Roasted Corn, Potato and Zucchini Chowder

Method

1. Preheat oven to 400°F/205°C. Line rimmed baking sheet with parchment paper and roast onions for 20 minutes or until softened. Add 3 cloves garlic, potatoes, corn and zucchini to baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Roast for 45 minutes.
2. While vegetables are roasting, make basil oil. Add 6 Tbsp of olive oil, remaining garlic, basil leaves, crushed red pepper and a pinch of salt to blender. Turn to glide the Precision Speed Control Knob between Speeds 7 and 8 and blend until smooth. Pour into small bowl for drizzling on soup. Fill blender jar with warm water and drops of liquid detergent and run “Clean” cycle. Once the cleaning cycle is complete, rinse blender jar thoroughly.
3. Remove vegetables from oven and set aside about ½ cup of corn kernels for garnish. Immediately scoop half of roasted vegetables into blender jar with the ground turmeric and 2 cups of vegetable broth. Blend on Speed 6 for 1 minute or until smooth. Empty into stockpot and repeat process with remaining sheet pan ingredients and remaining vegetable stock. For chunkier texture, blend on Speed 2 for only 5-10 seconds. Add mixture to stockpot and simmer until serving. To serve, ladle soup into bowls and garnish with corn kernels and a drizzle of basil oil.
4. PRO TIP: Top soup with lump crab meat after final blending and heating to make this a decadent seafood chowder.