Friday, February 8, 2013

Guest Post From Noshing With The Nolands...Featuring Cream of Roasted Vegetable Soup

Michael and I are headed to Austin this afternoon to spend the weekend doing the legwork for the latest in our A Food Lover's Weekend In... series. However, I'm leaving you in good hands today. My #SundaySupper friend Tara from the fabulous blog Noshing With The Nolands is here to share a delicious soup recipe. Tara's recipes are are her gorgeous photos! I'll be back on Monday. In the meantime, make sure to enter my Valentine's giveaway with The Cake Crate Company. sure to do it before 1159 Saturday night! Without further delay, I'll now turn things over to Tara.

Thank you so much Wendy for letting me be here today. Hi, I am Tara from Noshing With The Nolands. I am from Calgary, AB Canada. I have been blogging full time for the last year, loving every minute of it. I met Wendy through a wonderful group called #SundaySupper. I am thrilled to be here and to share with you this amazing soup. Perfect for our last days of winter where you are still craving all those wonderful root veggies. The roasting brings out all their natural sweetness making this soup irresistible.

Fill yourself full of all the great nutrition that this soup can give you to fight off all those nasty colds and flu that are reeking havoc on us during these winter months. I love soups that can eat like a meal and this one is very filling. Have a big bowl with some crusty fresh bread or a smaller one with a nice bright green salad. Either way you will love this soup and go for seconds.

 Cream of Roasted Vegetable Soup

Recipe Type: Soup
Cuisine: American
Author: Tara Noland
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8

A soup full of all the wonderful flavors of earthy vegetables.

  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 large white onion, sliced
  • 1 yam, peeled and sliced
  • 1 sweet potato, peeled and sliced
  • 1 Tbsp. olive oil plus more for drizzling
  • 3 cloves garlic, minced
  • Salt and pepper
  • 2-900 ml. chicken stock
  • Fresh grating of nutmeg
  • 1 cup half and half cream

  1. Preheat oven to 400 F. On two rimmed baking sheets place the carrot, parsnips and onions on one and the yams and sweet potatoes on the other. Drizzle with olive oil, salt and pepper and toss. Bake in the oven for 20 min. Toss the vegetables and continue to bake until tender and starting to brown 10-15 min. The yams and sweet potatoes may be done first so that is why they were divided.
  2. Meanwhile in a large pot add the 1 Tbsp. olive oil and saute the garlic for 1-2 min. until fragrant. Add the chicken stock and simmer for 10 min. Add the vegetables and nutmeg and simmer for 10-15 min. again. Adjust seasoning. With a hand held immersion blender, blend until smooth. Stir in cream and heat until just simmering. Serve.
Thanks again Wendy for allowing me to be here. If you would like to follow me, you can on Facebook, Twitter, Google+ or Pinterest.


  1. Looks fabulous! I love soup and I'm definitely looking forward to trying this recipe. Thanks for posting.

  2. I have everything on hand to make this - but can I ask about the chicken stock? What does "2-900 ml" translate to in ounces? Did you vary the amount added to adjust the thickness of the soup? Thanks! SO looking forward to making this--


I love hearing your feedback!!!