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Hildy's Roasted Vegetable Soup
Gardens have a habit of giving us far more than we can
eat. Just at the time you are about to utter those famous words, "If I see
another zucchini, I'll scream," there's Roasted Vegetable Soup.
If the thought
of roasting the vegies in the oven is more than you can bear, do it on the
barbecue, using a pan so the vegetables don't get too smokey. And if Romano
cheese seems too heavy for summer, add a dollop of yogurt and a sprinkle of
fresh chopped basil or chives.
If you have the opportunity
to choose organic vegies, please do so.
This recipe serves 6 with dinner-sized portions.
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4-6 very ripe tomatoes (depending on the size) |
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3 large red bell peppers, cored and de-seeded |
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3 zucchini |
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1 eggplant, with the top cut off |
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2-3 onions (depending on the size), peeled 8 cloves garlic,
peeled |
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Step
One:
Roast the
Vegetables Coat a baking dish or cookie sheet with olive oil (you'll probably
need 2 pans). |
| Slice all
vegies but the garlic in half lengthwise - leave garlic cloves whole. Lay the
vegies cut-side down on the baking pan (ok, the garlic will have no cut side)
and roast in 350° oven for about ½ hour until browned and soft. Make
sure the pepper skins are browned, for ease of peeling. |
| Let the vegies
cool and remove skin from peppers. |
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4 cups vegetable stock |
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Handful of dried oregano |
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Handful of fresh basil leaves,
chopped |
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| Step
Two: Making the Soup |
Working
in batches, put the vegies in the food processor and chop coarsely. Do NOT
puree. This will be the vegie chunks in the soup. |
| Put the stock
and the vegies, together with the oregano and basil, into a stock pot and
simmer for about ½ hour until the flavors meld. Add S&P to
taste. |
| Serve with
Romano cheese on the side, for folks to add as much as they want (I like a lot
of cheese in my soup!). This soup gets better as it sits for a day. |
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