Roasted Vegetable Soup

All of a sudden it got cold here. I think I’m being a bit of a baby, though, because I feel frozen but check the temperature and it’s not nearly as cold as I think it is. So, apparently living in Seattle has changed my ideas of “cold” and “warm”. That didn’t take long! I can’t wait until I visit Maryland and see snow. You will find me curled up under many blankets wanting hot soup and hot chocolate.

So, that was the inspiration for this soup. I saw a few variations on the internet. My main inspiration was from An Edible Mosaic. I used the same idea and mostly the same flavors. One sort of big change was using an immersion blender and leaving some chunks in the soup. Creamy soups can be nice, but I get bored if I don’t have any other textures. So, I liked being able to leave noticeable pieces of the roasted vegetables. The immersion blender also makes the soup much easier to make. I try not to be a major tool snob, but it really does work better than a regular blender. If you don’t have one, feel free to use a blender, but that’s one more container you have to wash, and then you have to bring the soup back up to simmering. My method allows you to keep it all in one pot.

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