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September 2, 2016

From Seed to Soup: Graylyn's Coveted Recipe

Back by popular demand, Graylyn's esteemed executive chef, Gregory Rollins, has graciously agreed to share his memory-steeped roasted vegetable soup recipe. One taste and we're sure you'll agree Chef Rollins is taking vegetables to a whole new level.

Graylyn's Roasted Vegetable Soup
Makes 10 servings - because soup is meant to be shared!
Prep time: 30 minutes
Cook time: 45 minutes


  • 2 ½ cups coarsely chopped onion
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • ½ cup chopped celery
  • 1 cup chopped carrot
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 plum tomatoes, halved (about 1 lb)
  • 3 garlic cloves, sliced
  • 4 cups vegetable broth (1 [32 ounce] box)
  • 1 cup cubed peeled baking potato
  • ½ cup heavy cream


1. Preheat oven to 425°

2. Combine the first eight ingredients in a baking pan; toss to evenly coat. Bake at 425° for 30 minutes or until vegetables are tender.

3. Combine broth and remaining ingredients in a large pot; bring to a boil.

4. Reduce heat; simmer 15 minutes or until potato is tender.

5. Add the roasted vegetables to the potato mixture. Place half of vegetable mixture in a blender, and process until smooth.

6. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture.

7. Return to pan; cook for 5 minutes or until thoroughly heated.

8. Finish with cream and serve.