ROASTED VEGETABLE SOUP WITH GRUYERE

Roasted Vegetable Soup With Gruyere image

Provided by Debbwl

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

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8 ounces carrots, peeled and cut into 2-inch chunks
8 ounces sweet potatoes, peeled and cut into 2-inch chunks
8 ounces butternut squash, peeled and cut into 2-inch chunks
8 ounces parsnips, peeled and cut into 2-inch chunks
8 ounces red bell peppers, seeded and cut into 2-inch chunks
8 ounces white onions, peeled and cut into 2-inch chunks
2 tablespoons olive oil
2 -3 fresh rosemary, large springs
1 head garlic, left whole for roasting
6 cups vegetable stock (good quality is important)
fresh black pepper, to taste
6 -8 ounces gruyere cheese, grated
6 slices baguette (optional)

Steps:

Preheat oven to 350°F.
Wrap garlic tightly in aluminum foil and set aside.
Toss the chunked vegetables with the olive oil till well coated, spread onto jelly roll pan and add rosemary.
Place in oven for 1 1/2 to 2 hours add the foil wrapped garlic for the last hour of roasting.
Remove the rosemary sprigs while place all veggies in soup pot.
Squeeze the garlic out of papery skins and into soup pot; add stock.
Keep warm on low while emulsifying or while whirling small batches in the blender; warm to desired serving temperature.
Serving:.
Option 1: Ladle into bowls and sprinkle with grated gruyere. Enjoying with fresh backed bread.
Option 2: Arrange baguette slices in single layer on baking sheet and bake in a 400F oven until the bread is dry, crisp and golden on the edges about 10 minutes.
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler safe crocks on a baking sheet and fill each about 3/4 full with soup. Top each bowl with toasted baguette slice and sprinkle evenly with gruyere. Broil until cheese is melted and bubbly about 3-5 minutes. Let cool 5 minutes before serving.