What’s a great way to use leftover roasted veggies? Soup!
No recipe here, just a great way to use any leftover roasted vegetables you have sitting in the frig. I had roasted broccoli and caramelized onions for my soup.
Simply take your roasted vegetables, and cover with chicken or vegetable broth. I usually add enough to cover the veggies, adding another inch or two in the pan.
Add your favorite herb (thyme is always good), and bring to a boil for five minutes until veggies are very tender.
Transfer to a blender and puree. Remember! Hot liquid in a blender can explode, so take care to blend on a low speed and lightly cover to allow steam to escape.
Once veggies are soup consistency in the blender, add 1 cup low fat milk (more or less, depending on how thick or thin your soup is) to add that creamy color and texture to your soup.
Top with chopped herbs, a dollop of light sour cream and some grated Parmesan cheese. (I’m still on a dairy free diet, so no dollop of sour cream or cheese on my soup, but it sounds great, doesn’t it?)
No waste. No fuss. Depth of flavor, and so satisfying!