Roasted Vegetable Soup

From Taste of the South Oct/Nov 2012 Magazine. Prep time is an estimate and includes pureeing time.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pot

Ingredients

• 6  carrots, cut in half lengthwise (approx 3/4 lb)
• 3  medium zucchini, cut in half lenghtwise (approz 1 1/4 lbs)
• 8  plum tomatoes, cut in half lengthwise, and seeded (approx. 1 1/2 lbs)
• 4  large garlic cloves, unpeeled
• 2  tablespoons canola oil
• 2  teaspoons fresh thyme, chopped
• 1 1⁄2 teaspoons salt, divided
• 1⁄2 teaspoon ground black pepper, divided
• 2 1⁄2 cups chicken broth
• 1⁄2 cup half-and-half
• 1⁄2 teaspoon  smoked paprika, plus more for garnish
• 1⁄2 cup sour cream

Directions

1. Preheat oven to 400 degrees. Cut carrots and zucchini pieces in half crosswise.
2. In a large bowl, combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper; toss well. Arrange veggies in an even layer on large rimmed baking sheet.
3. Bake, turning occasionally, until veggies are tender, 35-40 minutes. Let cool slightly. Remove peels from garlic cloves.
4. In blender combine 1/3 of veggie mixture (including garlic and juices from baking sheet) and 1/3 of chicken broth. Process until smooth, stopping occasionally to scrape the sides of the container. Pour pureed veggies into a large saucepan. Repeat this process twice with remaining veggies and chicken broth.
5. Add remaining 1 tsp salt and 1/4 tsp pepper, half and half and paprika. Cook over medium heat until heated thoroughly, approximately 10 minutes.
6. Serve with dollop of sour cream. Garnish with more smoked paprika if desied.