6 Reviews of Slow Roasted Vegetable Soup

From: Cookgirl

On Sep 27, 2005

This recipe is the reason I like fall/winter cooking. Sorry, used yams for sweet potaoes (it's an ongoing battle with some folks here at Zaar. ) Next time I'll try your suggestion of crumbled bacon bits and cheese on top. Roasting really brings out the best flavor of root veggies! Thanks for posting! cg

From: Chef #346128

On Aug 27, 2006

Just in case other cooks aren't paying attention - 150 degrees Celsius is about 300 degrees Fahrenheit. I roasted my vegetables for an hour at the wrong temperature before realizing and starting over at the right temperature. Very good if you pay attention!

From: Galley Wench

On Aug 28, 2006

Louise: It's started to feel like fall here so I tried your soup and it was so flavorful...roasting the veggies does wonders! I added zucchini and corn to the recipe. The consistency of the soup was a bit thick, more like baby food (see picture). Next time I think I'll cut in smaller pieces, puree only about a 1/4 of it and add the rest of the veggies. Thanks for sharing.

From: Mr. Ladypit

On Oct 28, 2006

This was a tasty fall soup, even though forgot the yogurt(or sour cream). Made as is except I used homemade chicken stock. Will freeze the leftovers for later. Thanks for the recipe

From: rahrahmah

On Oct 13, 2008

Honestly, so good. I also got confused regarding the temperature, and roasted them too low for an hour but that didn't seem to hurt them any.

From: Shazzie

On Sep 30, 2009

Absolutely delicious! Made as directed other than used 4 enormous sprigs of fresh rosemary just 'cause I had them on hand. Definitely a keeper for my household. Also, incredibly easy to make - thank you.