Roasted Vegetable and Tomato Soup

I asked friends on Facebook for some good vegan recipes, and this is one that my friend Terri suggested. It calls for grilled cheese sandwich croutons to go on top, but I just left those off. This soup was good, and tasted really creamy! My 8 year old did not like it at all, though. He said it tasted “too herby”, but you know what I think it was? The parsnip. I have decided that I also do not care for parsnips! They tasted like perfume to me! I really tasted them the next day at lunch when I reheated the soup, so I think that’s what he was tasting. Anyway, this soup is easy to make and is vegan!

rating: 8

Roasted Vegetable and Tomato Soup
(Everyday with Rachael Ray)

Ingredients:

1 small butternut squash, halved and seeded
1 bulb garlic, ends removed to expose cloves
A few sage leaves
Salt and pepper
Freshly grated nutmeg
2 to 3 carrots, peeled and coarsely chopped
1 large parsnip, peeled and chopped
1/2 pound celery root, peeled and chopped or 2-3 ribs celery with leafy tops
4 large beefsteak tomatoes cored and quartered
2 leeks, trimmed and quartered, rinsed and dried
2 tablespoons thyme leaves stripped from stems
1 quart chicken or vegetable stock

Directions:

Preheat oven to 400°F. Arrange racks in the upper and lower third of the oven.
Place the butternut squash halves cut-side down on a parchment-lined baking sheet. Dress the garlic and sage with olive oil, salt and pepper, and wrap tightly in a foil pouch. Place pouch alongside the squash and roast until garlic and squash are tender.
Turn squash over and dress with salt, pepper and nutmeg. Cool garlic to handle and press cloves from skins and paste; combine with sage.
Arrange carrots, parsnips and celery root or celery on another parchment-lined baking sheet and dress with olive oil, salt and pepper. Roast to tender, 40-50 minutes, removing vegetables as they become tender and brown at edges.
Arrange the tomatoes and leeks on another baking sheet and dress with olive oil, thyme, salt and pepper. Roast about 30 – 40 minutes.
Purée the vegetables, leeks, tomatoes, squash and garlic together in small batches with a little stock in a high-powered blender or food processor. Pour into a saucepot and thin with remaining stock; keep warm over low heat.

photo (6)

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