• Skip to main content
  • Skip to primary sidebar

Pinch My Salt

Food, Recipes, and Photography

  • About
  • Contact
  • Links
  • Recipe List
  • Store
  • The BBA Challenge

Roasted Autumn Vegetable Chowder

October 17, 2008 by Nicole 44 Comments

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.

Related Recipes:

  • Carrot Potato Cheese Soup with Corn
  • Chickpea Soup with Ginger and Coriander
  • Creamy Roasted Cauliflower and Artichoke Soup
  • Creamy Spinach Soup
  • Potato Leek Soup
  • Roasted Broccoli with Lemon, Garlic and Parmesan

Around the Web:

  • Autumn Vegetable Chowder from Coconut & Lime
  • Roasted Vegetable Chowder from Karina’s Kitchen
  • Autumn Soup from Culinary Travels of a Kitchen Goddess
  • Carrot Soup from Fun and Food
  • Roasted Autumn Soup from Christine Cooks

Filed Under: Herbs and Spices, Main Courses, Vegetarian Tagged With: autumn, chowder, fall, recipe, soup, vegetable, Vegetarian

Previous Post: « Wordless Wednesday: I Miss Sicily
Next Post: Food Bloggers on the Radio! »

Reader Interactions

Comments

  1. Juliet says

    October 17, 2008 at 1:14 pm

    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.
    Reply
  2. Karina says

    October 17, 2008 at 1:48 pm

    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
    Reply
  3. Kalyn says

    October 17, 2008 at 2:07 pm

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

    October 17, 2008 at 2:28 pm

    Looks delicious..sounds good, different, but good!
    Reply
  5. amanda says

    October 17, 2008 at 2:46 pm

    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.
    Reply
  6. kickpleat says

    October 17, 2008 at 3:35 pm

    i've never roasted vegetables with the purpose of making soup. i love it! perfect for autumn.
    Reply
  7. Christine says

    October 17, 2008 at 4:03 pm

    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.
    Reply
  8. Helen says

    October 18, 2008 at 3:09 am

    I made something really similar just last night! I love the idea of adding wine in with the roasted vegetables though, that sounds gorgeous.
    Reply
  9. robin // caviar and codfish says

    October 18, 2008 at 9:09 am

    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.
    Reply
  10. Rhonda says

    October 18, 2008 at 12:23 pm

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

    October 18, 2008 at 6:11 pm

    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!
    Reply
  12. Nicole says

    October 18, 2008 at 6:37 pm

    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 :-)
    Reply
  13. Ruby says

    October 18, 2008 at 7:50 pm

    Looks very yummy Nicole! Would love to make this for Emma...she would love it...
    Reply
  14. LoveToEatLots says

    October 19, 2008 at 7:06 am

    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.
    Reply
  15. mimi says

    October 19, 2008 at 12:16 pm

    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!
    Reply
  16. Fresh Peaches says

    October 19, 2008 at 3:23 pm

    This message is to let you know that your website was linked on the Such Cool Stuff! blog. http://suchcoolstuff.blogspot.com/2008/10/yummy-spooky-treats.html Have a great day!
    Reply
  17. Rayrena says

    October 19, 2008 at 8:14 pm

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

    October 20, 2008 at 10:06 am

    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!
    Reply
  19. Maria says

    October 20, 2008 at 1:09 pm

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

    October 21, 2008 at 8:14 am

    Cholula is my favorite hot sauce too!! (comes from my grandmother's hometown in Mexico)
    Reply
Newer Comments »

Leave a Reply Cancel reply

Primary Sidebar

Follow

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Posts by Category

Copyright © 2021 · Privacy · Terms and Conditions