Tested till perfect Roasted Vegetable Soup with Basil Cream

Roasted Vegetable Soup with Basil Cream

While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2005

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 2zucchinizucchinis
  • 3 3carrotcarrots, peeled
  • 3 3parsnipparsnips, peeled
  • 3 3large tomatotomatoes
  • 1 1large red onionred onions
  • 1 1sweet red pepper
  • 1 1sweet green pepper
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1-1/2 tsp 1-1/2tspsalt
  • 1 tsp 1tsppepper
  • 4 cups 4cupschicken stock
  • 1 tbsp 1tbsplemon juice

Basil Cream:

  • 1 tbsp 1tbspchopped fresh basil, (or 1/2 tsp/2 mL dried)
  • 1/2 cup 1/2cuplight sour cream
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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 Information Per serving: about

cal 168 pro 6g total fat 5g sat. fat 1g
carb 26g fibre 5g chol 2mg sodium 864mg

% RDI:

calcium 8 iron 11 vit A 84 vit C 95
folate 27
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