Harvest Soup

This is perfect for fall or anytime.

I’ve used red bell peppers, but you can use a green pepper too and even a mild hot pepper too. 

2 Roma tomatoes, cut into fourths

1 bell pepper, seeded, cut into fourths

1 onion, peeled cut into quarters

20 - 30 baby carrots

2 cloves garlic peeled and crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 350 F’

Spray cooking sheet with non stick spray.

Rinse, seed and cut pepper into quarters. 

Peel, rinse, cut onions into quarters.

Rinse, cut tomatoes into quarters. 

Rinse carrots through a colander.

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables and place vegetables in oven to cook for 20 min.

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, oil, add flour and stir to make a roux.

Remove vegetables from oven carefully.

Add vegetables, cook for 15 - 20 min, stirring occasionally. 

Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.

 Turn off stove, remove pot from heat and use an immersion blender and blend soup.

Add sour cream to soup and blend a few seconds more or until soup is blended.

Serves 4 - 6.