I made the most delicious roasted vegetable soup ever from some leftover roasted vegetables, and am going to explain how EASY this is to do!
OK, get this. You take some roasted vegetables. You add chicken or vegetable stock. You heat up and mash. And then… you have soup! SO EASY! I am planning on doing this every single time I have leftover roasted vegetables. And on that note, I plan on making many other roasted vegetable recipes JUST so I have leftovers with which to make soup.
I used the leftovers from my Moroccan Spice Roasted Butternut Squash. Truth be told, I actually made this soup weeks ago and froze it immediately as I was leaving for Texas the next day. I didn’t want the leftovers to go bad while I was out of town! It wasn’t until I thawed it out for dinner yesterday that I realized what a glorious idea this was. And that I needed to share it all with you. Here’s another great roasted root vegetable soup from Ina Garten, and another from Simply Scratch. Get creative- try different combinations of winter veggies, summer veggies, and spice combinations. You really can’t go wrong.
What should my next soup adventure be? Leave your favorite(s) in the comments. Thanks! :-)
Roasted Vegetable Soup
Roasted vegetable soup is the easiest soup to make… EVER! Just heat roasted vegetables and broth, mash, and season. Done!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 4
- Heat vegetables and stock in a large potover medium-high heat until boiling.
- Remove from heat, and use a potato masher, immersion blender, or standing blender to process the soup (depending on the texture you desire- blend for smooth, mash for chunky)
- Season with salt and pepper.
- Serve with croutons, if desired