Roasted Veggie Soup
Five quarts of Roasted Garden Veggie Soup is rocking away in the pressure canner. I needed to use up the tomatoes and peppers before I leave for Chicago and found the recipe online for Roasted Tomato and Garlic soup. I made a number of swaps based on what I had on my counter. No carrots but plenty of peppers. Rogue small zucchini…sure you can join the fun.
I needed something zippy and knew halving and roasting is a hell of a lot easier than chopping and stewing.
No-time Roasted Tomato and Friends Soup
12 Large Tomatoes
1 Red Onion
1 Small Zuchinni
3 Large Sweet Peppers
4 cups of chicken stock
4 cups of water
2/3 cup of sugar (or honey)
3 heads of garlic
1 cup of basil
Halve all veggies and roast on a cookie sheet drizzled in Olive Oil for an hour at 400.
Bring water and stock to a simmer and get the pressure cooker boiling.
Peel any large skins from the vegetables and squeeze the garlic head directly into the stock pot. Give the veggies a rough chop and transfer them to the stock pot. Bring everything to a boil. Turn off heat and add chopped herbs.
Fill jars with the soup mix and process pints for 60 minutes and quarts for 70 at 10 pounds of pressure.
- nice and light soup served as is
- stir in cream and hand blender it into a thick tomato-veg bisque topped with grated parm and chopped basil
- drained and used as a quick pasta sauce and using the stock for rice
- toss in a can of black beans, rice, shredded chicken and some roasted jalapeños and top with a dollop of sour and tortilla chips