Cold Roasted Summer Vegetable Soup Shots For Fiesta Friday #25
I’m not much of a soup person when it’s really hot out, however a cold or room temp soup is perfect summer fare. I had an over abundance of vegetables that I bought at the farmers market that I needed to use and I love roasted vegetables, I put them in salads, eat on their own or as a side they are delicious and very versatile. When I say I had a lot of vegetables I mean a lot, I roasted two 1/2 sheet pans of assorted vegetables, some I ate the others I thought I would make into a soup. This soup is a mix of asparagus, green beans, carrots, red scallions and summer squash. It takes a short time to roast and then you are done with the hot oven and all you will need is your blender or food processor, I simply put the vegetables in the processor, added salt, pepper,creme fraiche and vegetable broth. I garnished with mint and garlic that I fried in some olive oil. You can of course use whatever vegetables you like or have on hand. There really is no recipe. you puree vegetables and add liquid until it’s the desired thickness, I don’t use any spices if you like to add them I think it would be wonderful. Serve warm, cold or room temperature.
Week #25, my how time flies. Well this week our always glowing host Angie@The Novice Gardener has asked two bloggers that were the very first co hosts for Fiesta Friday, Hilda @Along The Grapevine and Julianna @Foodie On Board. We are in good hands my friends
Here is what I used:
1 bunch asparagus, cleaned and woody stems snapped off (make sure to really clean the heads they can contain sand)
approximately 2 cups green beans stem end snapped off and cleaned
6 small carrots roasted whole with about an inch of the green stem left on
4 yellow summer squash cut into large chunks
4 large red bulb scallions cleaned ends cut ( I didn’t use the long green stems only about an inch above the bulb)
vegetable or chicken broth (enough to thin the soup to desired consistency)
creme fraiche or kefir I added about 1/2 cup
salt and pepper to taste
Mint cut chiffonade
garlic sliced very thinly
Roast the vegetables in a 375 degree oven, I roasted the carrots, squash and onions longer than the asparagus and green beans. About 30 minutes for the carrots etc and 15-20 minutes for asparagus and green beans.
Remove from oven and place in processor with some stock, process until smooth. Pour into bowl and add the creme fraiche or kefir, salt and pepper, do all of this to taste and desired thickness.
In saute pan coat with olive oil, add garlic and when it just starts to turn a light brown add the mint, saute until mint is crisp and garlic is a nice light brown, remove to paper towel. When serving sprinkle some on top of each serving you can also add a dollop of sour cream.
Wow! Awesome! Love the idea with shots! and I love that soup with squash and asparagus!
May I have two pls! 🙂
You certainly may and thank you so much.
That sounds delicious! I love roasted veggies, too. Happy Friday, Suzanne. 🙂
You too Patty have a great weekend and thank you.
Roasted veggies are great. The soup looks very delicious!
Have a great weekend, Suzanne!
Thanks Julian, hope you have a great weekend.
This looks amazing, Suzanne! So refreshing! Bookmarking this recipe! 🙂
Thanks so much Jessica!
OMG Suzanne! I love it :). Love all the vegetables and I like the cream fraiche and fried garlic and mint addition on the top.
Thank you so much Sonali, its a really nice summer soup and the garlic and mint are so good with it.
I bet 🙂
What a great healthy soup. I love this! Beautiful presentation too!
Thanks so much Amanda.
I had soup shots at a bridal shower a few years ago and it was wonderful! A perfect little serving for a gathering rather than big bowls. This is a wonderful recipe Suzanne. Perfect for summer.
Thank you so much, Its kind of like soup tapas. LOL.
Perfect summer soup Suzanne, and I love the presentation in the glass. xox
Thanks so much Lidia!!
Great idea Suzanne! Love these!
Thanks so much Lori!
For me there is nothing like fresh seasonal produce. Sometimes it is hard to find enough ways to make it interesting, but this one is brilliant. I’ve never heard of soup shots before, but a great idea. Can’t wait to whip up a pot of this soup! Thanks for sharing it with us at Fiesta Friday.
Thanks so much Hilda and thank you for hosting!
Soups are always welcome! Awesome Suzanne, love the decoration on top and the idea of serving it as a shot!
Thank you, it’s nice to get a few sips, not too filling and easy to maneuver at a party,
Looks interesting given the unseasonal weather we are having here in the UK. Something you can quickly pull out of the fridge when you feel it is too hot to cook. Thanks.
Thanks Mac, it’s been much to hot to cook here in NYC, a quick roast in the oven and you’re done is about the most I can do. Thank you for stopping by.
How creative! You can’t beat something that’s cool, creative, and delicious. Hugs!
Thanks, this soup is great cool or room temp, gotta love that in this heat.
Nothing better than roasted or grilled veggies, very clever idea for a summer soup!
Thank you, I just loved roasted vegetables and for the first time I roasted green beans they are phenomenal roasted in the oven, I had to keep myself from eating all of them so I would have some for the soup. Thanks again Cheri.
love cold soup! looks delicious!
In this hot weather anything cold is welcome. Thanks Anatoli!
Wow! You are really on a roll here Suzanne. Love the recipe and loving the presentation!
You are too sweet, thank you so much.
This soup looks so delis and love asparagus in here….so creative chef your Suzanne. ..yum yum….
Thank you so much Chitra!
So nutritious and what a great idea in shot glasses LOL!
Thank you very much.
Very nice use of roasted veggies (all that flavor) in a refreshing summer soup! I’ve done gazpacho shots in Moroccan tea glasses. People don’t expect soup in shots/glasses, which makes it fun.
I love the idea of Moroccan tea glasses, I almost used espresso cups but found these great largeish size shot glasses at the flea market and thought they would work nicely for the soup. It does make it fun, thanks so much.
Oh my dear God Suzanne, I am literally foaming at the mouth over this!!! I’m not just saying that either. This is not only beautiful and a brilliant idea, but the recipe. wow, this was written for me, no?! Printing now and will try to make this coming week…That mint and garlic on top is just about killing me. Dang I am starving, so this is not what I needed to see, haha! Gorgeous presentation too.
For the creme fraiche, I will probably use cashew cream (cashews blended with equal parts water) and I think it will be brilliant with it. Oh, can’t wait!!!
Oh that sounds so good. It would be nice and creamy.
Thanks Brandi, to veganize what would you add instead of creme fraiche or kefir? Would you just skip that? I like the creaminess and tang, just wondering what your thoughts on that would be. Thanks so much.
A great idea for summer soup!
Thank you so much Nancy!
Oh, damned fine !!!! And this could be a winter soup by simply using what my gorgeous husband used to call ‘the whooshoo’ ! 🙂
Whooshoo, LOL, now thats a new one. Thank you so much, I do a very similar soup in the winter using roots and butternut squash, and of course serve warm. Thanks so much,
You know what he meant, right ? – those stick thinggies you use to whizz stuff up by holding them in and pressing the button …? I believe they might be called ‘stick blenders’.
Yes now I do an immersion blender from now in I’ll remember them as whooshoo!
I can have hot soup any time of the year… and this is a GOOD one! Love the presentation! 🙂
Thanks Fae, it would be equally good hot!
ooh yummy! i love soup!! and i love your take on a summery soup 🙂
Thank you, it’s very summery for sure.
The soup looks wonderful Suzanne and I love the presentation!
Thank you so much.
i am never sure of cold soup…you may have just ‘turned’ me though
Thanks Mr. Fitz, certain soups I like cold. I think the first time I had Vichyssoise it changed my perception of cold soup.
I still can’t get it outta my head that it’s cold soup!
I don’t eat it straight out of the fridge. I prefer it closer to room temp. Totally get it Mr Fitz!
There’s something about soup served cold in a beautiful glass that takes it from mundane and every day to feeling worthy of a Michelin star! I’m not on the selection board (sadly, what a job that must be!) but I’d award you one for these if I could! 🙂
You are so sweet. Thank you so very much.
Never had soup in a glass. Looks amazing and refreshing 🙂
It’s different, soup with a spoon is the norm but sipping from a glass is a lot of fun and less cumbersome at a party. Thank you so much.
Everything about this is genius! The presentation, temperature, use of roasted veggies (my favorite!!)- LOVE it.
Thank you so much. You are so kind.
I’ve always been put off by the idea of cold soup, even though I’ve never actually tried it. These sound too good not to try though!
Me too Michelle but I thought of other cold soups like gazpacho, vichyssoise, cold melon soup, etc… I eat cold vegetable salads so why not soup. It’s best not freezing cold but left at room temp for a while to take the chilly edge off. It’s quite good. Thanks so much.
These are so elegant! Though with winter weather here I might just eat the whole bowl while hot from the stove! The soup sounds wonderfully nourishing.
Yes eat it hot, brrrrr you are in the middle of winter. Hot soup is the best when it’s chilly, Thank you,
love this and your glasses – a really beautiful presentation. Perfect starter for a candle-lit, back patio dinner party, don’t you think?
It would be a great starter and I have yet to eat outside this season Maybe I should, thanks so much.
Soup shots – what a great idea Suzanne for a party! I’m with Saucy on this one right now – hot for me too please! I’ve also come down with a flu in the past day or two, so home-made vegetable soup would be perfect right now! 🙂
Yes you need some hot soup, so sorry you are sick. Take care of yourself, get lots of rest drink fluids. Thanks so much for stopping by and feel better.
oh my goodness–this is pure brilliance. So many veggies and it’s still considered a shot 🙂
Liz, thank you so much. I really appreciate it. Ha, yes it’s a mega dose of veggies.
The soup looks delicious Suzanne and I love your presentation 🙂
Thank you so much.
Yum! I thought the mint was crumbled nori at first when I saw it. The mint would add a great fresh taste to the soup. Nice idea!
Thank you, yes the mint and garlic really add so much flavor, it’s amazing really for just a sprinkle how much it does.
Delish Suzanne!!!! 🙂
Thanks so much Chef Amy!
Perfect party dish, Suzanne! I love your garnish!
Thanks Patty, the garnish really makes the soup.
A soup so full of goodness and what a lovely way to serve it. 😉
Thank you, its a really fun way to serve.
I love this recipe. Found you via Prudy. We have been doing yellow squash, asparagus, broccoli, cauliflower every night this week in some form or another. Just cannot seem to get enough. This is a wonderful idea ~
Thank you so much and I love Prudy, so happy to have found your blog also. Look forward to receiving your posts. I love summer vegetables and fruits can’t get enough. The soup is a great way to use an excess (or not) It’s healthful and tasty.
Besides looking delicious (love the photos)– these are just so darn cute! They’d be a fun start to any summer meal Suzanne!
Thanks Rhonda, they are fun in the small glasses.
This looks sooo tasty and healthy. It would probably work well warm too. Great Summer soup!
Its wonderful warm or hot, it’s just so darn hot out can’t think of hot soup right now. Thanks so much.;