• Root Vegetable Bisque

Roasted Root Vegetable Bisque is the perfect cozy starter. Serve in a punch cup or shot glass garnished with a sprig of thyme for a satisfying appetizer. Or create a warming first course with a bowl of the bisque and a WedgeMade dinner roll on the side.


Ingredients

VEGETABLES FOR ROASTING

  • 2 whole garlic bulbs, tops cut off
  • 2 cups parsnips, peeled and chopped – about 2 medium
  • 3/4 cup carrots, peeled and chopped – about 2 large
  • 1 cup celeriac, peeled and chopped – about 1 medium
  • 1 cup rutabaga, peeled and chopped – about 1 medium

SOUP BASE

  • 3 TBSP unsalted butter or olive oil
  • 1 small leek, halved and thinly sliced
  • 1 small yellow onion, peeled and diced
  • 2 small tomatoes, chopped
  • 6 cups chicken or vegetable stock, unsalted or low sodium
  • 1 TBSP fresh thyme leaves or 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1/4 cup heavy cream or nondairy creamer
  • 1/4 tsp. ground black or white pepper

Preparation

  1. Preheat oven to 400 degrees.
  2. Toss root vegetables in 3 TBSP of olive oil and place on a baking sheet. Roast until browned and tender, approximately 15 – 20 minutes. Wrap garlic bulbs in foil with 2 TBSP of olive oil and roast along with vegetables until golden brown.
  3. Meanwhile, in a large pot, sauté leeks and onions in butter until translucent. Add tomatoes, stock, thyme, bay leaf and roasted vegetables. Bring to a gentle simmer and cook until vegetable are soft, about 20 minutes. Remove thyme springs and bay leaf.
  4. Remove garlic cloves from the bulb and add to soup then puree in a blender until smooth. Stir in cream, salt and pepper.

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