Delicious Roasted Winter Veggie Soup

So I think I'm going to try to post a recipe every now and then, generally something that I make alot, that is easy to make, and that our family likes. A "go-to" recipe, a standard in our house. I figure alot of our blog readers eat regularly and who couldn't use an easy, good recipe every now and then? Oh, and I have the pickiest of eaters in my family, so if we like it, you'll like it! Oh and I really really really don't like to cook so when I say easy, I mean easy.

Let's start with my new favorite, Roasted Winter Veggie Soup with Parsley Pesto. What I like about this recipe is that it's easy, gets some veggies in us all, and makes alot so I always get about 2 dinners out of it and some to freeze for a meal later. I usually serve it with a grilled cheese sandwich. And if you are following Weight Watchers like me, it's about 3 pts including the pesto. Just go light on the olive oil. I can't get my 4-year-old to eat much of this yet but he loves the grilled cheese and eats a multivitamin daily so we think he'll turn out okay.

Roasted Winter Veggie Soup with Parsley Pesto

1/4 cup Olive Oil
2 Large Onions, peeled and diced
6 Carrots, peeled and diced
2 stalks Celery, thinly sliced
1 Bunch of Asparagus, cut into 2 inch pieces
1/2 pound Brussel Sprouts, quartered
2 quarts Vegetable Broth
1 Large Can Plum Tomatoes, chopped
Fine sea salt and freshly ground black pepper

Pesto:
2 TBSP Olive Oil
1 cup Parsley Leaves
1 Clove Garlic
1/4 cup grated Parmesan Cheese

Preheat oven to 375 degrees.

Toss the the onions, carrots, celery, asparagus and brussel sprouts with olive oil and salt and pepper. Roast the veggies in the oven for 45 minutes or until carmelized, stirring and shaking the pan occasionally to prevent burning and to make sure the veggies cook evenly.

While the veggies are roasting add the broth and chopped tomatoes, plus the tomato juice from the can, to a large soup pot and bring to a boil. Gently simmer for 15 minutes and then keep warm. When the veggies are done roasting, transfer to the hot veggie broth and bring to a boil over high heat. Lower the heat and let the soup simmer until all of the vegetables are tender, about 30 minutes.

For the pesto: Puree the parsley leaves, garlic, olive oil, and parmesan cheese in a food processor. Add a couple spoonfuls of pesto to each bowl of soup. Yum!

A few notes: I buy flat-leaf italian parsley, I think it tastes better. I usually use frozen brussel sprouts because I've yet to find a good looking fresh brussel sprout at my market. The frozen ones taste fine. The soup is good by itself, but insanely good with the pesto. For some weird reason the soup tastes better the next day! I have no idea why cause I know nothing about cooking.