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Roasted Autumn Vegetable Soup with Apples

Posted by Peggy on October 6, 2009

Roasted Autumn Vegetable Soup with Apples
Recipe: Roasted Autumn Vegetable Soup with Apples


  • 1 tablespoon olive oil
  • 2 small tart apples, peeled, cored, chopped into 1/2-inch pieces
  • 3 cups chicken stock
  • 4-6 cups roasted vegetables
  • 2 cups apple cider
  • 1/2 cup whole-milk
  • plain yogurt, strained yogurt preferred
  • Snipped fresh chives


  1. 1. In a large, heavy-bottomed pot, heat olive oil over medium heat. Sauté apples 3 minutes until lightly softened. Meanwhile, In a processor or blender, purée leftover roasted vegetables. 2. Add strained stock to pot then whisk in vegetable purée and apple cider. Simmer 15 minutes. Whisk yogurt into soup and heat. Season with kosher salt and freshly ground pepper. Ladle soup into bowls and garnish with snipped chives.
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