It’s soup season in Michigan. Especially when you have lots of root vegetables stored up from the farmers’ market. Because I had a bin full of carrots from Visser Farms and onions from the Boeve Farm, it made sense to make a batch of Roasted Onion and Carrot Soup from Bon Appetit.
I’m surprised this recipe only serves two people. Since we were having guests for dinner, I made one and a half times the recipe–18 ounces of carrots–which ended up being six large ones.
I’m surprised I can’t find this recipe online, but it’s from 1994 so Epicurious.com must have edited it out of their collection.
To me, all the flavor in the soup comes from the roasting. Usually, I don’t like to spend that much time on a soup. But if you have a day off, it’s really worth it to follow this recipe as instructed. Spend the 45 minutes roasting the veggies before simmering the soup. You’ll be glad you did when you taste the soup.
Here’s the recipe from Bon Appetit, February 1994:
Roasted Onion and Carrot Soup
1 T. olive oil
12 oz. carrots, peeled, cut into 1/2-inch-thick rounds
1 large onion, coarsely chopped
2 garlic cloves
1/4 tsp. dried thyme
3 cups (or more) canned low-salt chicken broth (I use Pacific Natural Foods organic free-range chicken broth, as I mentioned in my recipe for Winter Squash Soup.)
Minced fresh chives or green onion tops
Preheat oven to 375 degrees F. Heat oil in heavy large ovenproof skillet over medium-high heat. Add carrots and onion and saute until onion is tender, about 10 minutes.
Transfer skillet to oven and bake until vegetables begin to brown, stirring occasionally, about 45 minutes.
Remove skillet from oven, add garlic, thyme, and 3 cups broth. Cover and simmer until carrots are very tender, about 30 minutes.
Transfer to blender, puree until smooth, adding more broth if mixture is too thick. (Can be made two days ahead. Cover; chill.) Bring soup to simmer. Season with salt and pepper. Ladle into bowls. Garnish with chives.