Roasted Vegetable Bisque Recipe

Roasted Vegetable Bisque Recipe

Ingredients

Makes 6 servings

• 1 large onion, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 large russet potato, peeled and cut into 1/2-inch dice
• 1 medium zucchini, thinly sliced
• 1 large ripe tomato, quartered
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 1/2 teaspoon dried savory
• 1/2 teaspoon dried thyme
• salt and freshly ground black pepper
• 4 cups vegetable broth or water
• 1 tablespoon minced fresh parsley, for garnish

Method

1. Preheat the oven to 400°F
2. In a lightly oiled 9 x 13-inch baking pan, place the onion, carrots, potato, zucchini, tomato and garlic
3. Drizzle with the oil and season with savory, thyme and salt and pepper to taste
4. Cover tightly with foil and bake until softened, about 30 minutes
5. Uncover and bake, stirring once, until vegetables are lightly browned, about 30 minutes more
6. Transfer the roasted vegetables to a large soup pot, add the broth and bring to a boil
7. Reduce the heat to low and simmer, uncovered, for 15 minutes
8. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
9. Heat over medium heat until hot
10. Taste, adjusting seasonings if necessary
11. Ladle into bowls, sprinkle with parsley and serve

Full List of Soup Recipes
Full List of Bisque Recipes