Roasted Vegetable Soup

Total Time: 4 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 1 large onion, diced
• 2 leeks, sliced up to the green part
• 2 large carrots, cut in 1/4 rounds
• 1 small butternut squash, peeled and cubed
• 2 large red potatoes, peeled and chunked
• 4 garlic cloves, slivered
• 1 (8 ounce) can tomato paste
• 1 quart vegetable stock, boiling
• 1 (28 ounce) can diced tomatoes
• 1 cup chickpeas, precooked
• 1/2 cup fresh parsley leaves, chopped
• 1 teaspoon basil, dry
• 2 bay leaves
• salt
• pepper

Recipe

• 1 preheat oven to 400°f.
• 2 heat oil in a heavy, oven proof pot.
• 3 add leeks and onions. stir well.
• 4 cover and allow to brown in oven for 30 minutes.
• 5 remove from oven, add root vegetables and squash. stir well. cover loosely and return to oven for another 30 minutes.
• 6 remove pot from oven, stir in tomato paste and garlic. return to oven until garlic releases it's aroma strongly.
• 7 turn off oven and remove pot to cooking surface. deglaze the pot with the boiling broth. stir well.
• 8 add the can of tomatoes, with juice. stir well.
• 9 bring to a boil, reduce heat. cover and simmer about 2 hours until reduced some and thicker. add 1 more can of tomatoes, if desired, or water/vegetable broth to thin. add drained chickpeas and herbs. cover and simmer for another 1 to 2 hours.
• 10 remove bay leaves, stir gently. taste and adjust seasoning.
• 11 serve with a cheese/vegetable souffle for a great winter dinner.