Monday, November 29, 2010

Recipe: Creamy Roasted Veggie Soup

The Girl wasn't feeling well today, so I wanted something for dinner that would pack some good veggies in... so didn't eat a LOT, but she did eat some... and I had three bowls.

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
Roast for about 30-40 minutes, or until veggies are soft and slightly browned.
I stocked up on some of this special edition soup.  Yummy.
In a large soup pot, combine liquids, condensed soup, and roasted veggies.

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.


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1 comment:

  1. This is so pretty and yummy looking!

    ReplyDelete