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Roasted Vegetable Soup with Basil Cream

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Vegetable Soup with Basil Cream

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 168
pro 6 g
total fat 5 g
sat. fat 1 g
carb 26 g
fibre 5 g
chol 2 mg
sodium 864 mg
% RDI: -
calcium 8
iron 11
vit A 84
vit C 95
folate 27

More great recipes from this menu:

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

Ingredients

  • 2 zucchinis
  • 3 carrots, peeled
  • 3 parsnips, peeled
  • 3 large tomatoes
  • 1 large red onion
  • 1 sweet red pepper
  • 1 sweet green pepper
  • 2 tbsp extra-virgin olive oil
  • 1-1/2 tsp salt
  • 1 tsp pepper
  • 4 cups chicken stock
  • 1 tbsp lemon juice
  • Basil Cream:
  • 1 tbsp chopped fresh basil, (or 1/2 tsp/2 mL dried)
  • 1/2 cup light sour cream

Preparation

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.

Source : Canadian Living Magazine: October 2005

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