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Roasted Vegetable Soup
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 25 min
Cook 30 min
Total 55 min
Prep 25 min
Cook 30 min
Warm up with a bowl of this flavorful Roasted Vegetable Soup! Made with a puree of roasted vegetables and sprinkled with roasted pepitas, this recipe is a sure-fire taste hit!
Roasted Vegetable Soup promises a delightful experience with its harmonious blend of roasted flavors. This dish, brought to you by CARNATION® MILKS, delivers a comforting mix perfect for festivities or a cozy dinner. Infused with MAGGI Granulated Chicken Flavor Bouillon, the soup gains a depth of taste that complements the rich, smooth texture provided by NESTLÉ® CARNATION® Evaporated Fat Free Milk. Finished with optional roasted pepitas, every mouthful offers a satisfying crunch, making it ideal for Thanksgiving. Easy to prepare this nut-free soup is a versatile addition to any meal plan, showcasing that wholesome can taste deliciously special.
Roasted Vegetable Soup promises a delightful experience with its harmonious blend of roasted flavors. This dish, brought to you by CARNATION® MILKS, delivers a comforting mix perfect for festivities or a cozy dinner. Infused with MAGGI Granulated Chicken Flavor Bouillon, the soup gains a depth of taste that complements the rich, smooth texture provided by NESTLÉ® CARNATION® Evaporated Fat Free Milk. Finished with optional roasted pepitas, every mouthful offers a satisfying crunch, making it ideal for Thanksgiving. Easy to prepare this nut-free soup is a versatile addition to any meal plan, showcasing that wholesome can taste deliciously special.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 425° F. Line shallow roasting pan with foil.
Step 2
Place squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.
Step 3
Bake for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
Step 4
Puree half of roasted vegetables with about 1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with remaining vegetables and remaining water.
Step 5
Stir in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.
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