How to make it

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

Reviews & Comments 1

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  • yummysandy 7 years ago
    wow, sounds great!
    i love roated Veggies, and i love soup!
    this is a great post!
    will be trying this one!
    Was this review helpful? Yes Flag

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