Wash and dry all the vegetables. Cut the rest of the vegetables as shown. Drizzle with EVOO and sprinkle on the seasonings.
Roast at 400° for 25 minutes, checking and moving the vegetables a couple times. Cool until they're touchable, then peel the tomatoes and pop the garlic cloves out of their paper shells. Put all the vegetables residual oil and liquid into a 4 quart soup pot. The vegetables never actually roasted or charred due to the high moisture content. Stewing would be more accurate! The soup was still really good though.
Remove the bay leaves, then smooth everything out with your immersion blender. Taste and make any seasoning adjustments. If it tastes too acidic, add 1-2t sugar. Let this cool a bit then stir in about 1c of sour cream -optional- or leave it just as is.
This would be nice with a grilled cheese sandwich or homemade parmesan croutons. . .Lin
No comments:
Post a Comment