Roasted Summer Vegetable Soup

Directions

1. Ingredients for the Roasted Vegetable Soup
2. Heat oven to 425 degrees.
3. 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.
4. 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.
5. 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.
6. Add salt and pepper to taste. Warm over medium heat if needed. Add a dollop of thyme chard pesto. Optional: fresh chopped basil

1. Thyme Chard Pesto
2. 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.
3. Add walnuts and garlic to the bowl of a food processor and pulse until coarsely ground.
4. 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.