Roasted Vegetable Soup with Basil Cream
While roasting the vegetables is a slower way to make soup than the conventional method, roasting concentrates flavour.
Servings: 8
Ingredients:
| 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% |
-
2 zucchini
3 each carrots and parsnips, peeled
3 large tomatoes
1 large red onion
1 each sweet red and green pepper
2 tbsp (25 mL) extra-virgin olive oil
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) pepper
4 cups (1 L) chicken stock
1 tbsp (15 mL) lemon juice
Basil Cream:
1 tbsp (15 mL) chopped fresh basil (or 1/2 tsp/2 mL dried)
1/2 cup (125 mL) 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 purée 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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