Recipe: Roasted Autumn Vegetable Soup

Last night I made an amazing soup. It was my greatest triumph to date, and so I will share it with you.

Ingredients:
5 carrots, peeled and sliced into pennies
2 leeks, just the white parts, ditto
2 onions, chopped roughly
3 turnips, cut into chunks
2 or 3 potatoes, ditto
Olive oil

About 6 cups chicken or vegetable broth
3 cups tomatoes, peeled & seeded
1 T rosemary
1 T thyme
1 bay leaf
Salt and pepper to taste

Coat the vegetables in olive oil and roast in a 400 degree oven until golden brown - this takes an hour or so. Bring the broth to a boil and add the roasted vegetables, tomatoes, and seasonings. Let cook for awhile longer and then puree the soup in a blender or food processor until fairly smooth. You can mix in a little yogurt or half and half if you like, that’s nice, but it’s really delicious just plain, too.

The thing about soup, I’m discovering, is that you can just cook vegetables and puree them with some broth and then you have soup! Nothing could be easier! This recipe is a little time-consuming because of the chopping and the endless roasting, but actual work time is pretty low, and it’s super-delicious.