Annie’s Roasted Vegetable Soup
This time of year Farmer’s Markets are teeming with fresh vegetables and herbs! Delicious goodness from local sources and finish off this soup with homemade chicken stock, you’re in store for summer goodness in a bowl. Next time you buy a rotisserie chicken, make a flavorful stock from the carcass. Here’s my recipe for Rotisserie Chicken Stock.
Roasted Vegetable Soup
1 quart of Chicken stock
3- medium red onions, rough chopped
4 large carrots, rough chopped
4 ribs celery, rough chopped
2 parsnips, rough chopped
5 cloves garlic, peeled and cut in half
4-6 cups of cherry tomatoes, cut in half
Salt and pepper
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Add all of the vegetables in a large zip-loc bag and drizzle generously with olive oil. Season with a large pinch of salt and 1/2 teaspoon freshly, ground pepper. Close bag and smush vegetables until all of the contents are well coated. Open zip-loc bag and empty veggies onto the cookie sheet. Place in the oven for 45-50 minutes. Check the last 10 minutes to be sure vegetables are thoroughly cooked and slightly caramelized. Cool and store in a container until ready to use. This is a great make ahead soup…You can roast the vegetables one day, and make the soup the next!
To Make the Soup
In a blender add a generous portion of vegetables and add chicken broth to begin pureeing mixture. Puree for 20 seconds, and add more vegetables and broth to a desired consistency. Add salt and pepper to taste. I like adding 2 tablespoons freshly minced basil from my garden. I also like to use fresh basil or basil flowers as a garnish when serving this fresh garden soup!
1/4 teaspoon ground celery salt
1/4 teaspoon garlic powder
1/2 teaspoon cumin with 1/2 teaspoon chili powder