Roasted Vegetable Soup Recipe and Story
My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment.
Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.
One of the more rewarding parts of being your mom has been teaching you a love of the kitchen. You have been both and observer of me in the kitchen, throwing things together and ending up with great concoctions and a recipient of all of the mixtures and recipes.
You have tended to enjoy animal and fish proteins as part of your regular evening meals, and we always had vegetables of some sort along for the ride.
This roasted vegetable easy recipe that starts off as a side dish, with a little extra thrown on the baking dish, you can end up with a delicious and warming soup that is a great take to work lunch or a lighter meal at dinner time. Fulfilling, rich tasting and a blend of just the right amount of variety, the ROASTED VEGETABLE SOUP will become a staple in your recipes.
I Love You. Love Mom
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Roasted Vegetables and Roasted Vegetable Soup Recipe and Story
I love making several recipes out of one idea and this one is a perfect combo. I love leftovers. I love vegetables and can eat them fresh out of the oven, or room temperature or even cold. They can be added to an omelette or as a side to scrambled eggs. In this recipe, I puree roasted vegetable into a rich thick soup. Like many of my recipes, this one is a great base for so many others. Start here and experiment with other vegetables too. (Just be careful with reds and greens together, tasty but not pretty at all.) Enjoy!
WHAT YOU WILL NEED
- 1/4 cup good olive oil
- 10 garlic cloves, peeled
- 4-6 carrots chopped into thirds
- 1-2 peeled sweet potatoes chopped in to quarters
- 1 large onion peeled and chopped into quarters
- 1 cauliflower head broken up into quarters
- 1 pint of cherry tomatoes (golden or yellow are great, but red is fine too)
- 1 apple chopped into quarters (optional)
- 1-2 containers of Chicken Broth or Chicken Stock
- Salt and Fresh Ground Pepper
WHAT TO COOK WITH
A LARGE STOCK POT (one that gives you joy when you look at the simmering pot cooking with magic)
A DELIGHTFUL STIRRING SPOON (that feels good in your hand)
EITHER A GREAT KNIFE (if you are old school and like to chop everything by hand)
A GOOD BLENDER, I use a Vitamixer
1 HARDY LADLE with some HAPPY SOUP BOWLS
HOW TO CREATE THE MAGIC
Preheat your oven to 375.
1.Place a piece of parchment paper on the baking sheets.
2. Place all the garlic and vegetables on top.
3. Pour olive oil generously over the vegetables
4. Shake and grind salt and pepper and mix mixture with your hands or a spatula.
5. Place in oven and turn half way through.
6. Allow to get light golden and soft so that a fork goes through the firmest vegetable.
7. When finished set aside what you want to eat for the vegetables and take the rest and place in the Vita MIx or blender.
8. The vegetables should fit about 1/2 to 3/4 way in the mixer.
9. Add 1/2 a carton of broth (light coconut milk works great too or vegetable stock)
10. Turn blender on so everything starts to combine and add more liquid as needed until desired consistency. I like it pretty thick but this is where you get to decide.
11. Pour into stock pot and stir. Taste it, see if it needs more salt and pepper, or maybe you want to add an herb or a spice. Curry works great with this dish too.
If you live in the Providence, RI area, head over to STOCK Culinary at 756 Hope Street. Take some time to peruse her delightful kitchen goods, STOCK is a beautiful shopping experience. As easy as it is to shop on Amazon, Stock has a website, but even better walk in and touch and smell. Small businesses need foot traffic to keep our energy and enthusiasm high. Your business matters.
My favorite Le Creuset 5.5 quart whiite Stock pot.
I have the carribean blue version of this, but I love this white one too
Baking sheets are a staple in my kitchen. I have my Great Grandmother Mimi's that are over 60 years old. When you buy great quality, it lasts. These Nordic Ware baking sheets are built to last, made in the US and for those of you who don't know they are famous for the Bundt Pan.
The fabulous Professional Vita Mix I love this product. When my blender finally stopped working, I splurged on a high performance Vita Mixer. Never looked back- a great investment.
An affordable and delicious Olive oil from Portugal. If you are close to Bristol, RI Seabra, you can go in and purchase. It is usually less than $10.00 and delicious.
I love light coconut milk, from the can not the carton, with this but if you are coconut milk shy, then start with the broth or stock and do 2/3 broth to 1/3 coconut milk. This is also great with plain yogurt.
Take some of the vegetables you didn't use and set them aside for a quick bite in the middle of the day with a splash of red wine vinegar or Coconut Aminos and some horseradish. An easy and filling snack in the middle of the day.