VEGETABLE BISQUE RECIPE - (4.5/5)

Steps:

• 1 Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer. 2 Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside. 3 In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.

SPICY ROASTED VEGETABLE SOUP

Steps:

• Preheat oven to 425˚F. Line two rimmed baking sheets with aluminum foil, parchment paper, or silicone mats.
• Combine the vegetables in a large mixing bowl bowl and add the coconut oil, salt, and pepper. Toss to coat the vegetables evenly. Divide evenly on the prepared baking sheets and roast for 30 minutes, stirring once or twice, until the vegetables are tender and golden.
• Remove from oven and place in a large stock pot on the stove. Add the broth and spices, then bring to a simmer over medium heat. Continue to simmer for 20 minutes.
• Remove from heat. Using an immersion blender, blend until smooth. Stir in cream, and add extra broth or cream if desired to adjust consistency. Season with salt and pepper to taste.
• Ladle into bowls, garnish if desired, and serve warm.

AUTUMN BISQUE

Steps:

• Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

OVEN ROASTED ROOT VEGETABLES

Steps:

• Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
• Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
• Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

ORANGE ROOT VEGETABLE BISQUE

Steps:

• Heat the butter in a large pan and gently cook the onion until soft but not brown.
• Stir in the cumin and coriander then add the carrots and stir until the carrots are coated in the butter.
• Add the stock, bring to a simmer and cook gently for 15-20 minutes or until the carrots are very tender.
• Blend the soup until smooth then pass it through a fine sieves into a clean pan. Add the creme fraiche, season to taste with salt and pepper and gently reheat.
• Pour into cups or warmed bowl, add a little chilli sauce and serve immediately.

ROASTED VEGETABLE BISQUE

Steps:

• Preheat oven to 400F. Place cashews in a bowl of water and let soak. While cashews are soaking, put cauliflower, garlic and carrots in a large bowl. Drizzle bowl of vegetables with olive oil and sprinkle with salt and pepper. Mix until evenly coated then spread evenly on a sheet pan. Place onion and peppers in the bowl used for vegetables then drizzle with olive oil and sprinkle with salt and pepper. Mix until evenly coated then spread evenly on a second sheet pan. Place both sheet pans in the oven and roast vegetables 20-30 minutes or until they are tender and edges start to brown. Note that the onion and peppers are likely to be done earlier than the other vegetables. Drain and rinse cashews then place them in a high-powered blender. Peel roasted garlic cloves add them to the blender along with all of the vegetables. Add miso, cumin, sriracha and vegetable broth to blender. Blend on high until smooth and creamy. Garnish with croutons and parsley.

VEGAN ROOTS AND BLUES BISQUE

Steps:

• Peel root vegetables. Coarsely chop into large pieces. Place in large bowl along with onion and whole garlic cloves. Drizzle with oil and toss together to evenly coat. Spread out in a single layer on large baking sheet. Season with salt and pepper. Tuck thyme into vegetables. Bake on lower rack in oven for 40 to 50 minutes until tender. Stir occasionally, watching that vegetables donu2019t burn or turn dark, as you want the resulting soup to be creamy golden.
• Meanwhile, for crisp potato wafers to garnish soup, wash purple potatoes and thinly slice on a mandolin. Spread out on kitchen towel and blot as dry as possible. Line baking sheet with parchment paper and spread slices out as evenly as possible. Bake on upper rack in 400 F (200 C) oven for 10 to 15 minutes, depending on the thickness, until crisp and golden. Remove from oven when done as you like and season with salt. Set aside to cool.
• When root vegetables are tender, remove sheet from oven and set aside to slightly cool. Discard thyme sprigs.
• In high-speed blender, add roasted vegetables and half the stock. Whirl until velvety smooth, stopping occasionally to scrape down the sides with a spatula. Transfer pureu0301e to large saucepan. Add remaining stock, cannellini beans, vinegar, salt, and pepper. Gently heat until warmed through. Do not boil.
• To serve, ladle into bowls. Touch each up with a fresh grating of nutmeg and garnish with crisp potato wafers and a fresh thyme sprig.

CURRIED ROOT VEGETABLE BISQUE

Steps:

• Preheat the oven to 425°F.
• To make the naan bread: Heat the milk gently in a saucepan and sprinkle over the yeast. Add the sugar, stir well and allow to rest for approx. 10 minutes until the yeast has dissolved.
• Sift the flour into a large bowl, add the salt and baking powder and mix together. Add the milk-yeast mixture, oil, yogurt, and egg and knead into a dough. Cover and allow to rise in a warm place for approx. 1 hour.
• Knead the dough on a floured work surface, divide into 8 pieces and roll into balls. Roll 4 of the balls into drop-shaped naans and sprinkle with rosemary.
• Place the naans on a baking sheet and bake in the middle of the oven for approx. 8 minute until light brown. Prepare the remaining pieces of dough in the same way.
• For the soup: Heat the oil in a large saucepan set over a medium heat and fry the onions. Add the garlic, cumin and rosemary and cook for 2 minutes.
• Add the parsnip, then the stock and simmer for approx. 30 minutes. Stir in the olives and then puree everything with an immersion blender. Season with salt and ground black pepper to taste.
• Pour into bowls garnished with chives and cumin and serve with the hot naan bread.

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.