The Barefoot Contessas Roasted Vegetable Soup
From borinda 15 years ago
- 20 minutes to make
- Serves 8
This is comfort food at its best because it's nutritious and cozy and the color is vivid from the roasted veggies. A little salad and perhaps a hearty slice of bread and the meal is complete. This freezes well, too.
Ingredients
- 6 to 8 cups chicken stock shopping list
- 1 recipe of Ina Garten's roasted Winter vegetables shopping list
- kosher salt and freshly ground pepper shopping list
- croutons shopping list
- EVOO shopping list
How to make it
- You need to have prepared the Roasted Winter Vegetable recipe. It's easy and smells fabulous and worth the wait.
- In the bowl of a food processor, in two batches, coarsely puree the vegetables and some of the chicken stock. (I've also used an immersible blender, just be patient as it takes longer.)
- Pour the soup back into the large saucepan and season to taste with salt and pepper.
- Thin with additional stock and reheat. Ideally this soup should be thick but not as dense as a puree so do thin it with the stock to your desired consistency.
- Serve with a few croutons on top and a drizzle of the olive oil.
People Who Like This Dish 2
- Pammy58 Nowhere, Us
- chihuahua Sonoma County, USA
- bluewaterandsand GAFFNEY, SC
- elgab89 Toronto, CA
- borinda SoCal, CA
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The Rating
Reviewed by 3 people-
Sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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This recipe makes me sigh with pleasure because I can taste it already.
Chichi
chihuahua
in Sonoma County loved it
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