Roasted Vegetable Chowder with Kielbasa is the ultimate dinner on a cold night! Oven roasted vegetables give this chowder tons of flavor!
Roasting vegetables definitely kicks the flavor up a bit. Much better (I think) than just boiling or steaming. And then after they’re roasted if you turn them into a chowder? Awesome.
Talk about getting your daily serving of vegetables in one bowl. But don’t think I’m going to forget about the good stuff…we’re going to throw some sausage in there too. Gotta have your protein…I think it’s all about the balance like this Sausage Potato Spinach Soup that we love to make.
Start off by chopping and roasting the vegetables.
While they’re roasting add a chopped onion and some garlic to a large pot with olive oil.
When the vegetable come out of the oven, add them to the soup pot and then pour in 6 cups of chicken stock.
Let the soup simmer for 30 minutes and then puree using a stick blender. You can also add this in batches to a regular blender, just be careful not to add too much at a time.
Once the soup is blended add a half cup of heavy cream and the sliced kielbasa. You could also use browned italian sausage or shredded chicken. Or you can skip the meat altogether and keep this Roasted Vegetable Chowder with Kielbasa a vegetarian meal.
But definitely have lots of bread for dipping. I’m not even sure we eat soup with spoons around here…just keep dipping in bread until the soup is gone!Print
- 4 large beets, peeled and diced
- 4–5 small white potatoes, peeled and diced
- 3 carrots, peeled and diced
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 1 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1/2 cup heavy cream
- 14 oz. kielbasa, sliced
- Preheat the oven to 400 degrees.
- Add the diced potatoes, carrots and beets to a sheet pan and toss with 1 tablespoon of the olive oil, one teaspoon of the salt and one teaspoon of the pepper.
- Roast for 30 minutes.
- While the vegetables are roasting, add the other 2 tablespoons of olive oil to a large pot over medium heat.
- Add the chopped onion and cook for 5 minuets, stirring.
- Add in the garlic and stir, cooking for 2 minutes more.
- Add the roasted vegetables to the pot with the onion and garlic and stir.
- Pour in the chicken stock and then add the other teaspoon of salt and the remaining 1/2 teaspoon of pepper.
- Bring to a simmer and cook uncovered for 30 minutes.
- Using a stick blender, puree the soup until smooth.
- Stir in the heavy cream and taste for seasonings.
- Add the sliced kielbasa and heat through for 5 minutes before serving.