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Roasted Winter Vegetable Soup

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 6
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Roasted carrots, parsnips, butternut squash and celery combine to make this Roasted Winter Vegetable Soup a big hit. Roasting the vegetables and simmering with Progresso™ Vegetable Broth creates a comforting, complex flavor, making this otherwise-simple soup a go-to favorite.
By Betty Crocker Kitchens
Updated Dec 5, 2022
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Ingredients

  • 3 medium peeled carrots, cut in half, then crosswise into 1/4-inch slices
  • 2 medium peeled parsnips, cut in half lengthwise, then crosswise into 1/4-inch slices
  • 2 stalks celery, cut into 1/4-inch slices
  • 3 cups cubed peeled butternut squash (1-inch)
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium onions, cut in half, then into 1-inch slices
  • 2 cartons (32 oz each) Progresso™ Vegetable Broth (8 cups)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon balsamic vinegar
  • Additional freshly grated Parmesan cheese, if desired
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 425°F. In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
  • 2
    In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
  • 3
    Ladle into serving bowls, and garnish with additional cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store-bought croutons make the perfect crunchy garnish for this brothy Roasted Winter Vegetable Soup.
  • tip 2
    Want to make a heartier, non-vegetarian version of this Roasted Winter Vegetable Soup recipe? Just add 3 cups of shredded cooked chicken.
  • tip 3
    To save on prep time, purchase fresh cubed butternut squash from your grocery store’s produce section.
  • tip 4
    Add some extra greens to your soup by stirring in 1 cup of baby spinach leaves along with the cheese.

Nutrition

220 Calories, 12g Total Fat, 5g Protein, 23g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
900mg
38%
Potassium
550mg
16%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
23%
Sugars
7g
Protein
5g
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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