Friday, March 6, 2015
I looked at multiple different roasted vegetable soups, but I couldn't find one that I really liked. This is one that I came up with on my own taking ideas from other recipes.
2 lbs tomatoes sliced into wedges
2 red bell peppers sliced
4 carrots pealed and quartered
1 medium onion quartered
1 butternut squash quartered
1 T butter
16 oz sour cream
1-2 cups of chicken broth, this will depend on how thick you want your soup
Heat oven to 400 degrees
Place cut vegetables in a backing pan, add salt and pepper to taste, then drizzle with olive oil. Then mix the vegetables around to be sure they are well covered. With the amount of vegetables it actually took me 3 separate pans to put everything on it. If you are comfortable of trying to fit everything onto one sheet then be sure to stir about every 20 minutes or so. It will take about 1 hour for everything to roast properly in the oven.
Then once the vegetables are done roasting you then will want to put them all into a pot and then emulsify them.
Once that is completed add in the sour cream and the chicken broth. Again the amount of chicken broth will determine how thick or thin you like your soup. Then let it simmer for at least 30 minutes on low, tonight I served mine with a grilled cheese sandwich.