Roasted vegetable soup from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 33) by Ina Garten

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Accompaniments: Brioche croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_fcgy12 on January 18, 2026

    As Ina would say- “How fabulous is that?” I made her roasted vegetables as a side dish, then took the leftovers and created this delicious soup. Warm & nourishing, this soup is flavorful and will be used now as a first course for my next dinner party.

  • averythingcooks on December 27, 2019

    Post holiday cooking left me with 1 large parsnip, a single sweet potato & 1/2 a sweet onion to use up. With garlic cloves, a couple of carrots plus 1 lg baking potato to add to the roasting pan I went looking for a roasted veg soup. No, I didn't have the exact amounts Ina calls for but I thought I could bring my ingredients together in a similar fashion. I roasted all the veg with whole garlic cloves and lots of fresh thyme & rosemary. I softened the chopped onion in olive oil and then simmered everything with freshly made turkey stock before pureeing in the blender. This recipe provided the inspiration/guidance and as a result, I have produced a lovely, creamy pot of soup.

  • anya_sf on January 13, 2019

    We ate some of the vegetables, so I only used 6 cups chicken broth. Pureed it in the food processor first, then heated everything on the stove. The soup had a nice sweetness from the vegetables. Then I stirred in some leftover garlic mashed potatoes, which added a welcome savory note. The soup wasn't totally smooth, but that was OK; I prefer a thicker soup. Served the soup ungarnished (no croutons).

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