Roasted Vegetable Soup with Basil Cream
This recipe makes 8 servings
|Per serving: about||-|
|total fat||5 g|
|sat. fat||1 g|
- Portion size: 8
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
- 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
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