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.
Roasted Broccoli and Caramelized Onion 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.
Soup Served!
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!
Happy cooking!
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