Description
Soup in a blender? Yes, it is a thing. Roast vegetables to perfection then purée in a stand up blender with the remaining ingredients. This may just become one of your new favorite ways to prepare a delicious soup!
Ingredients
Scale
- 1 pint cherry tomatoes, whole
- 2 large heirloom tomatoes, quartered
- 2 medium zucchini, cut into pieces
- 5 Japanese eggplant, or one large eggplant, cut into pieces
- 2 Cubanelle peppers, cut into pieces
- 2 hot peppers, whole
- 1 large onion, quartered
- 1 bulb garlic, top cut off
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 to 4 cups chicken stock
- 1 teaspoon fresh thyme leaves
- 2 teaspoons fresh basil
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup heavy whipping cream
- salt to taste
- drizzle of olive oil, for garnish
- fresh basil, for garnish
- black pepper, for garnish
- croutons, for garnish
Instructions
- Heat oven to 425°.
- Cut the vegetables in equal chunks, keep the cherry tomatoes and hot peppers whole.
- Tear off the loose outer wrapping of the garlic. Slice off the top.
- Place all of the vegetables onto the sheet pan.
- Drizzle the vegetables with olive oil. Extra on the garlic bulb.
- Season with kosher salt and black pepper.
- Roast in the oven for about 45 minutes to an hour.
- Remove the garlic bulb, Squeeze out the roasted garlic.
- Place the remaining vegetables into the blender along with the roasted garlic.
- Pour in about two cups of the stock.
- Add in the fresh thyme and basil.
- Season with a touch of kosher salt.
- Blend. Add additional chicken stock, as needed for consistency.
- Add in the Parmesan cheese and heavy whipping cream.
- Blend.
- Add more stock, if needed.
- Taste for salt.
- Pour into bowls.
- Garnish with a touch of high-quality olive oil, croutons and fresh basil.
- ENJOY!
Notes
SEE POST FOR TIPS!
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 Cup