Creamy Roasted Vegetable Soup
Don’t boil these vegetables — roast them. Carrots, parsnip, pumpkin, and shallots under foil lose water and concentrate their sugars, and that is where the depth of this purée comes from; simmered roots never get there. The potato is the exception: boiled in its skin, it is present for starch and body rather than flavor.
On thickness and cheese
- Add the potato water back a splash at a time. It is the easiest way to steer consistency without diluting flavor.
- The cream called for is a 10% one — what a British cook knows as single cream and an American cook can approximate with half-and-half. Once it and the Gruyère go in, only warm the soup through; a rolling boil makes the cheese break and go grainy.
- 100 ml is a scant half cup, so the richness comes mostly from the oven, not the dairy. Aged Cheddar or Emmental swap in cleanly; Parmesan works but is saltier, so use less.
Parsnip can give way to celeriac or another carrot, though you lose the sweet-spiced note that justified it. Serve hot with grissini — the pencil-thin Italian breadsticks made from pizza-style dough — and keep leftovers up to three days, reheating gently and loosening with broth.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Boil the potato in its skin, then peel it.
Drizzle the carrots, parsnip, pumpkin and shallots with olive oil, cover with foil and roast in the oven (as in the "Roasted Vegetable Tart" recipe, but without adding honey).
Combine the roasted vegetables with the potato, add a little of the water the potato was cooked in, and blend everything with a hand mixer or blender.
Add the cheese and cream, season with salt and pepper, stir, warm through over the heat and serve with grissini.
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