Cream Of Roasted Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This soup may seem unusual, but the combination of flavors brought about by roasting the vegetables is wonderful! Ingredients:
3 tbl extra virgin olive oil |
2 large garlic gloves, peeled and sliced thick |
1 lb eggplant, sliced 1/2 inch thick |
1 medium yellow squash, cut into 1/2 inch slices |
1 medium zucchini, cut into 1/2 inch slices |
2 red bell peppers, cored, seeded, cut into eighths |
1 medium onion, peeled and cut into fourths |
salt and pepper to taste |
2 tbl butter |
2-1/2 tbl all-purpose flour |
5 cups chicken stock |
1/4 cup heavy cream |
Directions:
1. Preheat oven to 425F. Heat 2 Tbl olive oil in baking dish over low heat. Add garlic and cook for 30 seconds. Add veggies, season with salt and pepper to taste, and drizzle with remaining olive oil. Roast in the oven for 30-35 minutes, or until veggies are tender and browned - turn them occasionally while roasting. Melt butter in 4 quart casserole over low heat. Whisk in flour and cook for 1 minute. Whisk in chicken stock, season with salt and pepper if desired, and simmer for 15 minutes. When veggies are done, puree in blender until smooth. Whisk puree into the stock, and simmer for 10 minutes. Add the heavy cream, and heat just until hot - do not allow to boil. Serve immediately.
2. **Optional - Provide a bowl of freshly grated Parmesan or Romano cheese at the table for topping.
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