Skip to main content

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!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of