Roasted Soups
Roasting brings out the best in food. But roasted soup? You bet! Cooking vegetables
in the oven at a high heat — in other words, roasting — as opposed to preparing them on the
stove top, is a great, if not yet widely used, technique for making soups. It’s faster than the
traditional method, easier (you don’t have to stand by the stove, tending to sautéing), and the
flavor is more complex. Roasted soups are especially appreciated this time of year when we
crave warm and comforting foods.
Here’s how the technique works: Vegetables are chopped and placed in a big roasting pan
or ovenproof skillet. They’re roasted at a high temperature (generally around 425°F) until they
turn golden brown and become slightly caramelized. Once roasted, the vegetables are removed
and the hot roasting pan is deglazed with stock, wine, or both, releasing all those delicious bits
that cling to the bottom of the pan. The soup is then puréed or served hot and chunky.
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