For some reason, vegetables completely transform when you roast them in the oven. It really brings out the most amazing flavor.
The recipe takes an array of vegetables, roasts them, and then they cook in the slow cooker in order to turn into a delectable soup. The final dish is completely pureed into a smooth consistency. I tried using my immersion blender, but just couldn’t get it completely blended. I ended up having to put it in my Blendtec to get it completely smooth.
I fed this to my family who is usually opposed to vegetables. My daughter was ok with it but no one else was except me. I actually loved it and used it for my lunches at work.
Slow Cooker Roasted Vegetable Soup
1 large zucchini, halved and sliced into ¼-inch half-moons
1 large yellow squash, halved and sliced into ¼-inch half-moons
1 large yellow onion, halved and sliced thin
1 medium orange bell pepper, seeded and chopped into 1 inch pieces
1 medium red bell pepper, seeded and chopped into 1 inch pieces
¼ cup olive oil
1 Tbsp minced fresh oregano
1 Tbsp minced fresh thyme
2 tsp kosher salt
1 tsp freshly ground black pepper
3 cloves garlic, minced
4 cups chicken stock
1 (14.5 oz) can diced tomatoes
1 cup heavy cream
1 bay leaf
Juice of ½ lemon
extra thyme for garnish
Preheat the oven to 475 degrees.
In a large bowl, toss the zucchini, yellow squash, onion and bell peppers with the olive oil, oregano, thyme, salt, pepper and garlic until coated.
Spread the vegetables onto a baking sheets in a single layer. Roast at 475 degrees for 10 minutes, turning the vegetables halfway through, until they start to deepen in color.
Add the roasted vegetables to a slow cooker and mix in the stock, tomatoes, cream and bay leaf. Cook on low for 3 hours.
Remove the bay leaf, add the lemon juice. Blend cooked soup in a blender until smooth. You will need to do it in batches and make sure to not put the lid on tight. You need it loose to let steam out otherwise it will be a soup explosion.
Serve in a bowl garnished with the extra thyme. Serves 4-6.
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