Roasted Vegetable Soup

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.


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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.

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.