Recipe:Roasted Vegetable Soup

By on November 13, 2012 in Recipes with 0 Comments

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

Vegetable Beef Soup

Cannellini Bean Soup and Kale Soup with Italian Soup

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
  1. Preheat oven to 400 degrees.
  2. Combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and toss well.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with sour cream.

Yield: 8 servings

Recipe Source: Taste of the South Magazine

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