Roasted Vegetable Soup

By GwennW

Ingredients

• Optional garnishes:
• 1 large sweet onion, peeled
• 1 large red onion, peeled
• 3 carrots, peeled
• 3 medium sweet potatoes, peeled
• 1 medium butternut squash, peeled and seeded
• 2 red bell peppers, deseeded
• 5 plum tomatoes, deseeded, and cut into quarters
• 1 head garlic
• 2 - 3 tablespoon olive oil
• 2 sprigs fresh rosemary
• 7 c. chicken stock
• kosher salt and fresh ground black pepper, to taste
• non-fat, plain Greek yogurt
• homemade croutons
• crusty bread

Details

Servings 8

Preparation

Step 1

Preheat the oven to 300 F.

Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces, 2 - 3 inches.

Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.

Place on a large sheet pan, sprayed with non-stick spray, in the oven for 1 hour. Add the whole garlic bulb and continue to roast for one more hour, or until vegetables are nicely caramelized.

Remove the rosemary sprigs and place all veggies (except the garlic) in a medium saucepan. Squeeze the garlic out of their papery husks into the saucepan pan and add the chicken stock.

If there is any caramelized residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan. This is concentrated flavor!

Either using an immersion blender or a regular blender, liquidize the soup (in batches if using a regular blender) and reheat. Add salt and pepper to taste and serve in big bowls with optional garnishes.