Roast, blend, ladle up this recipe when COMFORT is the order of the day. It's the one you want for dipping grilled sandwiches and cheesy melts too. Keep it on hand for any time you have overripe veggies in need of salvage -- creamy soup makes it all better.
Yield: 6-8 portions
, Prep time: 10 minutes
, Cook time: 1+ hour of roasting
1. Preheat your oven to 450 degrees.2. Prep your vegetables: Slice your tomatoes in half lengthwise; clean and coarsely chop your celery and carrots. Remove the outer layer of the onion and cut into thick chunks. Slice the head of garlic in half to expose all of the cloves. Spread on a cookie sheet and sprinkle with salt and pepper and drizzle with olive oil; toss to make sure all of the vegetables are coated.
3. Bake in the hot oven for 30 minutes to an hour, or until the vegetables are tender and caramelized along the edges.
4. Once the vegetables are cooked, remove from the oven and slide into a blender with their cooking juices. Pour in half of the broth, half of the cream, and the basil and blend to your preferred consistency. (I like a little texture but you can liquefy if you prefer a smoother soup.)
5. Transfer the blended vegetables to a sauce pot on the stove top over medium-low heat. Add the remaining chicken broth and heavy cream. Season with salt and pepper to taste. Stir, serve, and enjoy.
Tips + Tricks
**To cut the roasting time in the oven, chop all the veggies into smaller pieces.