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Author Notes: This soup is the perfect opportunity to take advantage of the abundance of fresh vegetables that are in season right now. The recipe is simple, healthy and superbly delicious. Add a dollop of thyme chard pesto and even chopped basil for a perfect summer dinner. - kathleen stafford
Serves 4 - 6
Ingredients for the Roasted Vegetable Soup
- 1 medium eggplant, cut in 1/4 inch half moons
- 1/2 pound carrots, chopped in big chunks
- 1 medium summer squash, sliced in 1/4 half moons
- 6 medium tomatoes, sliced in 1/4 inch half moons
- 1 medium yellow onion, sliced in 1/4 inch half moons
- 1 medium yellow or red pepper, cut into long strips
- 2 tablespoons olive oil
- 2 teaspoons salt
- 4 tablespoons fresh basil
- Heat oven to 425 degrees.
- Place all the vegetables (except the tomatoes) in a large bowl and stir in 2 tablespoons of olive oil, salt and pepper until well coated. Spread vegetables and the tomatoes on two or three baking sheets lined with parchment paper.
- Roast about 40 minutes until vegetables start to turn brown and lose their moisture. Halfway through roasting time turn the vegetables and rotate the pans for even cooking.
- Remove vegetables and in batches puree in food processor adding water ¼ cup at a time and puree to desired consistency. Either chunky or smooth, your choice.
- Add salt and pepper to taste. Warm over medium heat if needed. Add a dollop of thyme chard pesto. Optional: fresh chopped basil
Thyme Chard Pesto
- 3 cups chard or kale
- 1/4 cup fresh thyme leaves
- 1/2 cup olive oil
- 2 garlic cloves
- 1/2 cup roasted walnuts
- 1/2 cup Parmesan, grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a small pan over medium heat add walnuts with a pinch of salt and roast about 5 - 6 minutes until just turning brown. Do not walk away since nuts burn quickly.
- Add walnuts and garlic to the bowl of a food processor and pulse until coarsely ground.
- Add chard and thyme and puree. With motor running add olive oil in a steady stream. Stop processor and add Parmesan cheese and pulse until mixed in. Add salt and pepper to taste.
- This recipe was entered in the contest for Your Best Warm Weather Soup
A Stuffable Side Dish
Artichokes filled with capers and anchovies.
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