Recipe

Roasted Veggie Soup With Basil Cream Recipe

	Debwin / All my dishes 1 year, 3 months ago Roasting the vegetables intensifies their flavor making this soup one of my favorites. Prep:20m Cook:70m Servings:8	Debwin
	basil cream veggies easy comfort

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Ingredients

2 zucchinni

3 each carrots and parsnips, peeled

3 large tomatoes

1 large red onion

1 each sweet red and green pepper

2T extra virgin olive oil

11/2tsp salt

1tsp pepper

4c chicken stock

1T lemon juice

BASIL CREAM

1T chopped fresh basil

1/2c light sour cream

Directions

Cut zucchini, carrots and parsnips into 2" pieces; quarter tomatoes; cut red onion into 8 wedges and cut peppers into 2" slices. Place veggies in a large bowl; add oil, salt and pepper, toss to coat.

Arrange in a large roasting pan or rimmed baking sheet. Roast in a 425F(220C) oven, turning occasionally until softened and golden brown; about 1 hour.

Puree veggies in batches in food processor until smooth. Pour in pot with chicken stock; simmer 15 mins: Add lemon juice.

Serve with basil cream

BASIL CREAM

Combine basil and sour cream; cover and refrigerate at least 1 hour.

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