Carrots, zucchini, and other early-autumn gems are pureed into a silken, soul-warming soup, perfect for packing in a Thermos.
Ingredients
Method
- Preheat oven to 400°. Cut carrot pieces and zucchini pieces in half crosswise.
- In a large bowl, combine carrot, zucchini, tomatoes, garlic, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss well. Arrange vegetable mixture in an even layer on a large rimmed baking sheet.
- Bake, turning occasionally, until vegetables are tender, 35 to 40 minutes. Let cool slightly. Remove peels from garlic cloves.
- In the container of a blender, combine one-third of vegetable mixture (including garlic and juices from baking sheet) and one-third of chicken broth. Process until smooth, stopping occasionally to scrape sides of container. Pour puréed vegetables into a large saucepan. Repeat procedure twice with remaining vegetables and chicken broth.
- Add remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, half-and-half, and paprika. Cook over medium heat until thoroughly heated, approximately 10 minutes.
- Serve with a dollop of sour cream. Garnish with smoked paprika, if desired.
