Roasted Vegetable and Polenta Soup

Recipe and photographs by Glen Synoground

RawVeggiesThe types of vegetables you use, and their relative amounts are variable, and can be based on the vegetables you have available, and want to use. What matters is that you have more or less 5 cups of mixed vegetables to begin with.

Starting with onions and garlic is always a good place, and certain types of vegetables, like carrots, parsnips, root vegetables in general, and hard squash, are good additions, giving body to a blended soup without need of added flour.

As to cheese, I used a hearty smoked provolone In this version, but feel free to use your own taste or available ingredients to guide you…with a preference for medium soft cheeses that melt well.

Chopped veggies for soup
Roasted Vegetable and Polenta Soup
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The types of vegetables and their relative amounts are variable, and can be based on whatever vegetables you have and want to use. What matters is that you have more or less 5 cups of mixed vegetables to begin with. Starting with onions and garlic is always a good place, and certain types of vegetables, like carrots, parsnips, root vegetables in general, and hard squash, are good additions, giving body to a blended soup without need of added flour. As to cheese, I used a hearty smoked provolone In this version, but feel free to use your own taste or available ingredients to guide you...with a preference for medium soft cheeses that melt well.
Servings Prep Time
2people 20Minutes
Cook Time Passive Time
4Hours 3Hours
Servings Prep Time
2people 20Minutes
Cook Time Passive Time
4Hours 3Hours
Chopped veggies for soup
Roasted Vegetable and Polenta Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
The types of vegetables and their relative amounts are variable, and can be based on whatever vegetables you have and want to use. What matters is that you have more or less 5 cups of mixed vegetables to begin with. Starting with onions and garlic is always a good place, and certain types of vegetables, like carrots, parsnips, root vegetables in general, and hard squash, are good additions, giving body to a blended soup without need of added flour. As to cheese, I used a hearty smoked provolone In this version, but feel free to use your own taste or available ingredients to guide you...with a preference for medium soft cheeses that melt well.
Servings Prep Time
2people 20Minutes
Cook Time Passive Time
4Hours 3Hours
Servings Prep Time
2people 20Minutes
Cook Time Passive Time
4Hours 3Hours
Ingredients
Roasted Vegetables
  • 1Italian EggplantPeeled and chopped into 1" cubes
  • 2large Red Tomatoesor equivalent, about one cup, in thick slices
  • 1 Butternut SquashPeeled and chopped into 1" cubes, alternatively, bake on the same tray, cut in half, but unpeeled, with the seeds scooped out and some oil brushed on the top. Then you can scoop it out when the veggies are done.
  • 1large Spanish OnionPeeled and chopped into 1" cubes
  • 1large ZucchiniThickly sliced
Dutch Oven Soup
Finishing Touches
Servings: people
Units:
Instructions
Roasting Vegetables
  1. Cut 5 cups of vegetables to size, drizzle with olive oil and thyme. Roast in oven for 1.5 hours at 275°. Uncovered on a buttered sheet pan.
Soup in Crockpot or Dutch Oven
  1. Place into Dutch oven with 5 cups of vegetable broth.
  2. Season with fresh cracked black pepper and sea salt.
  3. Bake at 350° for 1.5 hours uncovered.
  4. Add 1 cup of Polenta, 1/2 cup cheese, and cook for another 30 minutes.
    Veggies before blending
Finishing Touches
  1. Use an immersion blender to smooth.
    Blending soup
  2. Add 1 cup of cream at end and serve with a small garnish of Greek yogurt.
  3. Some toasty bread and butter completes the meal perfectly!
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