Roast Vegetable Soup w/ Basil
User Reviews
4.9
138 reviews
Excellent
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Prep Time
20 mins
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Cook Time
4 hrs 20 mins
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Total Time
4 hrs 35 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Roast Vegetable Soup w/ Basil
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 tins tomatoes whole peeled
- 4 clove garlic
- 2 onions
- 300 grams vegetables solid roasting, such as pumpkin, sweet potato etc
- 200 grams vegetables softer roasting, such as zucchini, squash, mushrooms etc
- 6 sprigs rosemary
- 700 ml chicken stock
- 2 tablespoons basil
- blue cheese
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
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Instructions
- Preheat oven to 180 degrees Celsius (350 fahrenheit).
- Peel and roughly chop the solid roasting vegetables and cover liberally with olive oil, a pinch of salt and pepper and roast for 30 minutes.
- Meanwhile roughly chop the softer roasting veg.
- Peel the onion and garlic and dice finely.
- After the solid vegetables have been in for 30 minutes turn them and add the softer vegetables after tossing them in oil, roast a further 40 minutes.
- Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.
- Add the tinned tomatoes and the stock.
- Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.
- Bring the contents of the pot to boil and then reduce to simmer.
- Once the vegetables have roasted remove them from the oven and add to the pot and simmer for 3 hours (you may need to add some water over those hours as the soup may dry up slightly).
- Once it has all cooked for the 3 hours, using a stick blender or a food processor puree until the soup is a smoother consistency (although not too long as you want to maintain a slightly chunky consistency).
- Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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