Friday, February 10, 2017

Creamy Roasted Vegetable Soup




We got  a whopper of a snowstorm here yesterday. 16 inches. While it looks so pretty I really can't stand the clean up. It was 60 degrees on Wednesday and then 16 inches of snow! Crazy weather I tell ya. So since its a blitzkrieg outside I give you this amazing soup.  




Everything tastes better from scratch right? I think I have made more soup this year then any other year. I am thinking I may have a soup addiction. This stuff is so good. It's basically mirepoix  soup. You have all the yummy ingredients of the holy trinity of cooking roasted, blended and topped mixed with some cream. That's my kinda soup. 

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Ingredients

6 plum or roma tomatoes, halved and cored
2 celery stalks
2 carrots cut into 1/4-inch pieces
1 small onion cut in half
4 cloves garlic
1/2 sprig rosemary
1 sprig thyme
2 tablespoons olive oil
Coarse salt and ground pepper
2 32 oz cartons reduced-sodium vegetable broth
1/4 cup heavy cream or half and half
1/4 cup parmesan cheese

Directions
Preheat oven to 425 degrees. In roasting pan, toss everything together with the olive oil. 

Season with salt and pepper. Roast in a single layer until tender, about 1 hour. 

Puree in a blender  adding 1 carton of stock. Pour the soup into a pot on the stove and heat to simmer. Add the remaining carton of stock and add the cream and parmesan cheese stir until well incorporated. Ladle into bowl when ready to serve.
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2 comments :

  1. looks delicious. I am going to try it - with milk instead of cream. yummy

    ReplyDelete
  2. I just pinned your delicious Creamy Roasted Vegetable Soup! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete