2 Bigs + 4 Littles under 1 Midsize Roof = Life As We Know It
Random header image... Refresh for more!

Roasted Vegetable Soup

This is catch-all kind of soup—one that can be adapted to incorporate vegetables that are abundant during different times of the year. I always include about 4 potatoes, 1 onion and about 8 cloves of garlic. Beyond that, the possibilities are endless and can include bell peppers, green or wax beans, sweet potatoes or yams, carrots, and summer or winter squash.

Preheat oven to 450 degrees. Wash and peel—or don’t peel, it’s up to you—the vegetables and cut them into fairly uniform pieces for even cooking. Aim to fill two prepared roasting pans or baking sheets (I spray mine with a mist of extra-virgin olive oil) in a generous single layer. Once the vegetables are in the pans, drizzle with more olive oil and sprinkle with sea salt. Roast for about 45 minutes, stirring them around on the pans about every 15 minutes.

Remove pans from the oven and spoon all of the vegetables into a Vita-Mix or other blender. Working in batches, incorporate 32 ounces of chicken stock into the vegetables as you puree them. Pour mixture into a large stockpot and stir as you heat to desired temperature. It will be a thick puree. Finish the soup by adding a tablespoon or so of lemon juice, and salt and pepper to taste. This soup freezes and reheats well.

Yield: 2 to 3 quarts.

Be Sociable, Share!