Carrot & Parsnip Soup with Panzanella Salad

Updated at: Wed, 16 Aug 2023 21:03:02 GMT

Step 1

Preheat the oven to 325F

Step 2

Begin by whisking together the olive oil, vinegar and dijon.

Step 3

Add cut tomatoes, herbs and seasoning. Toss to coat.

Step 4

Mixing the tomatoes and dressing together at the start gives the tomatoes time to juice out and create a great vinaigrette for the bread.

Step 5

Tear baguette into large bite sized pieces. Arrange on a baking tray and toast in the oven until just beginning to crisp up.

Step 6

Toss warm bread with the tomato mixture and stir well to combine and evenly coat the bread with dressing.

Step 7

This salad does best to sit for a little bit before eating so make the salad first and let it rest while you pull the soup together.

Step 8

Heat oil in a large saucepan. Saute onions and garlic for 4-5 minutes until tender.

Step 9

Add carrots, parsnips, stock and salt and pepper. Bring to a boil then reduce to simmer for 20 minutes.

Step 10

Puree cooked soup into a smooth puree. Do this with an immersion blender or blend in small batches in a countertop blender (be careful not to overfill the blender over the halfway point for safe blending of hot food)

Step 11

Taste for seasoning, adjust if needed.

Step 12

Serve with a dollop of sour cream, goat or feta cheese if desired.

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