Roasted Vegetable Soup With Gruyere Food

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 200C/400F
• Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
• Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
• Place in the oven for 20 minutes, turning everything over after 10 minutes.
• After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
• Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
• Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
• Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
• Stir in the parmesan and season to taste.
• Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

EASY HEALTHY ROASTED VEGETABLE SOUP

Steps:

• Preheat your oven to 400 degrees Fahrenheit and line to large baking sheets with parchment paper.
• Add the eggplant, cauliflower, onions, peppers, garlic, tomatoes, zucchini, and carrots to the baking sheets, making sure they're in a single layer.
• Drizzle the olive oil over top and sprinkle with salt and pepper.
• Roast at 400 degrees Fahrenheit for about 35-40 minutes, or until the carrots are tender when pierced with a fork and the vegetables are beginning to brown slightly.
• Add all the roasted vegetables and their juices to a large pot over medium heat and add the stock.
• Allow the mixture to come to a low boil and reduce the heat until the mixture begins to simmer.
• Simmer for about 10-15 minutes and then turn off the heat.
• Add the coconut milk (or half and half) and puree until smooth.
• Serve with a dollop of your favourite yogurt and some fresh herbs for garnish.

WINTER SQUASH SOUP WITH GRUYèRE CROUTONS

Steps:

• For soup:
• Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
• Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
• For croutons:
• Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

GRUYèRE & VEGETABLE SOUP

Steps:

• Wash and trim the leek, cut off and discard half the green top, then thinly slice. Peel and chop the carrot and potato into a small dice. Thinly slice the celery or fennel into bite-size sticks and dice the onion. The vegetables should all be of roughly the same size.
• Heat the butter and oil in a medium pan and gently sweat all the vegetables, except the broccoli, with the thyme leaves for about 10 minutes, stirring every now and then until softened, but not coloured.
• Add the flour to the pan and stir for a minute until it all becomes pasty, then slowly stir in the stock. Bring to the boil, stirring until thick then add the milk, season well and reduce to a simmer.
• Continue to simmer for 10 minutes, then add the broccoli florets and continue cooking for another 5 minutes or until the broccoli is just cooked. When ready to serve, stir in most of the parsley, then ladle the hot soup into four bowls. Scatter each serving with the cheese and remaining parsley, for your diners to stir in. The gruyère will melt into strings, which is all part of its charm.

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. 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.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
• 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.

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 ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
• Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
• To reheat: Reheat over medium heat.
• For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.

ROASTED VEGETABLE SOUP WITH GRUYERE

Steps:

• Preheat oven to 350°F.
• Wrap garlic tightly in aluminum foil and set aside.
• Toss the chunked vegetables with the olive oil till well coated, spread onto jelly roll pan and add rosemary.
• Place in oven for 1 1/2 to 2 hours add the foil wrapped garlic for the last hour of roasting.
• Remove the rosemary sprigs while place all veggies in soup pot.
• Squeeze the garlic out of papery skins and into soup pot; add stock.
• Keep warm on low while emulsifying or while whirling small batches in the blender; warm to desired serving temperature.
• Serving:.
• Option 1: Ladle into bowls and sprinkle with grated gruyere. Enjoying with fresh backed bread.
• Option 2: Arrange baguette slices in single layer on baking sheet and bake in a 400F oven until the bread is dry, crisp and golden on the edges about 10 minutes.
• Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler safe crocks on a baking sheet and fill each about 3/4 full with soup. Top each bowl with toasted baguette slice and sprinkle evenly with gruyere. Broil until cheese is melted and bubbly about 3-5 minutes. Let cool 5 minutes before serving.

CAULIFLOWER GRUYERE SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
• Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
• Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
• Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.

ROASTED VEGETABLE AND GRUYERE QUICHE

Steps:

• Preheat the oven to 400 F (200 C).
• Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper. Roast at 400 F for 15 minutes, turning once half-way through.
• Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
• Brush a 10-inch quiche dish with melted margarine.
• Assemble: Place the roasted vegetables in the quiche dish. Add the Gruyere and green onions. Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
• Bake at 375 F (190 C) for 30-35 minutes or until a knife inserted near the center comes out clean.