Italian roasted veggie soup

 

I just love roasted vegetables. Roasting develops each vegetable’s essence, and softens and mellows it. What better combination than to add roasted vegetables to a soup? Today, I made an Italian-influenced soup with some of my favorite roasted vegetables, but you could substitute for your own personal favorites. It’s so much fun to experiment in the kitchen. Enjoy!

Italian roasted veggie soup

1 large cauliflower, cut into flowerettes

1 large onion, cut into 8 wedges

4 cloves garlic

1 large bell pepper (any color), cut into chunks

2 tablespoons olive oil

coarse salt, freshly ground pepper

1 quart broth (vegetable or chicken)

1 can chickpeas, drained and rinsed

2 cups fresh basil, sliced or chopped

1/2 marjoram

1 28-ounce can of whole plum tomatoes, drained

Preheat oven to 425 degrees F. In a large bowl, mix the cauliflower, onion, garlic, and pepper with the olive oil, salt and pepper. Spread onto a large baking pan in a single layer, and roast for about 30-40 minutes, stirring twice, until everything is nicely browned.

Meanwhile, place the rest of your ingredients into a large pot. Bring to a boil, then reduce the heat to low and partially cover. Add the roasted vegetables when they are done, and continue to simmer for another 15 minutes. Correct the seasonings, if needed, and serve. Makes 6 servings.