Roasted Vegetable Soup
A deep, rich, velvety soup made with roasted vegetables
For 8 Person(s)
For the Soup:
- 8 cups vegetable stock (Homemade or store bought, low sodium)
- 2 large potatoes
- 2 leeks
- 2 onions ( red or white)
- 2 carrots
- 2 cloves of garlic
- 2 cups cherry or grape tomatoes
- salt and pepper
- 2 tablespoons extra virgin olive oil
- unripened goat cheese ( Chevre) ***optional**
- Clean and coarsely chop all veggies and place in a baking dish.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Place in a 425F oven for 1 hour or until nicely roasted and caramelized.
- Once nicely roasted, remove veggies from tray and place in a food mill.
- Place vegetable stock in a large pot and begin milling veggies (medium blade) into stock until all the veggies have gone through and you are left with nothing but dry skins and fibers.
- **I don't recommend using a blender in place of the mill because it will not remove skin and fibers.**
- Using a medium blade will allow some larger chunks of vegetables to pass through while keeping the fibers and skins out.
- The result is a super rich vegetable content in your soup.
- This can be heated through and served immediately but I like to simmer this mixture for 2 hours using a wisk to stir occasionally.
- In doing so, the soup will reduce by almost half creating a wonderfully thick and hearty soup.
- Roasting the veggies gives it a deep, rich color and a sweet earthy taste unlike any "boiled" vegetable soup you would usually have.
- All it takes it one extra step and a little more time but trust me, it's worth it!
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I like to add a dollop of goat cheese (Chevre) to the soup just before serving for added richness.
This is a favorite in our house. Can be frozen and stored for winter. - Danny Campo