Roasted Vegetable Soup
- Ready In:
- 4hrs 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 4 tablespoons olive oil
- 1 large onion, diced
- 2 leeks, sliced up to the green part
- 2 large carrots, cut in 1/4 rounds
- 1 small butternut squash, peeled and cubed
- 2 large red potatoes, peeled and chunked
- 4 garlic cloves, slivered
- 1 (8 ounce) can tomato paste
- 1 quart vegetable stock, boiling
- 1 (28 ounce) can diced tomatoes
- 1 cup chickpeas, precooked
- 1⁄2 cup fresh parsley leaves, chopped
- 1 teaspoon basil, dry
- 2 bay leaves
- salt
- pepper
directions
- Preheat oven to 400°F.
- Heat oil in a heavy, oven proof pot.
- Add leeks and onions. Stir well.
- Cover and allow to brown in oven for 30 minutes.
- Remove from oven, add root vegetables and squash. Stir well. Cover loosely and return to oven for another 30 minutes.
- Remove pot from oven, stir in tomato paste and garlic. Return to oven until garlic releases it's aroma strongly.
- Turn off oven and remove pot to cooking surface. Deglaze the pot with the boiling broth. Stir well.
- Add the can of tomatoes, with juice. Stir well.
- Bring to a boil, reduce heat. Cover and simmer about 2 hours until reduced some and thicker. Add 1 more can of tomatoes, if desired, or water/vegetable broth to thin. Add drained chickpeas and herbs. Cover and simmer for another 1 to 2 hours.
- Remove bay leaves, stir gently. Taste and adjust seasoning.
- Serve with a cheese/vegetable souffle for a great winter dinner.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>