Lenten Soup Supper #6 Roasted Vegetable Soup

Lenten Soup Supper #6 ~ Roasted Vegetable Soup

This soup is perfect for a Lenten Friday supper, but stays in my family’s meal rotation all year long. Easy yet elegant, this soup has all of the comfort of a classic tomato soup, but with added depth of flavor from the savory roasted veggies. Serve alongsidea mixed green salad with balsamic vinaigrette and rosemary focaccia bread and enjoy!

Cooking time: 60 minutes

Serves: 6 to 8

Ingredients:

¼ cup plus 1 tablespoon olive oil,

2 tablespoons balsamic vinegar

1 medium eggplant, peeled and diced

2 red bell peppers, diced

2 small zucchini, diced

2 small red onions, diced

1 large carrot, peeled and diced

3 cloves garlic, minced

1 teaspoon salt, divided

¼ teaspoon black pepper

¼ teaspoon crushed red pepper flake (or to taste)

¼ teaspoon dried oregano

4 cups vegetable broth

1 28-ounce can crushed tomatoes

1 15-ounce can cannellini beans, drained and rinsed

2 tablespoons tomato paste

1 dried bay leaf

1 sprig fresh rosemary

For serving: Croutons, Fresh Chopped Basil, Grated Pecorino Romano Cheese, Balsamic Vinegar

Preheat oven to 425 degrees. In a large mixing bowl, toss eggplant, peppers, zucchini, and 1 red onion with ¼ cup olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon salt, and oregano. Spread vegetables onto a baking sheet. Roast for 25 to 30 minutes, tossing halfway, until vegetables are soft and lightly browned.

Meanwhile, heat remaining 1 tablespoon olive oil in a soup pot or Dutch oven over medium high heat. Add remaining onion and carrot and sauté until softened, about 5 to 8 minutes. Add garlic and crushed red pepper flakes and sauté until fragrant, 1 minute. Add vegetable broth, crushed tomatoes, cannellini beans, tomato paste, bay leaf, rosemary sprig, remaining ½ teaspoon salt, and black pepper. Stir to combine. Cover and cook over medium low heat for 20 minutes.

After 20 minutes, remove bay leaf and rosemary sprig and stir in roasted vegetables. Cover and simmer for an additional 15 minutes.

Using an immersion blender, blend todesired consistency. Taste and adjust seasoning, as needed.

To serve, ladle into soup bowls and top with a handful of seasoned croutons, a healthy amount of chopped fresh basil and grated Pecorino Romano cheese, and a drizzle of balsamic vinegar. Serve alongside a mixed green salad with balsamic vinaigrette and rosemary focaccia bread and enjoy!

~Shannon Jones