Creamy Roasted Winter Vegetable Soup or Chowder

Pam Stewart


A great Sunday supper for a cold wintery day. We love this served with a crusty bread and some cheese on the side. Look past the long list of ingredients and enjoy a real treat!

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30 Min


1 Hr 30 Min


Stove Top


3 small
potatoes (i used russet) peeled and cut into chunks
sweet potato, peeled and cut into chunks
1 small
head of cauliflower, cut into chunks
head of broccoli, cut into chunks
leeks, white part only, rinsed well and sliced
medium onion, cut into chunks
3 large
garlic cloves, peeled
1 large
carrot, cut into chunks
stalk celery, cut inot chunks
3 Tbsp
olive oil
1 tsp
dried thyme
1/2 tsp
dried sage
1/2 tsp
coriander powder
large pinch kosher salt
fresh ground black pepper
1 1/2 to 2 qt
vegetable broth
1/2 c
dry white wine
2 Tbsp
1 c
1 c
defrosted frozen corn

Directions Step-By-Step

1. Put all vegetables in a large roasting pan and toss with olive oil, herbs and spices.
Pour in 1 cup veg. broth and 1/2 cup wine
Roast at 400 degrees stirring occasionally until vegetables are fork tender and slightly brown. (40 minutes to 1 hour)
In a large dutch oven or soup pot heat 2 tbls butter.
Add roasted vegetables making sure to get all of the good juices and scrapings from the bottom of the roasting pan. Next add the remainder of 1 qt of vegetable broth bring to a simmer, then puree with an immersion blender or in small batches in a blender. If it seems too thick thin down with more broth.
Add one cup milk and one cup of defrosted corn and heat through. Season with salt and pepper to taste.
At this point if you like hot sauce ( we use tabasco) add to taste. Sometimes I add a little curry powder at this point instead of tabasco. Either hot sauce or curry could be added to the bowls of those eating the soup.

About this Recipe

Course/Dish: Chowders, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtag: #Vegan