Roasted vegetable soup

Roasted vegetable soup

This is where the long-ass sto­ry goes, right? The one you scroll past, mut­ter­ing Just show me the freakin’ recipe! under your breath.

It was cold out­side yes­ter­day. I had lots of CSA (com­mu­ni­ty sup­port­ed agri­cul­ture) veg­gies in the house.

OK, sto­ry’s over. Here’s the recipe, such as it was:

1 large gold­en beet
2 onions
4 small pota­toes
2 car­rots
2 bell pep­pers
1 mid­dlin’ zuc­chi­ni
1 large pat­ty-pan squash
1/2 car­ton of left­over veg­etable broth from the back of the fridge
1 block of ice frozen in the veg­etable broth car­ton (my fridge gets cold at the very back, appar­ent­ly)
1/2 car­ton of left­over beef broth
1 cup of water

So here’s what I did: chopped up all the veg­gies, into cubes or slices about 1″ thick. Roast­ed them at 425°F for var­i­ous times, till they were all nice and soft­ened. The beet took about 45 min­utes, all told; the pota­toes, onions, and car­rots took 30 min­utes; the pep­pers and squash, about 15.

Then I pulsed ’em all in the food proces­sor, till they were smooth but still a bit, well, rus­tic. I spooned the veg­gie pâté into a stock pot over medi­um heat, and stirred in the broths, the chunk of ice, and the water. Heat­ed till it start­ed to boil light­ly, stir­ring every so often.

Served with ched­dar-onion fougasse and fin­ished off with a deli­cious slice of pump­kin pie, both from Chez Angela.