Roasted Vegetable Soup

Photo by Lynda Balslev for Tastefood

The late summer season yields bushels of produce, namely sweet peppers, corn and tomatoes. At the same time, the cooler air invites warming layers and soups. This recipe is a perfect bridge for the moment.

Roasted summer vegetables create a sweet and flavorful base for this soup. A sheet pan (or two) of these vegetables is roasted in the oven until the vegetables are slightly shriveled, soft and sweet, then blitzed to make a deeply flavorful puree that is fresh and warming at once. The roasting process coaxes out the vegetables’ sugars and amplifies their flavor, while a generous shower of aromatics adds layers of spice and heat to the soup. Fresh corn kernels are stirred in at the end for a juicy pop of sweetness and crunch in each bite. 

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.