Roasted Winter Soups Recipes

Winters-the time for comfort, for good food and warmth, for the touch of friendly hand and for a talk beside the fire; it’s the time for home :) I get warmth in my mind and heart when I hear the word ‘soup’ in winters. Soup understands you so well on wintery cold day, it soothes you, eases you and refreshes you in and out. Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavour.

Roasted soups in winters-my first love! The fact is, when you roast any fruit or vegetable, it releases its own juice and fragrant due to which the profile value of it intensifies. After roasting you are left with strong smoked burnt flavour which is so sharp and intelligent that you will be hooked forever.If you want to enjoy winters and find comfort in food, here are Roasted Winter Soups Recipes that you must try this year.

Roasted Bell Pepper Basil Soup: Sweet and aromatic will be the best words to describe this soup. Smoked capsicum lends sweetness whereas Italian herbs like basil and oregano balances the whole story.

Roasted Tomato Garlic Soup: It is a punch of flavours and a great makeover to old tomato soup. It uses black pepper and one secret healthy ingredient, result- Rich and velvety taste. Indeed a complete mood up lifter!

Roasted Butternut Squash Soup: Olive oil, Indian garam massala and creamy yogurt all lends this soup a perfect wintery touch of smoked flesh and warmth. Very strong flavours and a texture to die for.

Roasted Chilli Tomato Soup: Peppery, fiery and hot-oh yes if you love spicy hot soup, this soup will now be your new favourite. The tang of tomatoes and charred chillies balances the essence of the soup brilliantly; with every sip the zest of smoked chilli is exceptionally reassuring.

.....Cold night, large sweater, bowl of soup, good book and soft socks- enjoy winters and stay warm everyone :)

Roasted Butternut Squash Soup

Autumn is second spring where every leaf is a flower-Albert Camus

Hello autumn!! Get ready for golden leaves, crisp air, sweaters and boots. Get ready to warm up your home, light the scented candles and coziness.

Butternut squash also known as butternut pumpkin is a winter must have- it is sweet, nutty and has beautiful yellowish orange colour (like autumn leaves). To tell you the truth, I saw this squash many times in the market and stores but never ever brought it. After a lot of nagging by Mr. Husband I had to pick this up.

The decision that I need to make soup out of it was mutual and quick, after all the novelty of the numb fingers and the comfort of soup are basic requirements in the fall. To bring the best outcome in the soup I always prefer roasting some elements,  roasted tomato garlic soup was peppery and aromatic; or the roasted bell pepper basil soup that I posted was mildly sweet with strong flavours. And not to forget the makeover of old tomato soup which was infused with roasted chilli.

Roasting-my favourite thing in the kitchen. The fact is, when you roast any fruit or vegetable, it releases its own juice and fragrant due to which the overall profile value intensifies. Also, after roasting you are left with strong smoked burnt flavour which is so sharp and intelligent that you will be hooked forever. So as you must have guessed, I did roast the butternut squash-I don’t want to break the tradition ;)

Black pepper, olive oil and little salt was all what I mingled while roasting-oh the house smelt amazing! Later I discard the skin and I was left with smoked and juicy flesh which was then slow cooked for some time with yogurt, lime and cream. A hint of garam massala gives the perfect climax to this soup-soooo Indian!! Serve on a rainy lazy day, or cold winter night with bits of roughly broken toasted bread. Do make this and you thank me later ;-)

Ingredients:

1/2 kg butternut squash

2 tablespoons olive oil

1/2 teaspoon salt

4-5 whole black peppercorns

2 tablespoons yogurt

1 tablespoon limejuice

2 tablespoons cream

1 teaspoon sugar

1/2 teaspoon garam massala powder

Pinch red chilli flakes

Method:

Preheat the oven at 200C. Line a baking tray with foil.

Remove the seeds and in a bowl chop the butternut squash into big chunks. Drizzle olive oil, salt and black peppercorns on it. Mix well.

Spread this mixture over the lined tray. Put in oven and cook till 10-15 minutes. The skin of the squash will shrink and flesh will become soft. Let it cool.

Discard the skin and peel the flesh. Heat a heavy bottom pan on slow heat.  Add 2 cups of water and let it simmer.

To it add roasted squash and all the remaining ingredients. Mix and mash the squash with the back of the spoon. Taste and add little salt.

Cover and cook for 10 minutes, mixing in between.

Let it cool down and blend it in the mixer to smooth paste.

Boil before serving.

Notes:

This serves 2 people.

You can also follow the same recipe for pumpkin.

This is spicy and has Indian flavours. You can omit garam massala and add oregano and basil.

Serving suggestions:

Serve with croutons or toasted bread.

You can also serve the soup with crackers or soup sticks.

If you don’t want to serve with bread, throw in some boiled pasta or corn in the soup.

Roasted Bell Pepper Basil Soup

Summers are over so is the hot weather. Autumn means cool weather, dark evenings...Soups are the perfect way to cheer up my mood. All I need in this weather is a hot cup of soup... Soup...Soup..Soup... :)

Ingredients:

•	Red capsicums, halved and seeded-5 medium
•	Yellow capsicums, halved and seeded-2 medium
•	Onion ,chopped-1
•	Garlic, crushed-4 cloves
•	Refined flour (maida)-1tbsp
•	Vegetable stock-5 cups
•	Fresh basil leaves-5-8
•	Salt-to taste
•	Sugar-1 tsp
•	Black pepper powder- 1/2 tsp

Method:
Prick the capsicums with a fork and roast them directly on flame on low heat till lightly charred. 

Plunge them into cold water, remove skin and chop them roughly. 

Place onion and garlic in a non-stick pan and roast on medium heat for a minute. Add refined flour and continue to roast for another minute till lightly browned or till fragrant. 

Add one cup of vegetable stock, capsicums and two to three fresh basil leaves. Stir and bring to a boil. 

Cover and simmer for three to four minutes. 

Cool and blend to a smooth puree. 

Transfer into a thick-bottomed pan, add the remaining stock and bring to a boil. Reduce heat, add salt, sugar and black pepper powder. Simmer for two to three minutes. Serve hot garnished with the remaining fresh basil leaves. 

Notes: Above quantity made 4 bowls of soup. Adjust quantity as per the servings you want.

Green or Orange bell peppers can also be used.