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Roasted Vegetable Soup

26 Oct

Top the soup with crumbled feta or goat cheese

Oven cooking vegetables is perfect for fall. It brings out the fullest flavor of vegetables; reduces any bitterness and enhances their natural sweetness. The combination of vegetables in this recipes imparts a nice earthly flavor when roasted.

I’ve been making this soup for years and have streamlined the directions. The vegetables can be cut and/or roasted ahead of time to cut down the cooking time. This recipe also freezes and re-heats well too. Garnish just before serving.

Ingredients:

  • 2 medium red bell peppers, cut into large strips
  • 1 medium eggplant, unpeeled and cubed
  • 3 large plum tomatoes,* quartered
  • 1 medium onion, quartered
  • 3 cloves of garlic
  • 1 to 2 tablespoons olive oil
  • 2 1/2 cups chicken broth (low sodium or homemade)
  • 1 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 teaspoon salt

Garnishes:

  • Crumbled Feta
  • Goat cheese
  • Sour cream

Directions:

  • Pre-heat oven to 400°
  • Cut veggies into similar size pieces. Place them in a large bowl. Drizzle with olive oil to coat.
  • Pour the coated vegetables in a shallow roasting pan and cook for 15 to 20 minutes or until they are moderately soft. Stir the mixture once or twice. during the cooking process to make sure everything cooks evenly.
  • Transfer the cooked veggies to a stock pot. Add the broth and seasonings.
  • Bring the broth to a boil and cook for about 5 to 10 minutes until the vegetables are very tender.
  • Using a slotted spoon, transfer the vegetables to a blender or food processor and purée until smooth.  Add a little broth, if necessary.
  • Return back to stock pot and stir to combine with remaining broth.
  • Gently warm the soup over medium heat until heated throughout.
  • Ladle the soup into a bowl and garnish to your fancy.

Kat’s Tip: Recipes frequently call for deseeding tomatoes. More often than not, I don’t because I’m usually in too much of a hurry to painstakingly separate the seeds from the juicy pulpy part. Plus this soup is blended. There may be a few seeds that escape getting pulverized but I think they add character.

Kat’s Second Tip: If you have an immersion blender, you can purée everything right in the pan. Just be careful not to get splattered because everything will be hot.

Serves four

Nutritional information – values are approximate per serving:

Calories 150 Total Fat 8 g Cholesterol 5 mg Sodium 547 mg Total Carbohydrate 18 g Protein 5 g

Inspiration: Weight Watchers Smart Choice Recipe Collection – 1994

Photo credit: SaijaLehto on Flickr. CC Licensed. A perfect picture for the time-crunched recipe-sharer.

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1 Comment

Posted by on October 26, 2011 in Feta cheese, October Unprocessed, Weight Watchers

 

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One response to “Roasted Vegetable Soup

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