Roasted Vegetable SoupPosted: September 18, 2011
I have been wanting a nice dinner that just says fall, and this is it! I saw the original recipe on the Barefoot Contessa. I thought it looked yummy, so I tried it and gave it my own little twist. I hope you enjoy it as much as I did!
Roasted Vegetable Soup
1 large sweet potato, peeled
1 pound carrots, peeled
1 butternut squash, peeled and seeded
1 eggplant, peeled
3 1/2-4 cups chicken stock
salt and pepper, to taste
2 teaspoons Penzey’s Mural of Flavor
2-3 tablespoons extra-virgin olive oil
fresh parsley, chopped for garnish
parmesan cheese, shaved for garnish
Preheat oven to 425°F. Cube all vegetables to about an inch in size. Place on two baking sheets and drizzle with olive oil and salt and pepper. Place on the middle rack in the oven and cook for 25-35 minutes, or until the vegetables are tender. Place vegetables in food processor in batches and blend until puréed. Combine the purée with the chicken stock in a medium sauce pot until heated through. Season to taste and serve with shaved parmesan and parsley.
I hope you try this, because it was really easy! Also, the Mural of Flavor from Penzey’s was perfect with this – get some! It can easily be omitted, however.