Roasted Vegetable Soup

Ingredients

• 1 lb. carrots, cut into 1 1/2" pieces
• 2 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.

Submitted 6/13/05.
Source: Grandmother
Submitted By: Stephanie
adelehere@aol.com
Roasted Vegetable Soup