food
Creamy Roasted Vegetable Soup
When I'm menu planning, I plan for leftovers. I make a little extra sometimes to make sure I have enough for another meal, but I hate eating the same thing two nights a week. This Creamy Roasted Vegetable Soup uses leftover roasted fall vegetables from dinner earlier in the week and it's perfect as it's own meal or a side dish with a grilled cheese sandwich.
I love making up a big batch of soup, putting on my comfy clothes, and curling up by a warm fire on a cold winter's day. We don't get many of those here in AZ, but when we get a cold front the first thing I do is make a huge pot of soup. I love that my kids and hubby are soup lovers too. Soups are so easy to make and are a perfect way to use up leftovers or that produce that is in the bottom of the fridge that is a little past it's peak.
I just love this flavor combination of fall vegetables, but feel free to experiment with other fall veggies especially other root vegetables or squash. I bet butternut squash would be an amazing addition to this soup.
Creamy Roasted Vegetable Soup
Creamy Roasted Vegetable Soup Ingredients
- 2 cups leftover roasted fall vegetables
- 32 oz chicken or vegetable stock
- 2 tbls cream cheese
- 1-2 cups water
- salt & pepper
- garnish with pepitas, sour cream, and a sprig of rosemary
Creamy Roasted Vegetable Soup Directions
In a large stock pot, heat up leftover roasted vegetables with chicken or vegetable stock over medium high heat. When it starts to boiling add in cream cheese and let soften for a minute or two.
Using an immersion blender, puree soup until everything is well combined. Add water to thin soup to desired consistency and continue using immersion blender until soup is thick and creamy. Ladle into bowls and garnish with sour cream, pepitas, and a sprig of rosemary.
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