Roasted Vegetable Soup with Pesto
This soup is healthy yet totally satisfying – perfect for a rainy day or cool fall night. I’ve served it two ways: as a meal unto itself or as a side to sandwiches.
- 2 tablespoons extra virgin olive oil
- 2 small yellow onions, sliced
- 6 Heirloom tomatoes, quartered
- 2 large carrots, cut into 1/4-inch pieces
- 2 celery stalks, cut into 1/4-inch pieces
- 2 tablespoons tomato paste
- 8 cups low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup rice
- 1 small zucchini, cut into 1/4-inch pieces
- 1 cup frozen peas
- 1/2 cup homemade or store bought pesto
- Heat oven to 400 degrees.
- Cover a sheet pan with parchment paper, spread the tomatoes, onions and carrots evenly and drizzle with olive oil, salt and pepper.
- Roast for 30 minutes or until brown on the edges.
- In a large stock pot add 2 Tbls. of olive oil and add in celery and tomato paste. Cook for 5 minutes or until fragrant stirring consistently.
- Add the chicken stock, salt, pepper.
- Add the roasted vegetables to the stock pot, including the juices. Cover and bring to a gentle boil.
- Blend with an immersion blender or in batches in a blender (cover with a towel to protect from the hot juices)
- Add the rice, then turn the heat down to medium-low and simmer for 8 minutes. Add the zucchini and frozen peas. Adjust the heat to bring back to a simmer, cover and cook until the rice is cooked
- Add the pesto and stir until well blended.
- Ladle the soup into bowls and garnish with grated Parmigiano-Reggiano.