Roasted Veggie Soup With Basil Cream |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Roasting the vegetables intensifies their flavor making this soup one of my favorites. Ingredients:
2 zucchinni |
3 each carrots and parsnips, peeled |
3 large tomatoes |
1 large red onion |
1 each sweet red and green pepper |
2t extra virgin olive oil |
11/2tsp salt |
1tsp pepper |
4c chicken stock |
1t lemon juice |
basil cream |
1t chopped fresh basil |
1/2c light sour cream |
Directions:
1. Cut zucchini, carrots and parsnips into 2 pieces; quarter tomatoes; cut red onion into 8 wedges and cut peppers into 2 slices. Place veggies in a large bowl; add oil, salt and pepper, toss to coat.
2. Arrange in a large roasting pan or rimmed baking sheet. Roast in a 425F(220C) oven, turning occasionally until softened and golden brown; about 1 hour.
3. Puree veggies in batches in food processor until smooth. Pour in pot with chicken stock; simmer 15 mins: Add lemon juice.
4. Serve with basil cream
5. BASIL CREAM
6. Combine basil and sour cream; cover and refrigerate at least 1 hour.
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