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Roasted Vegetable Soup Recipe | |
American Soup | |
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Ingredients:
1 lb. carrots, cut into 1 1/2" pieces2 or 3 medium potatoes, peeled and quartered 1 large onion, quartered 4 cloves garlic, unpeeled 1/2 tsp. salt 1/4 tsp. pepper 1 Tbl. vegetable oil 2 cups chicken or beef broth 1/2 tsp. dried thyme leaves, crumbled 2 cups half-and-half 1 Tbl. fresh parsley (optional)
Directions:
Preheat oven to 500. Place carrots, potatoes, and garlic in a medium roasting pan and sprinkle with salt, pepper and oil. Toss to coat and immediately lower temprature to 350. Roast 1 hour, stirring occasionally. Remove and cool.Remove skin from garlic. Also discard any onion pieces that are burned. Place the vegetables, broth, and thyme in processor and process until mixture is crumb-like. Transfer into a large saucepan, add half-and-half. Cook over medium heat, stirring frequently, until heated through. Season to taste with additional salt and pepper. Ladel into shallow soup bowls and sprinkle with parsley if desired. | |