Zuppa di Verdure Arrostite (Chunky Roasted Vegetable Soup)

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Zuppa di Verdure Arrostite (Chunky Roasted Vegetable Soup)


Soups and Salads


Mom made her version of a "kitchen sink soup" with vegetables gone limp that she cleaned out of the refrigerator. And while her soups were always delicious, I introduced her to a new way of getting more flavor by roasting the veggies first. The natural sugars caramelize as they cook, providing a greater depth of flavor. It's a nice feeling when you can teach your mom something new.


Preparation - Directions

1. Preheat oven to 400ºF. Heat 2 tablespoons of the oil in a large soup pot (4 quart). Add the garlic and leeks, and cook over medium-high heat until the leeks are very soft. Turn off the heat.

2. Combine the salt, pepper, celery seed and oregano in a large bowl. Add the potatoes, carrots, broccoli, celery and onion, and toss the veggies well in the mixture. Add the remaining 2 tablespoons of the oil to the veggies and coat well.

3. Transfer the veggies to a rimmed baking sheet, keeping them in a single layer. Roast for about 30 minutes, turning them once or twice.

4. Add the roasted vegetables, tomato juice and wine to the soup pot. Tie the parsley and thyme together with kitchen cooking string and add to the pot.

5. Bring the mixture to a boil, and then lower the heat to simmer and cook for 25 minutes. Remove and discard the parsley and thyme.

6. Stir in the lemon juice; correct the seasoning, adding more salt if desired. Serve piping hot with crusty bread and a salad.