Cream Of Vegetable Soup
From chihuahua 17 years ago
- 20 minutes to make
- Serves 4
These are the same vegetables used in Ratatouille. Take advantage of whatever vegetables are in season. From, How Many Potatoes in a Pound?
Ingredients
- 1 medium eggplant, cut into 1-inch cubes shopping list
- 2 medium zucchini, cut into 1-inch cubes shopping list
- 1 large onion, cut into 1-inch pieces shopping list
- 2 medium whole garlic cloves shopping list
- 2 medium ripe tomatoes, cored, peeled and cut into 2-inch pieces shopping list
- 1/4 Cup extra-virgin olive oil shopping list
- 2 Tbs. chopped fresh parsley leaves shopping list
- 2 Tbs. chopped fresh basil leaves shopping list
- 1 Tbs. minced fresh thyme leaves shopping list
- ground pepper shopping list
- 2 Tbs. butter shopping list
- 2 Tbs. flour shopping list
- 1 Cup milk (or more) shopping list
- Grated cheddar cheese for garnish shopping list
- chives for garnish shopping list
How to make it
- Preheat oven to 500 degrees.
- Combine vegetables, oil and herbs. Toss with your hands to coat evenly.
- Roast vegetables in a shallow pan until well-browned and tender.
- Remove from oven and cool.
- Puree roasted vegetables in a food processor.
- In a large saucepan, melt butter.
- Add flour, stirring constantly.
- Turn heat to low.
- Slowly stir in milk.
- Continue heating until sauce has thickened.
- Add pureed vegetables and more mik, if needed.
- Ladle into bowls.
- Garnish with grated cheese and chives.
People Who Like This Dish 3
- leonora5 Kleinemonde, ZA
- jenniferbyrdez Kenner, LA
- yummers Port Moody, CA
- chihuahua Sonoma County, USA
- Show up here?Review or Bookmark it! ✔
jenniferbyrdezThe Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "