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
4 - 6
Ingredients for the Roasted Vegetable Soup
medium eggplant, cut in 1/4 inch half moons
carrots, chopped in big chunks
medium summer squash, sliced in 1/4 half moons
medium tomatoes, sliced in 1/4 inch half moons
medium yellow onion, sliced in 1/4 inch half moons
medium yellow or red pepper, cut into long strips
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
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.