Can you please hold off a bit longer? I know you bring bright blue skies and gorgeous treescapes, but let’s be honest in Wisconsin fall ends in the blink of an eye. Fall is simply the quick bleep before the long trudgery of winter. With the wind whipping through the trees and the chillness in the air today, I don’t think you care that I prefer summer sunshine. I think you are well on your way, so if I must put away my tank tops and open toe shoes, then I will cozy up with a fuzzy sweater and a great bowl of soup. I came up with this Creamy Roasted Vegetable Soup today, and it definitely did the trick.
Here’s What You Need:
4 cups of mixed vegetables*
1/3 cup of extra virgin olive oil
1/4 cup white wine
2 tsp seasoning (I used Penzey’s Poultry seasoning)
Handful of baby spinach, cut into strips
1 cup of low sodium chicken broth
1/4 cup of ff half and half
1/2 tsp of salt
Here’s What You Do:
Preheat oven to 450. Chop the vegetables and toss with seasoning, salt, and olive oil and place on a baking sheet. Roast for about 25 minutes, turning at least twice. Add the vegetables and their juices (saving about 1/2 cup of the vegetables) into the food processor. Add 1/2 cup of the broth and pulse until smooth consistency forms. Add to a pan along with the other 1/2 cup of broth and the cream. Heat over medium until warmed through. Ladle into bowls, topping with some of the left over roasted vegetables and a handful of spinach. Add cracked pepper. Homemade croutons and parmesan make great toppings too!
*I used celery, bell peppers, onion and tomatoes.
Call this “Special Tomato Soup”! Let your kids add the toppings to make this an interactive meal. You may want to give them the soup without the whole veggies in it.
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