Each of these delicious soup recipes are highly rated and packed with seasonal veggies like squash, root vegetables and leafy ...

Chef Loretta Paganini, founder of the Paganini School of Cooking and ICASI, returned to FOX 8 News in the Morning on Monday ...

This recipe, slightly adapted here for thickness, provides a just-charred, roasted edge to the classic tomato soup due to broiling a heaping pile of vegetables together. They broil, they slightly ...

Oven-roasted potatoes are more tender ... Now, think of what's going to go in your soup: root vegetables like onions, carrots, garlic, parsnips? Butternut squash or vine-ripened tomatoes? Each will be ...

Cut the vegetables ... Make a tray of roasted root veg whenever you have the oven on. Keep in the fridge for three days to use in cous cous, frittatas or blend into a soup.

4) Blend the soup: Once the squash is roasted, add it to the pot along with the vegetable broth. Simmer for 10 minutes to let the flavors meld. Use an immersion blender to blend until smooth (or ...