Leftover Roasted Veggies Soup

I am not good at eating leftovers. Which is bad, because I make big batches of food and do a lot of recipe testing, which means my refrigerator is filled to the brim with leftovers. My husband can eat them reheated (same thing, day after day) but I cannot. Whenever I have leftovers, I am compelled to turn them into something else.

Happily, it is now officially fall- aka the season of delicious soups. Many, many leftovers can be happily reimagined into a soup. I make a lot of roasted vegetables as sides during the fall and I often turn them into thick, creamy soups. If you have leftover veggies, give this very basic recipe (more like tip) a try!

Ingredients:

4 cups of leftover oven roasted vegetables (I used sweet potato, carrot, brussel sprout and onion)

4 cups chicken stock (low sodium or homemade)

1/4 cup heavy cream

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary

1 small onion, diced

1 celery stalk, diced

1 small carrot, diced

salt and pepper to taste

parmesean, cream and chives, to garnish

Method:

In a large pot over medium, add 2 tablespoons of olive oil. Once heated, add the onion, celery and carrot. Saute until softened, about 5 minutes. Add the rosemary and cook another minute, until fragrant.  Add the leftover roasted veggies and stock. Bring to a boil, then stir in the cream. Add salt and pepper as needed. Puree the soup in batches with e blender or in the pot with an immersion blender.

Pour you soup into warmed bowls and garnish with a drizzle of extra cream, a dusting of pamesean, and a confetti of green chives. Serve with a grilled cheese sandwich if you want ultimate comfort. Enjoy!