Simple Oven Roasted Creamy Vegetable Soup
With the gardens winding down, we tend to have random vegetables that are perfect when brought together and oven roasted. Oven roasted vegetables bring a whole new flavor dimension to your garden produce! I love the richness of roasted vegetables and my two favorite dishes to make with them are my oven roasted vegetable cream cheese spread and my families favorite oven roasted vegetable soup.
This soup is so easy to make and other than the vegetables there is only two other main ingredients. For this soup you can use whatever garden vegetables you have on hand. The following recipe is what I used for my last batch of soup but I almost always change it up a bit based on what I have in the garden or in the house.
For the soup:
(about 3-4 cups of vegetables)
1 green pepper
1 red pepper
1 yellow squash
1/2 cup of orange cherry tomatoes
4-6 tablespoons of olive oil
salt and pepper to taste
3-6 cups of chicken broth (or to keep this vegetarian use vegetable broth)
1/2 cup of cream (you can use half-and-half)
Preheat your oven to 400°F. Cut up the vegetables into medium sized chunks.
Place the vegetables on a high-rimed baking sheet (or two to give the vegetables room to bake evenly) and toss with olive oil and salt and pepper to taste. Place vegetables in the oven and roast until fork tender, about an hour.
Once the vegetables are cooked, remove from the oven and let them cool slightly. Once the are a bit cooler, place into a food processor or blender. Add about half of the broth and pulse until well blended.
Continue to add broth until your soup is to your desired consistency. We like ours a bit thicker so I usually only add 4 cups of chicken broth. Next add the cream and blend until smooth.
Serve hot with croutons or a crusty bread!
This blog post was shared at: From the Farm Blog Hop