As I made it, it was a little thick. You could add more water/broth/milk/evaporated milk if you wanted it thinner. Look at the color of the soup! So beautiful!
|That's a mighty festive dinner! (The white is cheese)|
But try it, with your favorite mix of veggies! It was very easy, and I served it with some red & green "Christmas" Swirled Pain de Mie.
Creamy Roasted Veggie Soup
5 medium potatoes, chopped with skins on
1-2 large sweet potatoes, peeled and chopped
2 c peeled and chopped winter squash (I used 1/4 of a very large squash)
1-2 large beets, peeled and chopped
1 large onion, peeled and chopped
2-4 Tbsp olive oil
salt & pepper to taste
1 c fat free evaporated milk
1 c skim milk
1 c water
1 can condensed tomato soup (I used special edition yellow tomato soup, but you can use regular)
Preheat oven to 450 F. In a large pan (or two), combine vegetables with olive oil and season with salt and pepper.
|Potatoes and sweet potatoes|
|Beets, winter squash, and onions|
|I stocked up on some of this special edition soup. Yummy.|
Cook together for about 10 minutes, and then puree either by transferring carefully to a blender in batches, or by using an immersion blender. Serve with bread, and with cheddar cheese if desired.