Roasted Root Vegetable Soup

Roasted Root Vegetable Bisque

Not only is it chock-full of nutritious vegetables, this comforting bisque is the perfect antidote to the cold winter chill. Even better, it’s budget-friendly (less than $3 per person) and made for a larger cause.

Partnering with 100 food bloggers, The Giving Table and The Lunchbox Fund, this recipe was developed to help reach the goal of raising $5,000 by February 16 to help feed starving children in South Africa for an entire year. 65% of children in South African live in poverty and don’t have the food they need to survive and thrive in school to make a better way for themselves.

Read our original post here for more information about this sobering reality and ways you can help.


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  • 1. Preheat oven to 400 degrees.
  • 2. Peel and rough chop the first 6 vegetables. To ensure even cooking, make each piece roughly the same size. In a large bowl, place chopped vegetables and drizzle with 3 Tbs olive oil; season with salt and pepper and toss. Place vegetables on foil-lined baking sheet in a single layer and roast for 40 minutes, turning halfway. Set aside.
  • 3. In a large stockpot, heat remaining 1 Tbs olive oil over medium heat and sauté onions until soft and starting to brown, about 5-7 minutes. Add roasted vegetables, stir and sauté for another 2 minutes. Add chicken stock, bring to a boil, reduce heat and simmer for 15 minutes.
  • 4. With an immersion blender (or in batches with food processor), puree until smooth. Add heavy cream, stir and heat through. Season with salt and pepper. If at any point, the bisque seems too thick, add more chicken stock in 1/2 cup increments until you reach your desired consistency.
  • 5. Serve in individual bowls, garnishing with green onion and a swirl of heavy cream.