Mondays’ roasted veggies (two posts below) became last nights Roasted Soup and let me tell you this was so yummy!!!!!!!!!
Start out by pureeing all your roasted veggies in a food processor (about a quart of veggies) and blend until smooth. While blending add about 1/2 cup of chicken broth to help smooth out the soup.
Then pour your veggies into a pot, add 1 tablespoon butter and about 2 1/2 – 3 cups chicken broth. Add until it becomes a consistency you like, salt & pepper to taste and then heat on low-med for around 15-20min.
Then WHAM, super yummy soup! Really this was soo good, I was very impressed that I made something that I would of paid money for at say Panera Bread! As you can see I had a small green salad with it and like always only lemon juice and EVOO as my dressing! Funny thing, I am a walking contradiction….healthy dinner then HUGE piece of chocolate cake for dessert! haha, you can’t win em all!