Roasted Vegetable Soup

I could eat soup for lunch or dinner year round. If I'm sitting in an air conditioned setting, I'm good because I dearly love a good soup. This one I am about to share is so very simple and one of my favorites.

When I have an abundance of veggies and I often do, mainly because my husband likes to visit the local farmers' markets and he generally gets carried away. Not a problem because I love fresh and locally grown veggies. One of my favorite ways to prepare them is in the oven roasted. It's quick, easy and I think brings out the best flavors of each vegetable. Some time ago we had an excellent cheese shop in our area and the owner got me hooked on French Raclette cheese. He told me that the French often grate this cheese and sprinkle it over the top of their roasted veggies. I bought some and I was hooked. It is probably one of the stinkiest cheeses but grated and on top of roasted veggies, pure heaven. The cheese shop has since closed and some grocery stores carry a Raclette but if it's made in the USA it is an entirely different taste difference. I have since found that our local Fresh Market carries one from France so all is well.

When I roast veggies I most always do quite a few and I will share why.

Leftover roasted veggies make the most incredible soup. My veggie mixture most always includes a few potatoes, yellow squash, zucchini, red onion, red bell pepper, and carrots. I always generously salt and pepper them before placing in the oven along with a generous amount of a very good olive oil. I roast them in a preheated oven to about 400* F for about 25 to 30 minutes. I turn them with a spatula a couple of times while in the oven and they roast until just tender. The smell becomes heavenly.

Since there is just the two of us, extras in my fridge is truly a "good thing".

For my soup I place the leftover veggies in a blender with a little chicken stock, whirr them up to my desired consistency and I then add in a little more chicken stock. This by the way is the only chicken stock I use if I don't have homemade. I believe this to be the most flavorful on the market and I have tried them all. Then you simply place the mixture in a sauce pan and warm it up. I most always have to add more chicken stock to thin the mixture to a desired consistency.

The combination of these veggies is an amazing combination. It becomes my lunch for several days and oh so healthy. I always check for seasonings. Even though they were seasoned before going in the oven you may find they need a little more.

If you have never tried this before I promise you won't be disappointed. It is an excellent use of leftover roasted veggies with great health benefits and what could be easier?

I enjoy a little drizzle of black truffle oil to just put it right over the top but you can also add a little grated Parmesan cheese or even some French Raclette cheese if you should come across it. Whatever you top it with it will be amazing. Try it you'll love it.

I hope you enjoy the remainder of your day and thank goodness it's Friday.

Carolyn