How to make it

  • Preheat oven to 425F. Heat 2 Tbl olive oil in baking dish over low heat. Add garlic and cook for 30 seconds. Add veggies, season with salt and pepper to taste, and drizzle with remaining olive oil. Roast in the oven for 30-35 minutes, or until veggies are tender and browned - turn them occasionally while roasting. Melt butter in 4 quart casserole over low heat. Whisk in flour and cook for 1 minute. Whisk in chicken stock, season with salt and pepper if desired, and simmer for 15 minutes. When veggies are done, puree in blender until smooth. Whisk puree into the stock, and simmer for 10 minutes. Add the heavy cream, and heat just until hot - do not allow to boil. Serve immediately.
  • **Optional - Provide a bowl of freshly grated Parmesan or Romano cheese at the table for topping.

Reviews & Comments 4

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  • 5kdad 12 years ago
    My wife and I really loved this recipe!
    One word of caution. The recipe says, "Heat 2 Tbl olive oil in baking dish over low heat." MAKE SURE YOU USE LOW HEAT, or better yet, a pan. I had my burner turned up too high, and the baking dish exploded into thousands of pieces!!!!
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  • flavorsofitaly 12 years ago
    Kukla, I think you'll really like it! :-)
    Steff, they say we have some really cool weather (for us) on the way this week, too. So I've been going through my soup recipes - we also love soups and stews when it's cool!
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  • steff 12 years ago
    This sounds delicious! It's starting to cool off here, and my family loves soup when it's cool. Thanks for the post; I am so glad I found this. I love reading recipes!
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  • kukla 12 years ago
    I love my veggies! This soup sounds like heaven. Thanks for the post, FlavorsOfItaly!
    Was this review helpful? Yes Flag

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