Creamy Roasted Autumn Root Vegetable Soup with Cornbread Croutons

Are you looking for a creamy, satisfying soup without all the dairy?  Look no further than this root vegetable soup recipe.  I came up with it because someone asked me to create a creamy dairy-free soup that was still delicious.  The best part is it is filled with nutritious root vegetables which are roasted to give it a lot of flavor. It was delicious on its own, but I topped it off with toasted corn bread croutons and vegan sour cream to make it extra special.  This would be perfect with a salad or served in small bowls before a meal.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: Serves 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Ready in: 1 hour

Ingredients

• 3 large organic carrots, sliced
• 3 large organic parsnips, sliced
• 2 medium organic rutabagas, sliced
• Specturm organic olive oil
• 1 large organic red onion, diced
• 4 organic garlic cloves, minced
• 2 cups organic pumpkin or squash puree (canned is fine)
• 4 cups Imagine Foods organic vegetable stock
• 3 cups Silk almond or soy milk
• 2 Tbsp Arrowhead almond butter
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp sea salt
• freshly ground pepper
• 1/2 cup nutritional yeast
• 1/4 cup Red River light miso
• 2 cups cubed corn bread
• Spectrum olive oil
• sea salt
• Tofutti sour cream

Instructions

Preheat the oven to 475 degrees with the rack set at the top position.

Line 3 large baking sheets with foil, and spray with non-stick spray. Toss carrots, parsnips, and rutabagas with just enough olive oil to coat, and spread out on 2 of the sheets. Roast in the oven for about 15-20 minutes until softened and starting to brown at the edges. Remove from oven and lower temp to 375.

Meanwhile, heat 1 Tbsp oil in a large stockpot over medium heat. Add onions, and saute until translucent and starting to caramelize, about 7-10 minutes. Add garlic and saute a minute, then add pumpkin, vegetable stock, almond milk, almond butter, thyme, rosemary, sea salt, pepper, yeast, miso, and roasted veggies. Bring to a boil, then lower to a simmer and cook for 15 minutes to allow flavors to blend. Using an immersion blender, puree the soup until smooth (you can also use a blender and puree in batches, but allow steam to escape, or let cool a bit before blending to prevent the soup making the top of the blender explode).

To make croutons, toss cornbread with a little olive oil, and spread out on remaining sheet pan. Sprinkle with a little sea salt, and bake until crunchy, about 10 minutes. To serve soup, ladle some into a bowl, and top with a bit of vegan sour cream and croutons!