Simple Oven Baked Vegetable Soup

Simple Oven Baked Vegetable Soup

 

Serves 4-6

Preparation time: 15 minutes

Cooking time: 1.5 hours

  • 1 onion, roughly chopped

  • 2 garlic cloves, crushed

  • 1 kg (2 lb) root vegetables (carrots, leeks, parsnips, swede), roughly chopped

  • 4 tablespoons extra virgin olive oil

  • 2 teaspoons clear honey

  • 4 thyme sprigs

  • 4 rosemary sprigs

  • 2 bay leaves

  • 4 ripe tomatoes, quartered

  • 1.2 litres (2 pints) vegetable stock or water

  • salt and pepper

To Serve:

  1. In a bowl, toss the onion, garlic and root vegetables with the oil and honey and place in a roasting tin.

  2. Add the herbs and place in a preheated oven, 200C (400F) Gas Mark 6, for 25 minutes.

  3. Add the tomatoes and roast for 25 minutes more. Reduce the oven temperature to 190C (375F) Gas Mark 5.

  4. Discard the herbs and put the vegetables into a blender or food processor.

  5. Add half the stock or water and process until smooth. Blend in the remaining stock or water.

  6. Transfer to a casserole, season to taste and bake for 20 minutes.

  7. Serve with toasted French bread and rouille.

More about Simple Vegetable Starters