Roasted Vegetable Soup With Gruyere

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 8 ounces carrots, peeled and cut into 2-inch chunks
• 8 ounces sweet potatoes, peeled and cut into 2-inch chunks
• 8 ounces butternut squash, peeled and cut into 2-inch chunks
• 8 ounces parsnips, peeled and cut into 2-inch chunks
• 8 ounces red bell peppers, seeded and cut into 2-inch chunks
• 8 ounces onions, peeled and cut into 2-inch chunks
• 2 tablespoons olive oil
• 2 -3 fresh rosemary, large springs
• 1 head garlic, left whole for roasting
• 6 cups vegetable stock (good quality is important)
• fresh black pepper, to taste
• 6 -8 ounces gruyere cheese, grated
• 6 slices baguette (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 wrap garlic tightly in aluminum foil and set aside.
• 3 toss the chunked vegetables with the olive oil till well coated, spread onto jelly roll pan and add rosemary.
• 4 place in oven for 1 1/2 to 2 hours add the foil wrapped garlic for the last hour of roasting.
• 5 remove the rosemary sprigs while place all veggies in soup pot.
• 6 squeeze the garlic out of papery skins and into soup pot; add stock.
• 7 keep warm on low while emulsifying or while whirling small batches in the blender; warm to desired serving temperature.
• 8 serving:.
• 9 option 1: ladle into bowls and sprinkle with grated gruyere. enjoying with fresh backed bread.
• 10 option 2: arrange baguette slices in single layer on baking sheet and bake in a 400f oven until the bread is dry, crisp and golden on the edges about 10 minutes.
• 11 adjust oven rack 6 inches from broiler element and heat broiler. set individual broiler safe crocks on a baking sheet and fill each about 3/4 full with soup. top each bowl with toasted baguette slice and sprinkle evenly with gruyere. broil until cheese is melted and bubbly about 3-5 minutes. let cool 5 minutes before serving.