Silky Caramelized Onion and Root Vegetable Soup
Indulge in the rich, savory flavors of our Silky Caramelized Onion and Root Vegetable Soup. This delightful dish marries the sweet, deep notes of perfectly caramelized onions with a creamy texture that’s comforting and satisfying. Enhanced by the earthy tastes of parsnips, portabella mushrooms, and red potatoes, each spoonful offers a symphony of flavors that's both hearty and nourishing. Perfect for a chilly day or when you need a little warmth! Remember, the key to this recipe is patience – caramelizing the onions takes time, but the result is worth every minute.
6
Servings
300
Calories
13
Ingredients
Ingredients
white onions
2 medium (chopped)
butter
6 tablespoons
garlic
1 tablespoon (minced)
flour
1/4 cup
milk
2 cups (warm)
vegetable broth
4 cups
Worcestershire sauce
2 tablespoons
balsamic vinegar
2 tablespoons
salt
1 teaspoon
pepper
1 teaspoon
parsnip
1 large (chopped)
portabella mushrooms
4 ounces (chopped)
red potatoes
3 (chopped)
Instructions
1
In a medium pot, melt the butter over medium heat. Once melted, add the chopped onions and minced garlic, stirring continuously. Allow them to slowly caramelize, which should take approximately 30 to 40 minutes; adjust the heat as necessary to prevent burning.
2
Once the onions are caramelized to a deep golden brown, whisk in the flour and cook for an additional 2 minutes to create a roux.
3
Gradually add the warm milk, whisking continuously until the mixture is smooth and lump-free.
4
Stir in the balsamic vinegar, Worcestershire sauce, salt, pepper, and vegetable broth. Bring the soup to a gentle simmer and let it cook for about 20 minutes to meld the flavors.
5
Add the chopped parsnip, portabella mushrooms, and red potatoes to the soup. Lower the heat and continue to simmer for another 20 minutes, or until the vegetables are tender.
6
Once the vegetables are cooked, remove the pot from heat and allow the soup to cool slightly.
7
Using a blender or immersion blender, puree the soup in batches until it reaches your desired consistency—aim to blend at least half of the soup for a creamy texture.
8
Return the pureed soup to the pot and heat over medium heat until hot. Serve warm, garnished as desired.
Nutrition Information
15
Fat
35
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Caramelized Onion and Root Vegetable Soup?
It is a rich, savory soup that combines sweet, perfectly caramelized onions with a creamy texture and earthy flavors from parsnips, portabella mushrooms, and red potatoes.
How many servings does this soup recipe make?
This recipe yields approximately 6 servings.
How long does it take to caramelize the onions?
Caramelizing the onions should take approximately 30 to 40 minutes over medium heat to achieve a deep golden brown color.
Is this soup vegetarian?
Yes, the recipe is tagged as vegetarian; however, ensure your Worcestershire sauce is a vegetarian-friendly brand as some contain anchovies.
What root vegetables are included in this soup?
The root vegetables used in this recipe are parsnips and red potatoes.
How many calories are in a single serving?
Each serving contains approximately 300 calories.
What type of onions should I use?
The recipe calls for 2 medium chopped white onions.
Can I use an immersion blender for this recipe?
Yes, you can use an immersion blender or a standard blender to puree the soup until it reaches your desired consistency.
What is the purpose of adding flour?
Flour is whisked into the caramelized onions and butter to create a roux, which helps thicken the soup for a silky texture.
Why do I need to add balsamic vinegar?
Balsamic vinegar adds a touch of acidity and sweetness that balances the rich flavors of the caramelized onions and root vegetables.
How much butter is required for this soup?
The recipe requires 6 tablespoons of butter.
Can I make this soup dairy-free?
You can attempt to make it dairy-free by substituting the butter with oil or plant-based butter and the milk with an unsweetened plant-based milk like almond or oat milk.
What is the fat content per serving?
Each serving of this soup contains 15 grams of fat.
How many carbohydrates are in each serving?
There are 35 grams of carbohydrates per serving.
How much protein does this soup provide?
This soup provides 5 grams of protein per serving.
What kind of mushrooms are used?
The recipe specifies 4 ounces of chopped portabella mushrooms.
Should the milk be cold when added to the pot?
No, you should gradually add warm milk to the flour and onion mixture to ensure a smooth, lump-free texture.
How long do the vegetables need to simmer?
The parsnips, mushrooms, and potatoes should simmer in the soup for about 20 minutes, or until they are tender.
Is this recipe suitable for cold weather?
Yes, it is specifically described as a comfort food perfect for chilly days.
How much garlic is needed?
The recipe calls for 1 tablespoon of minced garlic.
Can I use a different type of broth?
The recipe calls for 4 cups of vegetable broth to keep it vegetarian, but chicken broth can be used if preferred.
Do I need to blend the entire soup?
You should aim to blend at least half of the soup for a creamy texture, but you can blend more or less depending on your preference for chunks.
What should I do if the onions start to burn?
Adjust the heat to a lower setting and ensure you are stirring continuously to prevent burning during the caramelization process.
How much salt and pepper is recommended?
The recipe suggests 1 teaspoon of salt and 1 teaspoon of pepper.
What size parsnip is used?
One large chopped parsnip is recommended for this recipe.
How many potatoes are needed?
The recipe calls for 3 chopped red potatoes.
How long should the soup simmer before adding the root vegetables?
The soup base should simmer for about 20 minutes to meld the flavors before you add the parsnips, mushrooms, and potatoes.
What is the total number of ingredients?
There are 13 total ingredients in this recipe.
Can I store leftovers of this soup?
Yes, you can store leftovers in an airtight container in the refrigerator and reheat over medium heat when ready to serve.
How do I serve this soup?
Serve the soup warm and garnish as desired, perhaps with fresh herbs or a drizzle of balsamic reduction.