FALL VEGETABLE SOUP WITH HERB CROUTONS

Pair with TREO Red Blend

Yield: 6 servings

Ingredients

6 c Vegetable Stock (homemade or store bought)
6 ea. Roma Tomatoes, charred
1 ea. Sweet Onion, medium diced
6 ea. Garlic Cloves, sliced thin
1 ea. Small Butternut Squash, peeled, seeded & medium diced (about 2 cups)
1 lb. Oyster Mushrooms, tear in half
3 ea. Large Yukon Gold Potatoes, peeled & medium diced
2 Tbsp. Fresh Rosemary, finely chopped
2 c White Beans (cook your own, or canned, drained)
2 Tbsp. Extra Virgin Olive Oil
Salt and Pepper

For the Herb Croutons:

3 c Day Old Bread, cubed
1 Tbsp. Italian Parsley, chopped
Extra Virgin Olive Oil

Method

For the Soup:

    1. Char tomatoes under broiler on all sides. Purée and set aside.
    2. In soup pot, add oil & diced onions. Cook half way, add garlic, mushrooms, rosemary. Cook for five minutes.
    3. Add vegetable stock and bring to a boil. Add charred tomato purée, butternut squash, potatoes and simmer for twenty minutes or until squash and potatoes are tender.
    4. Add white beans and simmer for five more minutes. Season with salt and pepper to taste.

For the Herb Croutons

    1. Add all ingredients together and toss, place on baking sheet.
    2. Bake in 350 degree oven until golden brown.
    3. Server over hot soup.
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