Roast Vegetable Soup with Sun-Dried Tomato Pesto

Roast Vegetable Soup with Sun-Dried Tomato Pesto

This Roast Vegetable Soup is perfect to make in fall when you have an abundance of late summer vegetables. I like to make a huge batch of it and freeze it to eat all winter. This soup is packed with nutritious vegetables and makes a healthy starter. In this recipe, I roast the veggies to add a sweet caramel flavour to this soup. I love garnishing this soup with a healthy dollop of sun-dried tomato pesto.

Squash

Soup Ingredients

2 leeks, finely chopped
4 carrots, peeled and chopped
2 zucchini, chopped
2 Asian eggplant, chopped
2 large tomatoes, quartered
2 white potatoes, peeled and chopped
4½ cups of vegetable broth
2 tablespoons olive oil
Salt and pepper to taste

Sun-Dried Tomato Pesto Ingredients

2 tablespoons basil, finely chopped
1 tablespoons fresh lemon juice
1 garlic clove, minced
⅓ cup oil sun-dried tomatoes, chopped
1 tablespoon of pine nuts

Garnish Ingredients

microgreens
olive oil
roasted pine nuts

Step 1: Instructions for Roasting the Vegetables

Preheat the oven to 425 degrees f. In a large roasting pan, combine the leeks, carrots, zucchini, eggplant, tomatoes, potatoes, 1 tablespoon of olive oil, ½ cup of broth, salt and pepper, mix until well coated. Roast until the veggies are tender for about 45 minutes.

Step 2: Instructions for the Sun-Dried Tomato Pesto

Combine the basil, lemon juice, garlic, sun dried tomatoes and pine nuts. Pulse into a thick paste. DO NOT WASH THE BLENDER.

Step 3: Instruction for Blending the Soup

Remove the veggies from the oven and pulse in batches with ½ cup of broth in the blender goblet. Transfer to a large pot and add more broth if desired. Warm the soup gently over medium low heat, being careful not to burn it.