Todd English’s Roasted Vegetable Soup

This is a variation on a recipe that appears in The Figs Table (Simon & Schuster, 1998) by Todd and myself.

Todd English's Roasted Vegetable Soup
Prep time: 
Cook time: 
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Serves: 12 to 14 cups
  • 2 tablespoons olive oil
  • 4 carrots, halved lengthwise
  • 1 large red onion, chopped
  • 1 head Savoy cabbage, cored and cut into eighths
  • 4 beefsteak
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, mined or chopped
  • 8 to 10 cups chicken stock
  • 2 cups cooked white cannellini beans, rinsed and drained (optional)
  • 1 bunch leaf spinach, well washed and chopped (optional)
  • Grated Parmesan cheese, for garnish
  1. Preheat the oven to 400 degrees.
  2. Place 1 tablespoon oil, the carrots, onion, cabbage, and tomatoes in a baking pan and toss well. Sprinkle with the salt and pepper. Place in the oven and roast until all the vegetables are lightly browned, about 30 to 45 minutes. Check for doneness and remove any vegetables that are browned. Do not allow any vegetable to burn.
  3. Place a stockpot over medium heat and, when it is hot, add the remaining 1 tablespoon oil. Add the garlic and celery and cook, stirring, until they are golden, about 3 minutes. When the vegetables are ready, coarsely chop them, and add to the pot. Add the stock and beans, if desired, raise the heat to high, and bring to a low boil. Lower the heat to low and cook until the soup begins to come together, about 35 to 45 minutes. Add the spinach, if desired, and cook until heated through, about 3 minutes.
  4. Serve garnished with Parmesan cheese.