It seems a little early to be making soup…but…I’m in a soup club. Every year a group of us get together to swap soup and recipes and have a grand old time catching up.
The first rule of Soup Club is…have fun of course! (Did you think I was going to say something different?)
This year the hostess with the mostest is expecting a baby. Like any day now. So instead of hosting the Soup Club meetup later into the fall, she’s getting the club members together early.
I thought I would share my Soup Club contribution here. If you decide to make the recipe – let me know what you think!
Tomato Soup with Roasted Vegetables & Garlic
Preheat your oven to 400F.
Chop up 5 cups of a whole bunch of veggies – I used onions, carrots, red peppers, parsnip and garlic but you could do sweet potato, regular potato, turnip…etc.
Mix 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tsp sugar, 1/2 tsp salt and pepper to taste. Add veggies to shallow casserole dish and toss mixture to coat them well.
Bake 30-45 minutes.
While your veggies bake, crack open a can of crushed tomatoes and a couple litres of chicken or veggie stock. (more…)