Roasted Winter Vegetable Soup
Roasted carrots, parsnips, butternut squash and celery combine to make this Roasted Winter Vegetable Soup a big hit. Roasting the vegetables and simmering with Vegetable Broth creates a comforting, complex flavor, making this otherwise-simple soup a go-to favorite.
Directions
Recipe 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 gr
Related Recipes
