Monday, February 7, 2011

Roasted Vegetable Soup

This was so freaking easy. Took a while because the veggies needed to roast for an hour, but made an awesome soup that even the other half, the CARNIVORE at the table, loved!

Take six beefsteak tomatoes and cut then in half and remove the stem core.
Slice up two large peeled carrots into rounds.
Split two leaks in half and cut all of them into little half moons.
Peel six cloves of garlic ... no need to mince because it is going to roast, cook and get blended.
Place all of this lovely mixture into a large roasting pan and toss them with two tablespoons of olive oil and some salt and pepper. Make sure the tomatoes are face down in the pan with the other veggies around them and roast in the oven at 425 F for one hour.  
After everything is roasted gently peel the skin off of the tomatoes with a pair of tongs ... it comes off easy, so don't be afraid of this step or think it is too much or too hard for anybody to do.
Next just dump the entire contents of the pan into 30 oz of good vegetable stock along with a couple of shakes of liquid smoke for added flavor. Bring to a boil and let it simmer a little while to soften the veggies even more.
Take an immersion blender and blend the soup to a nice consistency (I like mine a little chunky).
Add salt and pepper to taste ... somebody thought it needed more salt than I did, but I love fresh ground pepper in my soups. 
Take a small bunch of basil that has been chopped small and stir it in and serve!

We were talking tonight and though a little pureed roasted red bell pepper and a dollop of vegan sour cream would make this perfect. This really hit the spot on a cold snowy night with a crusty piece of bread.

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