Roasted Vegetable Soup with Pesto

If I was introduced to this recipe as a child, I’m pretty sure vegetable soup would be my favorite food group. I have my college friend Beth to thank me for introducing me to this Williams-Sonoma recipe. This past fall we visited her and her husband in Seattle and this meal was waiting for us upon our arrival.

The flavor really leaves you speechless and the dollop of pesto takes this soup to another level. I loved the simplicity of this soup. Allowing the vegetables to slowly roast in the broth results in a rich flavor. Beth made her own version of pesto that is vegan friendly however you can make your own pesto or buy it pre-made.

Grab your favorite rustic artisan bread and enjoy!

Roasted Vegetable Soup with Pesto

Ingredients:

  • 2 leeks finely chopped
  • 4 carrots, peeled and cut into 2-inch pieces
  • 2 zucchini, cut into 2-inch pieces
  • 2 Asian eggplant or 1 Western eggplant, cut into 2-inch pieces
  • 2 large tomatoes, quartered
  • 2 potatoes peeled and cut into 2-inch pieces
  • 4 1/2 cups chicken broth, plus more as needed (substitute vegetable broth for the chicken broth to transform it into a vegetarian dish)
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper
  • 2 Tbs. finely chopped fresh basil
  • 2 Tbs. fresh lemon juice
  • 1/2 cup Pesto

Instructions:

Preheat an oven to 425°F.

In a large, heavy roasting pan, combine the leeks, carrots, zucchini, eggplant, tomatoes and potatoes. Add 1/2 cup of the broth and the oil, season with salt and pepper, and mix until the vegetables are well coated. Roast, turning once, until the vegetables are softened, about 40 – 60 minutes.

Remove from the vegetables from the oven and let cool slightly. Working in batches, puree the vegetables with 1/2 cup of the broth. Transfer to a large saucepan and stir in the remaining 3 1/2 cups broth, the basil and lemon juice. If needed, add more broth to achieve the desired consistency. Cook over low heat for 5 minutes to blend the flavors. Season with salt and pepper and ladle into individual bowls. Add a dollop of the pesto to each bowl and serve immediately.

Roasted Vegetable Soup with Pesto11

Roasted Vegetable Soup with Pesto

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 leeks finely chopped
  • 4 carrots, peeled and cut into 2-inch pieces
  • 2 zucchini, cut into 2-inch pieces
  • 2 Asian eggplant or 1 Western eggplant, cut into 2-inch pieces
  • 2 large tomatoes, quartered
  • 2 potatoes peeled and cut into 2-inch pieces
  • 4 1/2 cups chicken broth, plus more as needed (substitute vegetable broth for the chicken broth to transform it into a vegetarian dish)
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper
  • 2 Tbs. finely chopped fresh basil
  • 2 Tbs. fresh lemon juice
  • 1/2 cup Pesto

Instructions

Preheat an oven to 425°F.

In a large, heavy roasting pan, combine the leeks, carrots, zucchini, eggplant, tomatoes and potatoes. Add 1/2 cup of the broth and the oil, season with salt and pepper, and mix until the vegetables are well coated. Roast, turning once, until the vegetables are softened, about 40 - 60 minutes.

Remove from the vegetables from the oven and let cool slightly. Working in batches, puree the vegetables with 1/2 cup of the broth. Transfer to a large saucepan and stir in the remaining 3 1/2 cups broth, the basil and lemon juice. If needed, add more broth to achieve the desired consistency. Cook over low heat for 5 minutes to blend the flavors. Season with salt and pepper and ladle into individual bowls. Add a dollop of the pesto to each bowl and serve immediately.