Last weekend was rainy, chilly, and low key – the perfect scenario to try making a new soup. My hubby recently gave me the Williams-Sonoma Soup cookbook, and I was itching to make a recipe from it. This is what I wound up making:
The pesto adds a flavorful punch to this vitamin-packed soup. As usual, I altered the ingredient list a bit based on personal preference – i.e. I’m allergic to eggplant so I obviously nixed that; I used vegetable broth instead of chicken; I didn’t have the leeks on hand that it called for.
I started off with a ton of veggies….
…which I chopped up, tossed in a baking dish and roasted until tender:
From there, some pureeing, pulsing, and mixing was involved, but all in all, this soup was somewhat simple to make! I paired the soup with whole wheat pita bread for a filling & nutritious dinner.
Roasted-Vegetable Soup with Sun-Dried Tomato Pesto
Ingredients
- 4 carrots peeled and cut into pieces
- 2 large zucchini cut into pieces
- 1 large yellow squash cut into pieces
- 2 large tomatoes quartered
- 2 large Russet or other all-purpose potatoes about 1 pound total weight, peeled and cut into large chunks
- 4 cups of vegetable broth
- 2 TBSP olive oil
- 3 TBSP finely chopped basil
- 1 TBSP fresh lemon juice
- 1 clove garlic
- 1/4 cup drained oil-packed sun-dried tomatoes coarsely chopped
- 1 TBSP pine nuts
- Salt & pepper to taste
Instructions
- Preheat oven to 425.
- In a large baking dish, combine the carrots, zucchini, squash, tomatoes and potatoes.
- Pour 1/2 cup of the vegetable stock and drizzle 1 TBSP of oil over the veggies. Sprinkle salt and pepper to taste.
- Roast until the veggies are tender (around 40 minutes), turning every now and then to evenly bake.
- While the veggies are cooking, combine the garlic, sun-dried tomatoes, rest of the olive oil (1 TBSP), 1 TBSP of basil, pine nuts, and a touch of salt and pepper in a food processor. Pulse until a thick paste forms. Set pesto aside.
- Once the veggies are done, remove from the oven, and in batches, combine them with 1/2 cup of the stock in a blender and puree until smooth.
- Transfer to a large saucepan over low heat, and stir in the remaining stock, basil and lemon juice.
- Mix all ingredients together well, and cook for around 5 minutes. If needed, season with salt and pepper.
- Distribute the soup into 4 bowls, and add 1 TBSP of the pesto to each bowl.
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