Roasted Autumn Vegetable Chowder

Roasted Autumn Vegetable Chowder

As much fun as it is to write about pumpkin, cream cheese, and pies this season, it’s nice to know that there are some wonderful Autumn recipes out there that are warm, hearty, satisfying, and healthy.  And my new favorite from that category is this rich and hearty roasted vegetable chowder inspired by two of my favorite bloggers: Karina of Karina’s Kitchen and Rachel of Coconut & Lime.

I mentioned last week that Rachel’s Autumn Vegetable Chowder was on my list of must-try recipes. Well then I read about Karina’s Roasted Vegetable Chowder and I knew I had to take inspiration from both of them!

I took a cue from Karina and roasted all the vegetables before adding them to the soup and this turned out to be one of the best soups I’ve ever made!  You already know that I love to roast vegetables, but I’ve never thought to add any liquid to roasting pan.  I followed Karina’s instructions for adding a little wine and vegetable stock to the pan after tossing the veggies with olive oil and herbs, and the results were fantastic!  The house smelled so good, I could hardly stand it!

The pureed cauliflower and potatoes added thickness to the soup, and, as Rachel suggested, milk was just the thing to add a bit of richness.  Trust me, there is no need for heavy cream in this soup!

The one thing that I added to make this soup my own, was a couple tablespoons of hot sauce stirred in at the very end.  It was just enough to add that extra boost of flavor, not really any heat.  If I were still in Sicily, I would have stirred in a spoonful of crema di peperoncino, the one ingredient that I miss more than anything!  But, I settled for some cholula. 🙂

The great thing about soups, especially vegetable ones, is that they are so easily adaptable. Rather than starting with a set list of specific vegetables in mind, I basically just cleaned out my vegetable bin for this recipe.  And since this soup was put together in such an improvisational way, the recipe isn’t really written in standard format.

After I made the soup, I sat down and quickly typed up the instructions before I had the chance to forget anything.  When I do this, it’s always written in an informal way and then I clean it up later.

I would normally have rewritten the recipe for you with a complete ingredient list on top and step-by-step instructions below.  But, like everyone else I know, I’m getting hit with the first cold/flu of the season and my brain is a little fuzzy right now.  I’m afraid if I try to rewrite it, I’ll mix something up or leave something out.

I hope you’re inspired to create your own autumn vegetable soup!

Roasted Autumn Vegetable Chowder

3 small russet potatoes, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1 small head of cauliflower, cut in chunks
1/2 head of broccoli, cut in chunks
2 leeks, white part only, rinsed well and sliced
1 onion, cut in chunks
3 large garlic cloves, peeled

Put all of the vegetables in a roasting pan and toss with:

3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon coriander powder
large pinch of kosher salt
fresh ground black pepper

Pour in:

one cup of vegetable broth
1/2 cup of white wine

Roast at 400 degrees, stirring occasionally, until veggies are tender and slightly browned (about 30 minutes).

In a large saucepan, heat two tablespoons of butter over medium heat, then add:

1/2 onion, diced
one carrot, diced
one celery stalk, diced

Cook, stirring for about five minutes or so then add the roasted vegetables, making sure to scrape out all the liquid with a spatula. Next, add three more cups of vegetable broth. Bring to a simmer, then puree with and immersion blender, leaving it just a bit chunky.

Add one cup of milk and one cup of defrosted frozen corn, and heat through.  Season with salt and freshly ground pepper to taste.  Finally, add a tablespoon or two of hot sauce, to taste (I used Cholula).

Recipe inspired by Roasted Vegetable Chowder at Karina’s Kitchen and Autumn Vegetable Chowder from Coconut & Lime.

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  1. Juliet

    I love roasted veggies, too, but had never though to make a chowder out of them. Great idea! Hope the soup helps you to feel better.

    1:14 pm  Oct 17th, 2008
  2. Karina

    Nicole- Thank you so much for your kind words. Your version looks delicious- and comforting. Just we all need right now! I’m glad you liked the roasting method for the veggies. I love roasting vegetables- and I could do it every night of the week.

    I hope the garlic and hot sauce will cure your bug! Feel better. xox

    1:48 pm  Oct 17th, 2008
  3. Kalyn

    It definitely does look delicious! I love making soup more than any other single dish I think.

    2:07 pm  Oct 17th, 2008
  4. Alyce

    Looks delicious..sounds good, different, but good!

    2:28 pm  Oct 17th, 2008
  5. amanda

    this is the same type of soup i was craving (and making) all week! just some good cool weather, feel-better soup! it sounds awesome! it’s a shame it’s back to being summery weather with the santa ana’s blowing this week.

    2:46 pm  Oct 17th, 2008
  6. kickpleat

    i’ve never roasted vegetables with the purpose of making soup. i love it! perfect for autumn.

    3:35 pm  Oct 17th, 2008
  7. Christine

    Roasting vegetables is the greatest way to begin so many wonderful dishes and you’ve created a beauty with this soup. Thanks so much for the link.

    4:03 pm  Oct 17th, 2008
  8. Helen

    I made something really similar just last night! I love the idea of adding wine in with the roasted vegetables though, that sounds gorgeous.

    3:09 am  Oct 18th, 2008
  9. robin // caviar and codfish

    I’ve been craving some healthy, comforting food because I’ve been laid up on the couch (and worrying that I’m getting fat without any exercise!) Saw the other chowders – and now yours – I am SO craving autumn chowder! Thanks, Nicole.

    9:09 am  Oct 18th, 2008
  10. Rhonda

    That looks really good, and really easy to cut in half since I just cook for me.

    12:23 pm  Oct 18th, 2008
  11. Isabelle

    Just wanted to make sure about the olive oil, thyme, sage, and coriander — they were listed twice — just wanted to make sure if you just used them once or added them a second time to the mixture? Thanks!

    6:11 pm  Oct 18th, 2008
  12. Nicole

    Isabelle: Only use them once! Sorry, I had a feeling something was wrong with the recipe! Thanks for pointing it out, I just fixed it 🙂

    6:37 pm  Oct 18th, 2008
  13. Ruby

    Looks very yummy Nicole! Would love to make this for Emma…she would love it…

    7:50 pm  Oct 18th, 2008
  14. LoveToEatLots

    Chowder looks very appealing – especially since the weather in the northeast has turned chilly. Will light the fire and make this chowder this afternoon. What a way to spend a Sunday afternoon. Do hope you feel better soon.

    7:06 am  Oct 19th, 2008
  15. mimi

    i love roasting veggies. this soup looks delish. it’s not quite cold enough for soup dinners, but when it is i am definitely trying out this one!

    12:16 pm  Oct 19th, 2008
  16. Fresh Peaches

    This message is to let you know that your website was linked on the Such Cool Stuff! blog.

    Have a great day!

    3:23 pm  Oct 19th, 2008
  17. Rayrena

    Mmm, this makes me kinda wish I were sick so I could curl up on the couch and enjoy bowl after bowl of this!

    8:14 pm  Oct 19th, 2008
  18. Andrea

    You’re right about roasting veggies before they go in the soup, it really add a whole other level. I love the idea of roasting them with wine and stock! What a simple method to pump up the flavor. This looks so good, and I have a whole mess of veggies in need of using up. This might just be the way to go!

    10:06 am  Oct 20th, 2008
  19. Maria

    I love roasted veggies. I bet they are fantastic in this soup! Looks comforting and delicious!

    1:09 pm  Oct 20th, 2008
  20. Elizabeth

    Cholula is my favorite hot sauce too!! (comes from my grandmother’s hometown in Mexico)

    8:14 am  Oct 21st, 2008
  21. Marie @ Make and Takes

    Oh. how I love me some good chowder!

    8:50 pm  Oct 21st, 2008
  22. Eugene

    Now everyone is talking about the American economy and eclections, nice to read something different. Eugene

    4:32 am  Oct 22nd, 2008
  23. Anonymous New York

    That looks sooo good! I love winter veggies and I love soup! This is definitely going on my “to try” list!

    12:31 pm  Oct 23rd, 2008
  24. Thérèse-Marie

    I am definitely going to try this soup…!
    Love the idea of roasting the veggies for extra flavor and the addition of the hot sause at the end.

    4:53 pm  Oct 23rd, 2008
  25. janelle

    Sounds fab: say, do the veggies roasted with the liquid get as caramelized as when roasted without?

    I am adoring fall soups!

    9:25 am  Oct 24th, 2008
  26. zestycook

    These look really good…. excellent work. Thanks for sharing


    5:40 pm  Oct 24th, 2008
  27. beth

    sorry, normally like the site, but this soup looks very unappetizing, like vomit. imho.

    12:26 pm  Oct 26th, 2008
  28. Suz

    ah ha! This is exactly the sort of thing I was looking for to bring to some good friends with a one month old. It was really very easy to make and it was a hit all around. I added some butternut squash into the roasting pan as well. I kept wanting something to “brightening up” the taste but I couldn’t put my finger on it. Thanks for sharing, Nicole.

    10:09 am  Oct 27th, 2008
  29. Gayle

    Just made this for dinner and it was delicious I added some crumbled hot Italian sausage to each bowl before serving it to make it more appealing to my veg-hating husband. He ate the whole bowl, and I had seconds!

    8:03 pm  Oct 27th, 2008
  30. Juicy Jenn

    ok I Made this recipe on a Saturday for my three picky boys and their dad…I am here to say, HOLY MOLY babycakes, you rock! It was scarfed down in speeds I’ve not seen in a long time. Between this and your pumpkin scones, also a HUUUUUUUUUUUGE hit in this household, I am a permenant fan of PinchMySalt! Your recipes are outstanding and your descriptions are able to get me through the entire process with ease. Keep up the wow work honey bunny!

    Truly, Juicy Jenn

    8:46 am  Nov 3rd, 2008
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  32. Darlene Davis

    Hello from Nova Scotia, Canada. Wonderful website and love the pictures and blurbs as you’re cooking. I made this chowder this past weekend and absolutely loved it. Very easy and delicious. All my husband would say was “WHERE’S THE MEAT”!! Get over it. Thanks for another great recipe.


    9:40 am  Apr 7th, 2009
  33. Ellery

    Thanks for this great recipe! It was delicious – I used fresh thyme and also kept the skin on the potatoes (easier and keeps the nutrients in – just be sure to get organic ones and wash them). I just shared the recipe with everyone in my office and they are excited to try it too.

    10:45 am  Nov 6th, 2009
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  36. David

    wow- this chowder is AMAZING!!! and i gotta say i am LOVIN’ my new immersion blender.

    7:29 pm  Jan 10th, 2010
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  40. DawnK

    Yummy soup! I roasted the veggies on Monday night and my daughter finished the soup on Tuesday. Still had leftovers today. We’ll be making this again!

    We made the Pioneer Woman’s corn bread to go with it.

    6:35 pm  Oct 20th, 2010
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