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The Cook Book

Roasted Vegetables Soup

Creamy Vegetable soup - all made of Roots

Total time
1 hr

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 6 servings
  • 14 yellow onion, diced
  • 12 Tablespoon butter
  • 5 Cups vegetable broth
  • 14 Cup Vermouth or use dry white wine
  • 4 Teaspoons whipping cream
  • 4 Cups roasted vegetables, see roasted vegetables recipe
  • 1 Loaf baguette, day old for Croupons
  • 2 Tablespoons olive oil
  • sea salt
  • black pepper
  • Prepare the roasted vegetables based on Roasted Vegetables recipe, and let cool
  • Sautee onions in butter until translucent. In a food processor combine roasted vegetables, onion, (should be cooled to room temperature) and broth and puree on high until well blended. Place in a large pot, add vermouth and bring to a simmer. Turn off heat and stir in heavy cream.
  • For the Croutons: In a nonstick sauté pan, add ½ tbsp of olive oil, heat until it shimmers. Add a handful of the croutons, toss in the oil to coat, sprinkle with salt and pepper. Allow to brown on all sides, tossing frequently to prevent burning. Repeat in batches with remaining oil and bread.

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