A week after roasting about 5 pounds of root vegetables, we’re finally finishing them off, much to the Husband’s delight. I snuck roasted veggies in salads, on tarts, into a bowl of macaroni and cheese, and finally, into this soup.
Husband is so delighted, in fact, that he volunteered to go to the grocery store tonight after work. If I understood anything about how odds are calculated, I would put a numeric figure here; since I don’t, I will just say that odds are very high we will not be eating vegetarian tonight.
Roasted Vegetable Soup
- 1 tablespoon butter
- 2-3 cloves garlic, roughly chopped
- 2-3 cups roasted vegetables (our mix included parsnips, carrots, butternut squash, sweet potato, onion, fennel)
- salt & pepper
- fresh sage (about 4 leaves) and fresh thyme (leaves from about 6-8 stems)
- 1/2 cup white wine
- 2-3 cups veggie or chicken stock
- 1/3 cup heavy cream
- optional toppings: green onions, sage, sour cream, pistachios, etc.
- In a large Dutch oven, melt the butter over medium heat. Add garlic and cook for a minute or two. Add vegetables and season with salt and pepper. Add the fresh herbs and cook for about 3-5 minutes.
- Add the white wine to deglaze the bottom of the pan. Cook off the alcohol (2-3 minutes) and add the stock. Turn down the heat, cover the pot, and simmer for about 10 minutes. (Note: this is an ideal time to get cornbread going! Recipe here.)
- Working in small batches in a blender/food processor OR with your awesome immersion blender, blend the stock, veggies and herbs together. Add stock, as needed, for desired consistency. Season, if needed.
- Remove from heat and add the cream, mixing thoroughly. Serve immediately with desired toppings…and with cornbread, of course!
While I debated the merit of posting a recipe that sounds a little too familiar (I did say that there were about 1001 variations on our favorite butternut squash soup), ultimately, I decided this was dinner chez nous last night, so I might as well. (The real risk is probably in trying to make the Husband eat more roasted veggies.) In the meantime, this is delicious, filling and makes tons of leftovers – using 100% ingredients that were already in my fridge. Score for frost living.
3 thoughts on “Roasted Vegetable Soup”
The soup looks heat warming and tasty.
It’s really great to have roasted vegetables at hand – they do elevate any dish (except maybe, a cake! :))
Oooh…I bet YOU could do a tasty veggie cake! Roasted carrot cake, perhaps?
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I do add uncooked beets and carrots to cakes and muffins, it could indeed be interesting to try a roasted version! Next time! 🙂