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Roasted Root Vegetable Bisque

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Rate this recipe 4.5/5 (28 Votes)
Roasted Root Vegetable Bisque 1 Picture


  • 6 parsnips (1 lb), peeled, chopped
  • 4 small turnips (1 lb), peeled, chopped
  • 1 large (1 lb) celery root (celeriac), peeled, chopped
  • 1 large (2 lb) butternut squash, peeled, seeded and chopped
  • 1/4 cup olive oil
  • 10 cups chicken broth
  • 1/4 cup butter
  • 2 large onions, chopped (2 cups)
  • 4 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 2 teaspoons Cajun seasoning
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • Croutons, if desired
  • Chopped fresh parsley, if desired


Servings 1
Cooking time 120mins
Adapted from


Step 1

Heat oven to 450°F. In large bowl, toss parsnips, turnips, celery root, squash and oil until coated. In large roasting pan, spread vegetables in single layer.

Roast 1 hour to 1 hour 10 minutes or until vegetables are tender and browned. Cool slightly. In food processor or blender, place half of the roasted vegetables and 3 cups of the broth. Cover; process until smooth. Pour into 4- to 5-quart Dutch oven. Repeat with remaining vegetables and 3 more cups broth; set aside.

In 10-inch skillet, melt butter over medium-high heat. Add onions and garlic; cook 7 minutes. Reduce heat to medium. Add flour; cook 3 minutes, stirring constantly, until browned. Stir in tomato paste and Cajun seasoning; cook 3 minutes, stirring often. In food processor or blender, place onion mixture and remaining 4 cups broth. Cover; process until smooth. Add to vegetable mixture in Dutch oven. Stir in whipping cream and salt. Heat to boiling over medium heat; reduce heat to medium-low. Simmer 15 minutes, stirring often. Garnish individual servings with croutons and parsley.

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