Roasted Vegetable Soup with Garlic Herb Drizzle
Don't you just love a good bowl of soup? This easy-to-make version is restaurant-quality...you'll find it's better than good...it's outstanding!
Ingredients
1 small bulb garlic
7 tablespoons olive oil
2 large potato, cut into cubes (about 3 cups)
1 small fennel bulb, cut into cubes (about 2 cups)
2 medium carrot, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
6 cups Swanson® Vegetable Broth
0.25 cup finely chopped fresh basil leavesand/or parsley leaves
7 tablespoons olive oil
2 large potato, cut into cubes (about 3 cups)
1 small fennel bulb, cut into cubes (about 2 cups)
2 medium carrot, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
6 cups Swanson® Vegetable Broth
0.25 cup finely chopped fresh basil leavesand/or parsley leaves
Instructions
Heat the oven to 425°F. Cut the top 1/3 off the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrots and onion in a large roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat.
Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed. Pour the mixture into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Peel the garlic. Mash the garlic in a small bowl with a fork. Stir in the basil and remaining oil.
Divide the soup among 8 serving bowls. Top each with about 1 tablespoon garlic herb mixture.
Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed. Pour the mixture into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Peel the garlic. Mash the garlic in a small bowl with a fork. Stir in the basil and remaining oil.
Divide the soup among 8 serving bowls. Top each with about 1 tablespoon garlic herb mixture.
Roasted Vegetable Soup with Garlic Herb Drizzle
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Don't you just love a good bowl of soup? This easy-to-make version is restaurant-quality...you'll find it's better than good...it's outstanding!
Ingredients
1 small bulb garlic
7 tablespoons olive oil
2 large potato, cut into cubes (about 3 cups)
1 small fennel bulb, cut into cubes (about 2 cups)
2 medium carrot, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
6 cups Swanson® Vegetable Broth
0.25 cup finely chopped fresh basil leavesand/or parsley leaves
7 tablespoons olive oil
2 large potato, cut into cubes (about 3 cups)
1 small fennel bulb, cut into cubes (about 2 cups)
2 medium carrot, chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
6 cups Swanson® Vegetable Broth
0.25 cup finely chopped fresh basil leavesand/or parsley leaves
Instructions
Heat the oven to 425°F. Cut the top 1/3 off the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrots and onion in a large roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat.
Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed. Pour the mixture into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Peel the garlic. Mash the garlic in a small bowl with a fork. Stir in the basil and remaining oil.
Divide the soup among 8 serving bowls. Top each with about 1 tablespoon garlic herb mixture.
Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed. Pour the mixture into a 3-quart saucepan.
Stir the remaining broth in the saucepan and heat over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
Peel the garlic. Mash the garlic in a small bowl with a fork. Stir in the basil and remaining oil.
Divide the soup among 8 serving bowls. Top each with about 1 tablespoon garlic herb mixture.
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