ROASTED TOMATO AND SQUASH SOUP WITH BALSAMIC
It's winter in California and I am still finding beautiful tomatoes which make me want to mix them with other veggies and make soup! I love how roasting vegetables bring out the natural sweetness. I have roasted all my veggies together in one pan drizzled with Balsamic Vinegar which brought out so much flavor. This soup is quite easy to make and is healthy and delicious. What more can you ask for?
Ingredients:
2 yellow squash, diced
2 zucchini squash, diced
15-18 small tomatoes or 4-6 large, whole or cut half
1 cup carrots, diced
1 onion, white or yelllow, diced
4 garlic cloves
4 cups vegetarian broth
drizzle olive oil
drizzle balsamic vinegar, flavored Ok
sea salt, black pepper to taste
Fresh or dried basil
croutons-optional
Preparation:
pre-heat oven to 425. place ripe tomatoes, diced squash, garlic unpeeled, basil leaves in mixing bowl. Drizzle with olive oil, salt and balsamic vinegar and mix with your hands.
Roast: in roasting pan or sheet pan for 40 minutes, should be charred/with color. Cool
Pop garlic out of skin with fingers with a squeeze. Coarsely chop roasted veggies.
In large soup pot saute diced onion for 5 minutes turning a few times. Add roasted garlic, roasted veggies and broth. Bring to a boil and turn down to a simmer for 10 minutes. Add salt and pepper to taste.
Serve warm with optional croutons, fresh basil and/or drizzle of balsamic vinegar in each serving bowl.
Ingredients:
2 yellow squash, diced
2 zucchini squash, diced
15-18 small tomatoes or 4-6 large, whole or cut half
1 cup carrots, diced
1 onion, white or yelllow, diced
4 garlic cloves
4 cups vegetarian broth
drizzle olive oil
drizzle balsamic vinegar, flavored Ok
sea salt, black pepper to taste
Fresh or dried basil
croutons-optional
Preparation:
pre-heat oven to 425. place ripe tomatoes, diced squash, garlic unpeeled, basil leaves in mixing bowl. Drizzle with olive oil, salt and balsamic vinegar and mix with your hands.
Roast: in roasting pan or sheet pan for 40 minutes, should be charred/with color. Cool
Pop garlic out of skin with fingers with a squeeze. Coarsely chop roasted veggies.
In large soup pot saute diced onion for 5 minutes turning a few times. Add roasted garlic, roasted veggies and broth. Bring to a boil and turn down to a simmer for 10 minutes. Add salt and pepper to taste.
Serve warm with optional croutons, fresh basil and/or drizzle of balsamic vinegar in each serving bowl.
