Sweet and delicious carrots. Also gives it a festive orange color!
Tomatoes! These are heirlooms because that’s the picture I had handy, but the recipe actually calls for plum tomatoes. And even if you use out of season plum tomatoes that don’t taste like much raw, once you roast them they will have a gorgeous tomato flavor.
Garlic. Of course. Everything is better with garlic.
Joining this wonderful cast of characters is zucchini, which I really need to take a picture of, but you can just imagine! All of these get cut up and tossed with some oil and herbs and spices and roasted until everything is soft and tender. Now all that’s left to do is blend it all up in your trusty blender with some chicken broth until everything is smooth and wonderful. Now heat it all up slowly, adjust the seasoning, and you are in creamy, dreamy roasted vegetable soup heaven. I did garnish mine with a teeny spoonful of sour cream, but that part is up to you – it’s all about how angelic you want to be. One way or the other, you are in for one scrumptious bowl of soup!
Recipe adapted from Taste of the South