• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Roasted Autumn Soup

    Fall in love with the fall colors and flavors found in this creamy, seasonal soup.  A blend of roasted tomatoes, carrots and red peppers, with a punch of cayenne, chili and paprika create a silky, rich soup worthy of any crisp fall day.


    Ingredients
    4
    large roma tomatoes (quartered)
    2
    large carrots (sliced)
    1
    sweet red pepper (sliced)
    1
    teaspoon
    cayenne pepper
    1
    teaspoon
    chili powder
    1
    teaspoon
    paprika
    1
    tablespoon
    extra virgin olive oil
    1
    cup
    vegetable stock
    1/4
    cup
    heavy cream
    *
    salt and pepper to taste
    Directions
    Preheat oven to 375 F.
    In an oven safe dish add olive oil, and vegetables. Mix ingredients well ensuring each vegetable is coated in oil. Bake for 20-25 minutes, until they are cooked through and caramelized.
    In a sauce pan heat vegetable stock to a rolling boil. Cover and lower to a simmer.
    Remove baking dish from oven. Add vegetable stock and remaining spices.
    Using an immersion blender, blend all ingredients until smooth. Add heavy cream and blend again, ensuring all of the vegetables have been pureed.

    The base number of servings for this recipe is 4
    OK

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