Grilled Vegetable Fiesta Soup

 

For 8 servings

• 1 red bell pepper, seeded and cut into 2cm cubes
• 1 onion, minced
• 1 zucchini, sliced
• 2 carrots, peeled and cut into chunks
• 2 tomatoes, cut in 4
• 1 sweet potato, peeled and cut into 2cm cubes
• 4 garlic cloves, crushed
• 4 sprigs of fresh thyme, leafless
• 1 sprig of rosemary, stripped
• Salt and pepper
• 60ml olive oil
• 1.5 liters water or vegetable broth

1. In a large bowl, combine all the vegetables with the garlic, thyme and rosemary; season and drizzle with oil.
2. Stir well and spread the mixture on a large baking sheet; place in the oven on the center rack at 400F (200C) for 40 minutes so that the vegetables are cooked and colored.
3. Transfer the mixture to a large saucepan and pour in the water; simmer for 10 minutes over low heat.
4. Using a blender, grind everything to obtain a smooth and creamy soup.
5. Serve with garlic bread croutons.

BON APPÉTIT