As Kary Osmond explains, though roasting the vegetables is a slower way to make soup than the conventional method, the process concentrates the flavour.
By The Canadian Living Test Kitchen
Makes 8 servings
3 carrots, peeled
3 parsnips, peeled
3 large tomatoes
1 large red onion
1 sweet red pepper
1 sweet green pepper
2 tbsp extra-virgin olive oil
1 1/2 tsp salt
1 tsp pepper
4 cups chicken stock
1 tbsp lemon juice
1 tbsp fresh basil, chopped, or 1/2 tsp (2 mL) dried
1/2 cup light sour cream
- Cut zucchini, carrots and parsnips into 2-inch (5-cm) pieces. Quarter tomatoes. Cut red onion into 8 wedges. Cut red and green peppers into 2-inch (5-cm) slices. Place vegetables in large bowl. Add oil, salt and pepper; toss to coat. Arrange on large greased or foil-lined rimmed baking sheet or in roasting pan. Roast in 425 F (220 C) oven, turning occasionally, until softened and golden brown, about 1 hour.
- Meanwhile, in bowl, stir basil into sour cream; cover and refrigerate for at least 1 hour or for up to 8 hours.
- Transfer roasted vegetables, in batches, to food processor and purée until smooth. Pour into saucepan; stir in chicken stock. Bring to simmer over medium heat; simmer for 15 minutes. Add lemon juice. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 months.)
- To serve, ladle soup into bowls; dollop each with basil cream. Pairs well with spinach and feta crostini.
Kary Osmond loves being the face of CBC's Best Recipes Ever, where she is the ambassador of back-to-basics food every afternoon, teaching Canadians coast-to-coast how to prepare the very best of Canadian Living's renowned recipe library—one "Tested Till Perfect" recipe at a time.