Roasted Vegetable Soup

I’m a sucker for a good soup.  It’s such a versatile thing, and so comforting too.  I’m a big fan of roasting, so this was a big hit in my book.  I loved how quick and simple it was too, especially when I used half of the roasted vegetables for a side dish with dinner one night, then the other half used the next night to make this.  I included a variation to dress it up if desired as well, by adding a drizzle of basil oil and croutons, but just plain is good in my book too.  The carrot flavor really comes through strong, if you don’t want as strong of a carrot flavor just keep that in mind when picking which vegetables you are going to roast.

This would work well for a make ahead meal as well, you could even puree it all up beforehand, and just rewarm when ready to serve.

 

4 cups chicken or vegetable stock

1/2 recipe roasted winter vegetables

salt and pepper to taste

 

Heat the broth and vegetables in a pot over medium high heat until heated through.

Use a stick blender (or food processor or blender), to puree until smooth.

Season with salt and pepper to taste, and add more broth if needed to reach desired consistency.

Serve hot.

Make some basil oil by pureeing fresh basil leaves in a blender with enough olive oil to make a thin consistency.  Drizzle over soup, and top with homemade croutons.