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. 

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