In this thick and creamy soup, root vegetables are roasted until caramelized to a sweet dark amber color, then puréed until smooth and creamy.
For me, the best part is topping it off with a salty combination of fresh walnut pesto and tangy goat cheese.
Roasted Harvest Soup
- 1 lb carrots peeled and chopped
- 1 lb parsnips peeled and chopped
- 1 large leek white and light green parts only, chopped
- 1 onion chopped
- 1 ripe pear peeled, cored and quartered
- 6 Tbsp olive oil
- 1-2 tsp salt to taste
- ½ tsp pepper
- 8 cups GF chicken broth
- 2 tsp dried thyme
- ¼ cup cream optional
- 1/3 cup Walnut Pesto
- ½ cup crumbled goat cheese optional
- Place all vegetables and pear on baking sheet and drizzle with 3 Tbsp oil, and sprinkle with salt and pepper. Toss to coat, then bake at 425F for 45 minutes or until tender and golden brown (flip veggies half way through roasting).
- Place everything into a food processor (or use an immersion blend in a large stock pot), and process until smooth. Add a bit of chicken stock if needed to make it easier to purée, then pour into a large stock pot.
- Add remaining chicken stock and thyme and bring up to a boil and allow to simmer for 15 minutes. Adjust to taste with salt and pepper, then stir in walnut pesto and cream, if desired.
- To serve, top with some crumbled goat cheese.