Roasted-Vegetable Soup

Carrots, zucchini, and other early-autumn gems are pureed into a silken, soul-warming soup, perfect for packing in a Thermos.

Roasted-Vegetable Soup
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  1. 6 carrots, cut in half lengthwise (approximately 3/4 pound)
  2. 3 medium zucchini, cut in half lengthwise (approximately 1 1/4 pounds)
  3. 8 plum tomatoes, cut in half lengthwise and seeded (approximately 1 1/2 pounds)
  4. 4 large unpeeled cloves garlic
  5. 2 tablespoons canola oil
  6. 2 teaspoons chopped fresh thyme
  7. 1 1/2 teaspoons salt, divided
  8. 1/2 teaspoon ground black pepper, divided
  9. 2 1/2 cups chicken broth
  10. 1/2 cup half-and-half
  11. 1/4 teaspoon smoked paprika
  12. 1/2 cup sour cream
  13. Garnish: smoked paprika
  1. Preheat oven to 400°. Cut carrot pieces and zucchini pieces in half crosswise.
  2. In a large bowl, combine carrot, zucchini, tomatoes, garlic, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss well. Arrange vegetable mixture in an even layer on a large rimmed baking sheet.
  3. Bake, turning occasionally, until vegetables are tender, 35 to 40 minutes. Let cool slightly. Remove peels from garlic cloves.
  4. In the container of a blender, combine one-third of vegetable mixture (including garlic and juices from baking sheet) and one-third of chicken broth. Process until smooth, stopping occasionally to scrape sides of container. Pour puréed vegetables into a large saucepan. Repeat procedure twice with remaining vegetables and chicken broth.
  5. Add remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, half-and-half, and paprika. Cook over medium heat until thoroughly heated, approximately 10 minutes.
  6. Serve with a dollop of sour cream. Garnish with smoked paprika, if desired.
Southern Lady Magazine