Roasted Winter Veggie Soup

Did you make a batch of Roasted Winter Veggies last week? If you haven’t eaten all the leftovers, use them for this delicious and hearty soup. I prefer to use all vegetable broth, but didn’t have enough last time so I used a combination of vegetable and chicken broth. It was excellent! I serve this with my family’s favorite rolls or some bakery bread for dipping and that makes a meal in my house!

Roasted Veggie Soup

Leftover Roasted Winger Veggies

8  cups vegetable or chicken broth (or a combination of both)

Salt and pepper to taste

 

In a large stockpot, warm 6 cups of broth. In a food processor or blender, puree the leftover roasted vegetables in small batches with some of the broth. The vegetables do not puree completely, so don’t worry if you see small pieces of veggies throughout. Return soup to the stockpot and salt and pepper to taste. Add more broth until it is the consistency desired (I usually end up using all 8 cups of broth).  Serve immediately.

 

Adapted from Barefoot Contessa Family Style, 2002.

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