Roasted Vegetable Soup With Polenta Croutons

Wednesday, January 20, 2010

Roasted Vegetable Soup

Before I talk about this soup, let me announce the winner of the Heavenly Cakes book giveway: congrats to Diane from Spice Sisters. Email your mailing address at mytartelette{at}gmail{dot}com and the book is on its way to you. Now back to our regular programming...

What an amazing five days I just had in Atlanta! The city sure knows how to do sugar! The Sugar Coma tour I was part of was nothing short of outstanding. Shameeka, hostess with the mostess of The Broke Socialite proved everyone that planners and vendors can go above and beyond everyone’s idea of a good time without robbing a bank. I will do a full recap of the weekend, macaron workshop included as soon as I properly sift (pun intended) through all my pictures.

After two tours of some of the best sweet spots of the city, I was seriously craving vegetables on my way home. And salt! I must say I was impatiently awaiting dinner so that I could have a bowl of this Roasted Vegetable Soup. We liked it so much that I even called B. from the airport this morning to make sure he had not eaten the last bit I had tucked away in the freezer. No clue what he'd eat. I would have this. Not sure I’d share either. But I did. I can't be the only one moaning at the dinner table now can I?!

Roasted Vegetable Soup


There is something about roasted vegetables that sets them in a category completely apart. I can’t tell between the natural sugar from the vegetables being released as they roast, the slightly brown and crispy edge they get, or the deep aroma permeating my kitchen, which one sends my senses in a frenzy. Something does. I guess it’s the whole package. Roast anything and you’ll be a happier human being. I’m serious.

What I love about this soup beside its simplicity of preparation is the tremendous versatility it offers you as far as flavoring and textures. One night we had it on the chunky side, with a little drizzle of avocado oil and a dash of freshly cracked peppercorn and a few parsley leaves. The day after I served it for lunch a little bit smoother with oregano and thyme and some chorizo salt from Secret Salt Sea Salts. Always with some gluten free polenta croutons. They really helped round up the flavors and textures of the soup.

Making Soup

Seems like Spring came in early while I was away but that will not deter me from making soups. Good for the soul and easiest lunch or dinner to make when you're pressed for time because leftovers are always better the next day, right?!

If you want a sneak preview of what we did during the morning session of the Sugar Coma Tour, check out Mark's pictures from the morning session and Bakerella's post on the afternoon session.

Warming up a bowl of soup as I get ready to edit my pictures. It's always fun to revisit a trip...

Keeping Warm


Roasted Vegetable Soup:

Serves 4 to 6

1 head cauliflower, broken off into small chunks
4 small-medium turnips, quartered (don't worry about peeling them)
4 cloves of garlic, smashed with the back of your knife
4 baby onion (or 1 small onion), sliced lenghtwise
2 small potatoes (mine were the size of a clementine)
2-3 tablespoons olive oil
salt and pepper
1/2 cups - 1 cup water (or chicken or veggie stock)

Garnishes: flavored sea salts, herbs, croutons, drizzle of oil (almond, avocado, pumpkin - your preference).

Preheat the oven to 375F. Place all the vegetables on a baking sheet or in a pan in one single layer and drizzle with olive oil. Season with salt and pepper. Roast until golden brown, about 30-40 minutes. Let cool to room temperature.
Add about 1/2 cup water or stock and puree in a blender or with an immersion blender. Check if the consistency and seasoning are to your liking and adjust accordingly.
Serve with croutons and garnishes of your choice.

Le P'tit Coin Francais:


Soupe de legumes
Pour 4 a 6 personnes

1 petit chou-fleur, coupe en petits morceaux
4 petit navets, coupes en quatre (la peau y passe aussi)
4 gousse d'ail, ecrasee (peau y passe aussi)
4 petits onions nouveaux ou 1 petit onion
2 petite pommes de terre
filet d'huile d'olive
sel et poivre

Prechauffez le four a 190C. Mettre tous les legumes dans un plat ou sur une plaque a cuisson avec rebords. Ajoutez un filet d'huile et assaisonnez.
Faites cuire les legumes pendant 30-40 minutes ou jusqu'a qu'ils soient bien dores.
Laissez les refroidir un peu. Ajouter un petit verre d'eau et passez au robot pour mouliner.
Ajustez la texture en ajoutant plus d'eau si vous desirez. Assaisonnez de nouveau si necessaire.

Servir avec differentes herbes, croutons etc...

61 comments:

Baked Alaska said...

I love soup, and this one looks wonderful. I'm at home sick with a respiratory infection this week, and this looks like the perfect thing to eat. And I love that it has no cream. I'm counting calories right now, and sweets are out, but this looks very satisfying. Sending my husband to the store tomorrow for the ingredients.

Vanillastrawberryspringfields said...

Helen ,this is so good-ur photography is outstanding!!!!
And delciious

kellypea said...

Ah, we are so in the mood for soup! I recently tried a cauliflower soup as well, and it was truly wonderful. I love the flavors in this and know it would be delish and healthy. Beautiful photos!

Romy said...

This soup looks fabulous and so easy. Plus, I love the idea of polenta croutons!

Nina Timm said...

It is not often that we see savory dishes on this site, but wow, you are as cook a cook as what you are a baker and the images are just as good!!! Lovely!

cathy said...

it's always tough to get the veggies in when traveling, but it looks like you made up for it with your soup. thank you for the recipe!

heidi leon said...

I also make a similar roasted vegetables soup but lighter version (no navette or potatoes) but still good. Although not as beautiful as yours!.

But what really captured me here are the polenta croutons.

Fuji Mama said...

Mmmmm, that looks SO good! Those polenta croutons are so gorgeous and I love the bit of sunshine they add to the dish. That's going on our menu list for next week. Can't wait to hear more about Sugar Coma and your macaron workshop! Wish March wasn't so far away...can't wait for you to be here in Southern California!!

MyKitchenInHalfCups said...

Sugar coma tour brings out the savory in you! So that's what it takes!
Maybe it's just the roasting bringing out all the sugars in the veggies.
Most lovely soup. And then you top it with polenta croutons! that'll make it heaven in my book.

Aldara said...

Sounds yummy! And like something I could make pretty soon. I'm wondering, I really like polenta, do you make yours fresh or do you get it ready-made? Do you have a special reciepe or just make it the way it says on the label?

Jessica @ How Sweet said...

This is absolutely on my list to make this week. I have been looking for a different, comforting soup. Thank you!

The Frugal Hostess said...

Helen - Did you choose those particular vegetables so they would have a uniform color or for taste? I had a lots of multi-colored root veggies in the fridge that I'd like to make into this soup.

Tartelette said...

Baked Alaska: hope you feel better. I never use cream in soups. I find that a handful of white lentils or a small potatoes replace the need to add any cream when pureed.

The Frugal Hostess: nope. I used what I had in the fridge. You can make it with any veggies you want.

Aldara: I give a link to where I got the recipe for the polenta croutons.

Thanks everyone.

Nicolette said...

This looks great! The burst of color from the polenta adds something unique to this soup. It will definitely perk up those cloudy winter days- thanks!

Carolyn said...

thank you for reminding me about polenta croutons! i had them at a mexican restaurant a few months back, loved them, and promptly forgot about them. how could i? they're on my "to make" list now, and rightly so.

gaelle@whatareyoufeedingyourkidsthesedays.com said...

This is my kind of soupe de legumes! I'll definitively try the polenta croutons. We all love polenta in my family and that would be a nice new way to serve it to my children!

Lindsey@pickyeatings said...

I am always looking for new soup recipes to keep me warm during the looong winter. And polenta croutons, who knew such a wonderful thing existed?!

Manggy said...

Haha, I had to laugh at the picture of your lonesome moaning at the table from soup :) Me and turnips aren't the best of friends yet, but I'm sure we'd be better-acquainted when I have some of this hearty soup :)

♥peachkins♥ said...

what you have here looks both healthy and delicious!

Momgateway said...

Outstanding post and photos.. so elegant! Your blog is now in my list of favorite blogs!

Lauren said...

What a great idea to make polenta croutons! This soup sounds like the perfect winter meal =D.

diva said...

i love the contrast of the purple in the first picture! gorgeous! just looking at this soup is making me feel a lot less winter-blueish. :) thank you Tartelette!

Maria said...

Polenta croutons-genius! Great way to top off such a hearty soup.

fresh365 said...

Wow, that first photo with the puple paired with the polenta croutons is AMAZING!

Linda said...

this soup looks wonderful & ditto from maria's comment: polenta croutons- pure genius!!
helen, your posts are always so great...i truly enjoy reading them...
& i cannot wait for your post on teaching bakerella how to make macarons!
come to nyc please!!!!!

thedelishdish said...

wow this soup sounds divine! im loving the roasted root veggies now and this sounds like the perfect way to use them. i was also planning on making polenta tonight so maybe ill give these croutons a go as well!

Barbara said...

How lovely to see one of your rare savoury posts Helene. I can understand how you would be craving savoury after all the sweetness of Atlanta.

I'm a big fan of adding potato to soup as a thickener. I have not thought of using white lentils. Will try it if I can find some. I do like sometimes add cream to a roasted tomato soup.

I love soups and we often have them for lunch, even in the height of summer.

Eliana said...

Comfort in a bowl. I love it. And an added plus - it's healthy too.

LoveFeast Table said...

I just wanted you to know, I could look at your pictures all day!

giao said...

loved the sugar coma photos on bakerella. polenta croutons!? such a fabulous idea...especially served with your soup.

giao said...

loved the sugar coma photos on bakerella. polenta croutons!? such a fabulous idea...especially served with your soup.

Maria said...

Lovely soup! Looks so hearty and filling ... love the croutons as well.

Juliana said...

What a nice soup...like the polenta croutons...always enjoy your pictures :-)

rosanna said...

Love this type of purees with vegetables, so easy to prepare, so healthy, so recomforting...
But I always prepare them with steamed vegetables, it's also easy and very healthy. Today I prepared some with coliflower too, broccoli, romanesco, potatoes, carrots and onion. Delicious.
Next time I'll try with roasted vegetables, that's for sure!

The Teacher Cooks said...

Glad to hear you say that you do not use cream in your soups! Loved talking with you this weekend.

Damaris said...

this looks so delish. I love polenta. I love it so much I want to eat it every day. we brazilians just can't get enough

wasabi prime said...

Beautiful -- the polenta croutons are truly inspired!

Tiuscha - Saveur Passion said...

Very good idea ! I love these polenta croutons in the soup !

oneshotbeyond said...

this sounds fantastic and looks amazing!

Tara at Geek Baker said...

I have been looking for something to create with those turnips staring at me from my fridge. This soup looks perfect. I may also add or substitute in either winter squash or sweet potatoes....mmm And gorgeous photos!

Beth said...

Fantastic pictures! The soup looks wonderfully satisfying. I'll have to give it a try. My family always enjoys a good soup.

toontz said...

I have to admit - I do not like polenta-and I do not know why, because I love cornbread. This soup sounds wonderful. I will have to bookmark this recipe-I am always looking for a good soup! Beautiful photos, I especially love the lavender and violet fabric with the color of the croutons.

Su-yin said...

I'm going to have to make this soon before it gets too warm - it looks absolutely fantastic. The polenta croutons are a genius idea as well!

I didn't know chorizo salt existed - have to get myself some of that.

Ash said...

Love that first photo! the colours are amazing!

Steve Z. said...

Great photos! And polenta croutons?! I never thought of that, but that is a fantastic idea...can't wait to try it for myself. Thank you!

thecuriousbaker said...

Polenta croutons...I can't believe I never thought of that. It just makes so much sense. Be trying these over the weekend!

Soma said...

Love it! The polenta sounds reallly good.

cedar chest said...

I love soups especially this time when the weather is cold! And by the way, are you the one who takes the pictures of the food? It looks great!

hannah | honey & jam said...

I love the idea of polenta croutons! That soup looks amazing.

Mary said...

I love soup and this one sounds amazing! The idea of polenta croutons is really intriquing too!

Anna said...

I can't believe there is no cream in this soup--it looks sooooo thick and delectable. Gorgeous and perfect for winter. (despite hints of early spring...)

tasteofbeirut said...

Great idea and beautiful pics as always! I have been making a lot of soups and teas to help cure my cold but did not think to roast the veggies! Thanks for the great idea and the polenta croutons are fantastic! I love polenta.

Nancy Gail Ring said...

Your photos are gorgeous. Soup has been on my mind so much this winter since it's been so cold here in the east, and trying to keep that thermostat down to save money and energy is a challenge too. I'm chilly and soup is what I think of first at meal-times. This one looks wonderful. I too am a roasted vegetable freak and always, always roast my vegies for soup. The flavor is just better and deeper.

Tartelette said...

cedar chest: yes, I do take all the food photography for the blog. You can check my work portfolio here.

Thank you everyone!

TSannie said...

You photos are simply amazing. You have such an eye for composition and color.

steph- whisk/spoon said...

i live on roasted veg in the winter, and turn all kinds of them into soup. just makes you feel so cozy! this looks delicious, and i will totally incorporate these little croutons on top of my next bowl full!!

Tiphanya said...

Je découvre ton site (via bakerella) et je suis ravie que les recettes soient également en français. J'ai toujours tellement peur que je dois régulièrement sortir mon dictionnaire avant de me lancer. Le plus dur va maintenant être de choisir la première de tes recettes que je vais tester...

Valérie said...

J'adore tes croutons de polenta, ça a l'air vraiment trop bon et ta dernière photo est magnifique !

Barbara said...

Over the past couple of days I've been thinking about the first photo on this post Helene. Everything about it appeals to me. I love the blend of the purple cloth,orange croutons and wooden spoon.

Ana Goncalves said...

What a soup! That does look truly delicious! Thanks for the imagination and pictures. A new find always makes up for great experimentation.

Kuldeep Singh said...

being a reader of this blog, especially Roasted vegetable soup I have enjoyed much more. I think veg have their own importance also it is very good for health.

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