Mediterranean Roasted Vegetable Soup

SECRET INGREDIENT: carrot juice Roasting vegetables caramelizes their sugars and brings out their sweetness. It’s a fantastic technique for intensifying

SECRET INGREDIENT: carrot juice

Roasting vegetables caramelizes their sugars and brings out their sweetness. It’s a fantastic technique for intensifying the flavor of a sauce or soup. It also helps to use carrot juice in place of plain old broth as the soup base.

[quicklook-recipe prep_time=”15 min” cook_time=”45 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1 tablespoon olive oil
  • 5 garlic cloves
  • 12 ounces all-purpose potatoes, cut into 1/2-inch chunks
  • 1 green bell pepper, seeded and cut into 1/2-inch squares
  • 1 yellow bell pepper, seeded and cut into 1/2-inch squares
  • 1 teaspoon fresh rosemary, chopped
  • 1 yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces

[/ingredients-left]
[ingredients-right]

  • 1 large red onion, cut into 1/2-inch chunks
  • 1 1/2 cups carrot juice
  • 12 ounces plum tomatoes, seeded and diced
  • 1 teaspoon fresh tarragon
  • 3/4 teaspoon salt
  • 3/4 cup water

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”1 hour”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 450°F.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a roasting pan, combine the oil and garlic and roast until the oil begins to sizzle, about 5 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Add the potatoes, bell peppers, and rosemary and toss to coat. Roast until the potatoes begin to color and soften, about 15 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Add the squash and onion and roast until the squash is tender, about 15 minutes longer.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]In a medium Dutch oven, combine the carrot juice, tomatoes, tarragon, and salt and bring it to boil over medium heat. Add the roasted vegetables.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Pour the water into the roasting pan and scrape up any brown bits. Pour the pan juices into the Dutch oven and cook until heated through, about 2 minutes.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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