I usually end up making a version of this soup at least once a year. It is perfectly savory and smooth and creamy. I like to serve it with a dressed up grilled cheese sandwich with dijon mustard and thinly sliced shallots, but it would also be great with a hearty green salad topped with roasted chicken and a cooked grain.
Ingredients
2 cups
cherry tomatoes
2
red bell peppers
seeded and cut in half
(or orange peppers)
2 medium
zucchini
roughly chopped
6
cremini mushrooms
quartered
1 medium
onions
julienned
2
celery stalks
roughly chopped
2
carrots
roughly chopped
6 cloves
garlic
with skins on
3 tablespoons
extra virgin olive oil
¾ teaspoons
sea salt
3 cups
chicken bone broth
(or vegetable broth)
½ cups
fresh basil
2 tablespoons
raw sunflower seeds
½ cups
heavy cream
(optional)