Roasted Vegetable Soup Recipe
In this simple recipe, slow roasting enhances the earthy flavor of the root vegetables and brings out a mellow sweetness in the garlic. The result: a rich, complex brew that has little in common with ordinary vegetable soup.
Ingredients
| 3 | medium | roasted potatoes |
| 3 | roasted carrots | |
| 1 | medium | roasted onion |
| 1 | teaspoon | roasted garlic |
| 1/4 | cup | tomato paste |
| 6 | cups | chicken broth* |
| 1/2 | teaspoon | dried thyme |
| 1 | whole | bay leaf |
| 1 | teaspoon | salt |
| 1 | teaspoon | freshly ground black pepper |
| 1/2 | cup | Italian parsley, chopped |
| ~ | fresh thyme sprigs | |
| ~ | homemade bread crumbs |
| * For best flavor use homemade Chicken Stock. |
Directions
1. Place the roasted potatoes, carrots, onion, garlic, and tomato paste together with one cup of the broth into a food processor or food mill and puree until smooth.
2. Pour the pureed vegetables into a large saucepan, turn the heat to medium, and add the remaining 5 cups of broth, thyme, bay leaf, salt, and pepper. Mix well.
3. Bring to a lively simmer and adjust the seasonings.
4. Add the parsley and stir well.
5. Top with sprigs of fresh thyme or scrumptious homemade rustic bread crumbs.
Preparation Time:
15+ minutes with pre-roasted vegetables.
