Roasted Vegetable Bisque




4 Teaspoon Olive Oil, Divided

1 Large Chopped Onion

2 Large Carrots, Peeled And Chopped

2 Medium-Sized Sweet Potatoes, Peeled And Medium Chopped

2 Large White Potatoes, Peeled And Chopped

4 Parsnips, Peeled And Medium Chopped

5-6 Ripe Tomatoes, Chopped

Salt And Pepper

1 Large Leek, White Part Only, Chopped

1 Sweet Red Pepper Seeded And Diced

4 Large Cloves Garlic, Peeled And Minced

1/2 Teaspoon Dried Basil

1/2 Teaspoon Dried Oregano

1 Tablespoon Soy Sauce

2 Tablespoon Worcestershire Sauce

2 Tablespoon Flour

1 Cup Beer

1/2 Cup Whipping Cream

6 Cups Chicken Stock – I Use Campbells Stock Reduced Salt

2 Cups Fresh Or Frozen And Thawed, Niblet Corn

12 oz. Grated 3 yr Old Balderson Cheddar Cheese


Set oven at 350 degrees Fahrenheit.

Spray your roasting pan with Pam spray.

In a large bowl, place 2 Tpsp. of the olive oil.

Add the sweet and white potatoes, parsnips and tomatoes.

Toss to cover with the olive oil.

Scant seasoning with salt and pepper.

Transfer to roasting pan.

Roast for 45 minutes, or longer, till tender.

Remove from roasting pan, set aside.

Meanwhile heat remaining 2 Tbsp. olive oil in deep pot.

Add leeks, cook 3 minutes until soft.

Add sweet red pepper-cook x 1 minute.

Add garlic-stir  for 30 seconds.

Toss in basil/oregano/soy sauce and Worcestershire sauce.

Sprinkle flour on top.

Stir until combined.

Gradually add in whipping cream followed by the beer, then the chicken stock.

Bring mixture to a boil-then reduce to a simmer for 10 minutes.

Add the roasted vegetables and the corn niblets.

Remove from the heat and add in the Balderson cheese, and stir until the cheese has melted.

Ladle into serving bowls and top with chopped parsley and a little more cheese, if desired.

This recipe makes 8-10 servings–so it is great for a make-ahead party dish–but can also be packed in containers or litre canning jars and frozen for later use.

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