If you made enough leftover Roasted Root Vegetables from yesterday's recipe, this soup can be made up in a snap, otherwise you will have to start from scratch by roasting the vegetables as per recipe directions from yesterday. Because they were made with chili pepper and rosemary infused olive oil, there is little extra spices to add to make the soup today. Just get some fresh artisan bread---olive ciabatta is great with this soup---and dunk away! This makes about four servings.
Ingredients:
Roasted root vegetables as per yesterday's recipe (about four cups)
2 cups vegetable or chicken broth--low sodium
2 cloves fresh garlic, mashed and chopped (of 1/2 tsp garlic powder)
1/2 tsp freshly ground black pepper
1/4 tsp sea salt
2 tsps dried basil
1. Add all ingredients, except basil, to food processor and puree until well blended.
2. Place in a medium sized heavy bottomed pot with a tight fitting lid.
3. Heat on medium, stirring occasionally, for about five minutes.
4. Reduce heat to low; add basil and stir.
5. Cover and allow to simmer for about 30 minutes---if soup is too thick, add more stock or water and reheat. Ladle into large bowls and serve with artisan bread.
