Soup Of Roasted Summer Vegetables Recipe

Name: Soup Of Roasted Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces red ripe tomatoes; 1 medium onion, roughly chopped; 2 -3 small carrots, sliced into short lengths; 1 small fennel bulb, halved and sliced; 2 large garlic cloves, thinly sliced; 3 tablespoons olive oil; 1 medium zucchini, thickly sliced; 6 cups vegetable broth, hot; salt and pepper; 2 bay leaves; 3 1/2 ounces dried pasta shapes; 2 tablespoons fresh basil, torn; extra virgin olive oil, to serve; 1 1/2 ounces parmesan cheese, grated

Servings: persons

7 ounces red ripe tomatoes
1 medium onion, roughly chopped
2 -3 small carrots, sliced into short lengths
1 small fennel bulb, halved and sliced
2 large garlic cloves, thinly sliced
3 tablespoons olive oil
1 medium zucchini, thickly sliced
6 cups vegetable broth, hot
salt and pepper
2 bay leaves
3 1/2 ounces dried pasta shapes
2 tablespoons fresh basil, torn
extra virgin olive oil, to serve
1 1/2 ounces parmesan cheese, grated

1
Set the oven at 425u00b0F
2
Remove the stalks from the tomatoes and discard them, then put the tomatoes in a roasting tin.
3
Peel and roughly chop the onion, then slice the carrots into short lengths, halve and slice the fennel and add all to the tomatoes.
4
Peel the garlic and slice it thinly, then toss it with the vegetables and the olive oil.
5
Roast for forty to forty-five minutes, until the vegetables are soft and pale gold.
6
Tip the vegetables into a deep saucepan, add the thickly sliced courgette and pour over the stock.
7
Season with salt, pepper and the bay leaves. Bring to the boil, then turn down to a simmer and leave to cook for twenty minutes.
8
Bring a large pan of water to the boil, salt it and add the pasta, letting it cook until it is tender but still has some bite - probably about nine minutes or so.
9
Grate the Parmesan, tear the basil into pieces. Check the seasoning of the soup, then stir in the cooked and drained pasta and half the basil.
10
Continue to simmer for five minutes or so.
11
Ladle into warm bowls, spoon over a little extra virgin olive oil, then scatter over the remaining basil and the grated Parmesan.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 ounces red ripe tomatoes, 1 medium onion, roughly chopped, 2 -3 small carrots, sliced into short lengths, 1 small fennel bulb, halved and sliced, and more.

Yes, Soup Of Roasted Summer Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soup Of Roasted Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions