Roasted Vegetable Soup with Basil Cream Roasted Vegetable Soup with Basil Cream

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005


Basil 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 864 mg
  • Protein 6 g
  • Calories 168.0
  • Total fat 5 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g


  • Iron 11.0
  • Folate 27.0
  • Calcium 8.0
  • Vitamin A 84.0
  • Vitamin C 95.0
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Roasted Vegetable Soup with Basil Cream