| |
Soups and Stews | |
| 1 large zucchini, halved and sliced into 1/4-inch half-moons 1 large yellow squash, halved and sliced into 1/4-inch half-moons 1 large yellow onion, halved and sliced thin 1 medium orange bell pepper, seeded and chopped 1 medium red bell pepper, seeded and chopped 1/4 cup olive oil 1 tablespoon minced fresh oregano 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 3 cloves garlic, minced 4 cups chicken stock One 14.5-ounce can stewed tomatoes 1 cup heavy cream 1 bay leaf Juice of 1/2 lemon 1/4 cup chopped fresh parsley | |
| Preheat the oven to 475 degrees F. Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes. Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours. Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed. Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer. | |
Unrated | |
Sort