Roasted-Vegetable Soup with Sun-Dried Tomato Pesto

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

Foodie Loves Fitness, Williams-Sonoma Soup

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Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Servings 4

Calories 358 kcal

Ingredients

  

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• 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.

Nutrition

Serving: 1gCalories: 358kcalCarbohydrates: 22gProtein: 9gFat: 13gSaturated Fat: 1.5gFiber: 8gSugar: 13g

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