While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2005
Cut zucchini, carrots and parsnips into 2-inch (5 cm) pieces. Quarter tomatoes. Cut red onion into 8 wedges. Cut red and green peppers into 2-inch (5 cm) slices. Place vegetables in large bowl. Add oil, salt and pepper; toss to coat. Arrange on large greased or foil-lined rimmed baking sheet or in roasting pan. Roast in 425°F (220°C) oven, turning occasionally, until softened and golden brown, about 1 hour.
Basil Cream: Meanwhile, in bowl, stir basil into sour cream; cover and refrigerate for at least 1 hour or for up to 8 hours.
Transfer roasted vegetables, in batches, to food processor and pur?until smooth. Pour into saucepan; stir in chicken stock. Bring to simmer over medium heat; simmer for 15 minutes. Add lemon juice. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 months.)
To serve, ladle soup into bowls; dollop each with basil cream.
Nutritional facts <b>Per serving:</b> about
- Sodium 864 mg
- Protein 6 g
- Calories 168.0
- Total fat 5 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
- Iron 11.0
- Folate 27.0
- Calcium 8.0
- Vitamin A 84.0
- Vitamin C 95.0