Prep time: 15 MINS                 Cook time: 35 MINS              

Total time: 50 MINS  

Ingredients

• 1 medium onion, quartered
• 1 stalk celery, roughly chopped
• 1 medium zucchini, roughly chopped
• 5 cloves garlic, crushed
• ½ red bell pepper
• ½ green bell
• 2 tablespoons olive oil
• 3 tablespoons salted butter
• 3 cups chicken broth or vegetable stock
• ¼ cup all-purpose flour
• 1 dried bay leaf
• 4 fresh sage leaves
• 2 teaspoons salt, plus more to taste
• Freshly ground black pepper to taste

Directions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Toss the onions, celery, bell peppers, zucchini, and garlic with olive oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 20 to 25 minutes.
3. Transfer roasted vegetables to a high-power blender, add broth and puree mixture until smooth. Set aside.
4. Over medium heat, melt butter in a saucepan, add flour and cook roux, stirring, until golden, 2 to 3 minutes.
5. Add pureed stock mixture in a stream, whisking to prevent lumps, stirring frequently, over medium heat until thickened and bubbly.
6. Reduce heat, season to taste with salt and pepper, add sage, bay leaf, and simmer, whisking occasionally, until slightly thickened, about 10 minutes.
7. Discard sage and bay leaves, and enjoy with your favorite foods.