The Barefoot Contessas Roasted Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is comfort food at its best because it's nutritious and cozy and the color is vivid from the roasted veggies. A little salad and perhaps a hearty slice of bread and the meal is complete. This freezes well, too. Ingredients:
6 to 8 cups chicken stock |
1 recipe of ina garten's roasted winter vegetables |
kosher salt and freshly ground pepper |
croutons |
evoo |
Directions:
1. You need to have prepared the Roasted Winter Vegetable recipe. It's easy and smells fabulous and worth the wait.
2. In the bowl of a food processor, in two batches, coarsely puree the vegetables and some of the chicken stock. (I've also used an immersible blender, just be patient as it takes longer.)
3. Pour the soup back into the large saucepan and season to taste with salt and pepper.
4. Thin with additional stock and reheat. Ideally this soup should be thick but not as dense as a puree so do thin it with the stock to your desired consistency.
5. Serve with a few croutons on top and a drizzle of the olive oil.
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