Roasted Veggie Soup

A couple weeks ago, when we celebrated two Althoff birthdays, I told you that I roasted some turnips from my garden with other fall root veggies.

The following day, I mashed the leftovers and stirred them into a creamy soup base, added some chunks of turkey ham and cheese, and served up supper.  It was delicious!

This week, we did the same with a head of cauliflower – roasted it and turned it into soup.  Roasted cauliflower with garlic and parmesean cheese is one of Emma’s favorite side dishes, so she was souper excited.  She loved it!

Here’s how we made our soup base:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk or half-and-half (I used skim milk)
  • 1 1/2 cups chicken stock
  • 4 cups of fresh veggies
  • garlic salt and pepper
  • meat and cheese if desired

Directions

1. Cook vegetables.  I prefer roasting for most veggies, because I feel it brings out a stronger and more desirable taste.  You could also just boil your veggies, and you could use fresh or frozen.  Reserve one cup of cooked veggies – do not mash them all!

2. In a food processor or blender, combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.

3. Melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.

4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper.  Add chunks of ham or bacon and shredded cheese, too!

5. Makes 4 servings (4-1/2 cups)