Roasted Vegetable Soup Adaptable to 2 Tone Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Entered for safe-keeping. This type of soup lends itself to 2-tone soup, by making contrasting soup purees in separate pots. Elsewhere on the internet I saw a soup that divided a red puree from a yellow puree in concentric circles; I have concluded that the chef either used a tall biscuit cutter or a form for a small-diameter cheesecake or folded aluminum foil double and into a circle, spraying exposed surfaces with non-stick spray, so the divider could be easily removed, leaving the areas distinct. For a simple 2-tone effect, ladle from contrasting purees into the soup bowl at the same time. Recipe found in Jack and Steve's Heart Poundin', Blood Curdlin' He-Man Adventure Cookbook aka The Bears' Cookbook by Steve Frietag and Jack Garceau on , but Steve adopted the recipe from an AP newspaper story. You may use other vegetables as you prefer: mushrooms, zucchini, cabbage, etc. - or vary the amount of type of vegetable to your taste. For a red puree, combine red bell pepper with tomato. For a yellow or orange puree, combine yellow or orange bell pepper with butternut squash and carrots. For a green puree, choose from green bell peppers, spinach, broccoli, and green beans, even green chiles. Ingredients:
3 tablespoons olive oil (or olive oil non-stick spray) |
2 tomatoes, sliced 1-inch thick |
1 small eggplant, sliced 1/2-inch thick |
1 large red bell pepper, cored and quartered |
1 onion, sliced 1/2-inch thick |
4 garlic cloves, minced |
6 cups vegetable stock or 6 cups chicken stock |
2 tablespoons fresh basil, chopped |
1 dash salt |
1 dash pepper |
1 dash cayenne pepper |
sour cream, for garnish (optional) |
yogurt, for garnish (optional) |
parsley, for garnish (optional) |
cilantro, for garnish (optional) |
Directions:
1. Brush vegetables with olive oil (or spray with cooking spray) to coat on all sides; season with salt, pepper.
2. Broil vegetables on rack closest to broiler element. Broil until vegetables are tender but not burned, about 4 minutes for the tomatoes and 10-12 minutes more for eggplant, red pepper and onion. (OPTION: vegetables may be grilled instead.).
3. In a 5-quart pot, saute the garlic over medium heat with a teaspoon of olive oil.
4. When garlic is golden, add vegetables, stock, basil and cayenne. Heat to boiling, then lower heat and cook 4 to 6 minutes.
5. Puree mixture in batches in a blender until soup reaches desired consistency.
6. Garnish as desired, with sour cream, yogurt, parsley, whatever.
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