Wednesday, November 9, 2011

Roasted Vegetable Soup

Jamie inspired me to make some soup the other day. I had some vegetables lying around and knew they'd be delicious together in a soup.

I chopped a bunch of vegetables - roma tomatoes, red and green peppers, white onion, and garlic. I then tossed them in olive oil, dried basil, rosemary, salt and pepper and then roasted for about 30 minutes.

I put into a pot and covered with water and a bit of unsweetened almond milk (not pictured).

Then I blended with my hand blender, simmered for a few minutes, then served!

We served with some crusty bread from Trader Joe's. YUM! Michael and I both loved this so much. I've made soup like this before, but it was before I had my hand blender so it was just a chunky soup. I love the creaminess of this and the way the flavors easily incorporate. It's so easy and I bet it freezes really well, too. I think I am going to head out tomorrow for some more vegetables (maybe some that I rarely cook with?) just to make some more of this soup. It's really nice in this cold weather!


  1. ah i love it! emily! how are you??? i hope all is well! we should get together and cook soup together soon!!!

  2. I've been great but super busy. How are you? I would love to get together and cook up some deeeelicious soup! I've been wanting to make those crackers you whipped up that time I was over. Those were amazing!