It looks like the cooler weather is here to stay for a while and a nice pot of soup may be in order. Roasted Vegetable Soup would be a good recipe to cook over the weekend and reheat on a hectic weeknight evening. Serve with some fresh bread and you have yourself a hearty, satisfying meal.
Smoked paprika has a very different flavor than regular paprika. It’s flavor is much stronger with more depth. Kind of similar to the difference in flavor between a jalapeno and a chipotle pepper (a smoked jalapeno).
More Soup Recipes
Roasted Vegetable Soup
- 6 carrots, cut in half lengthwise (approximately 3/4 of a pound)
- 3 medium zucchini, cut in half lengthwise (approximately 1 1/4 pounds)
- 8 plum tomatoes, cut in half lengthwise, and seeded
- 4 large unpeeled garlic cloves
- 2 tablespoons canola oil
- 2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 1/2 cups chicken broth
- 1/2 cup half-and-half
- 1/4 teaspoon smoked paprika
- 1/2 cup sour cream
- Preheat oven to 400 degrees.
- Combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and toss well.
- Arrange vegetables evenly on a large rimmed baking sheet and bake for 35 to 40 minutes, stirring occasionally. Let cool slightly and remove peels from garlic.
- In a blender, combine 1/3 of vegetable mixture, including garlic and juices, plus 1/3 of chicken broth and process until smooth. Once smooth, pour into a large saucepan. Repeat this process two more times with remaining vegetables and broth.
- To the saucepan, add 1 teaspoon salt, 1/4 teaspoon pepper, half-and-half, and paprika. Cook soup over medium heat for approximately 10 minutes.
- Serve with sour cream.
Yield: 8 servings
Recipe Source: Taste of the South Magazine