Roasted Veggie Soup

 

This week's recipe is for a wonderful soup. I love soup in the fall and winter and actually look forward to the temperature dropping to so I can start making bowls of comforting warm soups. 

 

 

This one I found and played with a bit and decided it was the perfect bowl to start off soup season 2021-2022.

You can change it up a bit and I have some suggestions for you but I look in your fridge, pantry and the local produce market and use what looks good to you.

This time I used a green bell pepper (I always try to find one in the store that is starting to turn either yellow or red (sometimes orange) I like the flavor better but I don't have to pay the extra for the more mature peppers. On other occasions I have used my beloved Poblano Peppers in this soup. They give it just a bit of heat which is wonderful. The green peppers just looked a lot fresher this week at the store so I went with one of them. Pick according to your taste and what is freshest (or what you already have on hand)

You might notice there is no onion in the photo below of the ingredients. I totally forgot about it until I had cut up all the other veggies and checked my notes. Sorry for any confusion that might cause.

The first step is to mix up an herb oil mixture. This is super simple and gives so much flavor. Just mix the oil with some dry rosemary (you can use another dry herb if you wish), salt and pepper. I do prefer to use olive oil for this because it just tastes so much better.

The veggies need to roast until they are soft and just beginning to turn brown around the edges. Watch the mushrooms carefully they tend to get done the fastest and you don't want to burn them.

After the veggies are roasted it is simply a matter of combining them with the components that will make up the broth and heating it through.

Be sure to taste the broth once it is heated through, depending on the chicken broth you use you might need some salt and/or pepper at this point.

Youcan find a downloadable/printable version of this recipe here.

Roasted Veggie Soup

2 Tablespoons olive oil

1 teaspoon dry rosemary, crushed

½ teaspoon kosher salt

¼ teaspoon pepper

2 cups sliced zucchini

1 onion sliced

1 medium green pepper (or 1 poblano pepper) diced

8 oz button mushrooms, cut in halves

3 cloves garlic, minced

1 (14 ½ oz) can chicken broth

¼ cup half and half

2 Tablespoons chopped fresh parsley

Heat oven to 475°F.

In a large bowl combine the olive oil, rosemary, salt and pepper.

Add the sliced zucchini, sliced onion, diced pepper, halved mushrooms and minced garlic to the oil mixture.

 

 

 

 Stir carefully to coat all the veggies in the oil.

Place veggies and oil on a large sheet pan (15” x 10”) in a single layer.

Roast at 475°F for about 30 minutes or until the veggies are softened and just starting to brown. Stir after 15 minutes to aid in cooking evenly.

 

Add the veggies (along with any juices on the baking pan) to a large sauce pan along with the chicken broth, half and half, and fresh parsley.

Cook, stirring often over medium heat until heated through, (about 10 to 15 minutes)

Taste for seasoning and serve.

Makes 2 very nice sized bowls,