Roasted Vegetable Soup with Basil Cream

By The Canadian Living Test Kitchen

Tested till perfect

149 people added this to their Recipe Box
Bookmarks
Recipe5 out of 5 based on 3 ratings.
Roasted Vegetable Soup with Basil Cream

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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
  • Portion size: 8

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

Ingredients

  • 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

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

Related content

Contests

All contests



New videos