Roasted Vegetable Soup with Sun Dried Tomato Pesto

By GuidingVegan

Ingredients

• SOUP
• 2 leeks, finely chopped
• 4 carrots, peeled & cut
• 2 zucchini, cut
• 2 asian eggpants, cut
• 2 tomatoes, quartered
• 2 potatoes, peeled & cut
• 4 1/2 cup veggie stock
• 2 tablespoons olive oil
• salt
• freshly ground pepper
• 2 tablespoons basil, chopped finely
• 2 tablespoons lemon juice
• SUN-DRIED TOMATO PESTO
• 1 clove grlic
• 1/2 cup drained, oil-packed sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 2 tablespoons basil, finely chopped
• 2 tablespoons pine nuts
• salt
• freshly ground pepper

Preparation

Step 1

1. Preheat the oven to 425 degree F. In a large, heavy roasting pan, combine the leeks, carrots, zucchini, eggplants, tomatoes and potatoes. Add 1/2 cup of the stock, the oil, salt and pepper to taste and mix until the vegetables are well coated. Roast until the vegetable are softened, turning once to make sure they do not burn, about 40 minutes total.
2. In a blender, in batches, combine the vegetables with 1/2 cup of the stock and puree until smooth. Transfer to a large saucepan over low heat, and stir in the remaining 3 1/2 cup stock, the basil and the lemon juice. If needed, add a bit more stock for the desired consistency. Cook for 3 minutes to allow the flavors to blend. Season with salt & pepper.
3. Pesto: in a food processor, add 1 clove garlic and process until minced. Turn off and add sun-dried tomatoes, olive oil, basil, pine nuts, salt and pepper. Process until a thick paste forms, adding more oil as needed.
4. Ladle the soup into warmed bowls and add 1 tablespoon of the pesto to each bowl.