It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer.
Roasted Vegetable Soup
Start to finish: 1 hour (15 minutes active)
2 large yellow onions, cut into wedges
2 medium zucchini, diced
2 medium summer squash, diced
4 large carrots, peeled and diced
2 medium potatoes, peeled and diced
2 tablespoons vegetable or canola oil
Salt and ground black pepper
1/2 teaspoon ground cumin
1 quart low-sodium chicken or vegetable broth
Sour cream or yogurt, to serve
Chopped fresh cilantro or parsley, to serve
Heat oven to 400. In a large bowl, combine onions, zucchini, summer squash, carrots and potatoes. Drizzle the vegetables with oil, then sprinkle with salt, pepper and cumin. Toss and spread veggies evenly on 2 rimmed baking sheets. Roast until tender and browned, 30-40 min. Working in batches, transfer vegetables to a blender and puree smooth. Pour in a bit of broth to help puree. As each batch is pureed, remove any fibrous bits by pouring it through a mesh strainer and into a large saucepan. When all batches have been strained, set the saucepan over medium heat. Stir in remaining broth, bring to a simmer. Season with salt, pepper, then ladle into bowls. Garnish with sour cream or yogurt and chopped herbs.
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