Thursday, December 3, 2009

Roasted Vegetable Soup

On Sunday, I made roasted vegetable soup for dinner. We had a ton of leftover roasted veggies from Thanksgiving still, so I figured this would be perfect! And super easy! I just got out my 5 quart cast iron dutch oven and dropped the veggies in (we had carrots, red potatoes, sweet potatoes, cauliflower, and brussels sprouts), covered with a box of chicken stock, and let it come up to a simmer for about a half hour or so. I didn't add any extra seasonings because the roasted veggies just have so much flavor already. Once it had simmered for about a half hour, I got out my stick blender and pureed it up. This made a nice, thick, hearty pureed soup - yum! All three of us loved it! Definitely something I will do again and again.


The Voogts said...

I did this once a long time ago. I thought it was really good, but Justin didn't care for it. So I haven't made it again since then. Plus we rarely have many roasted veggies left...just too good. And I love them as leftovers in my lunch :) And so does Rebecca. They taste better the next day.

Sara said...

We love them leftover, too. And had eaten them with our lunches. But I needed to use up the bulk of them before they went bad. We had a lot leftover from dinner at your mom's.