Roasted Vegetable Bisque

Brian MacKenzie

The Inn at Pleasant Lake, New London, NH

Try this soup in September, when the vegetables you need are at the height of their season, and when your own thoughts are returning to soup. It’s a real pleasure for the senses—the vegetables create a medley of beautiful colors and delicious aromas as they’re roasting. Cutting them into equal-size pieces ensures even roasting. The recipe calls for a pint of heavy cream, but if you prefer a soup that’s less rich, you can increase the amount of water and decrease the amount of cream.


  • 2 zucchini, sliced
  • 2 large yellow squash, sliced
  • 2 carrots, peeled and cut into small chunks
  • 1 butternut squash, peeled and cut into small chunks
  • 4 large tomatoes, cut in half
  • 2 medium onions, peeled and cut in half
  • 3 to 4 tablespoons olive oil
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 cup heavy cream, or more to taste
  • 2 tablespoons balsamic vinegar


Preheat the oven to 425ºF.

In a large bowl, combine all the vegetables. Drizzle with olive oil and sprinkle with sugar, salt, and pepper to taste. Divide among two cookie sheets or roasting pans. Roast for about 30 minutes, stirring once or twice, or until the vegetables are tender and deep brown around the edges of the pans. Remove from the oven. Transfer the vegetables to a stockpot. Add water to the level of the vegetables—about 4 to 5 cups. Simmer for about 20 minutes. Purée the mixture in a food processor or blender. Strain. Add heavy cream. Season with additional salt and pepper, if necessary, and the balsamic vinegar.


8 servings