Roasted Vegetable Soup

When the autumn air sets in and you're craving a warm, comforting meal, nothing beats a bowl of roasted vegetable soup. Packed with the goodness of roasted butternut squash, carrots, grape tomatoes, and garlic, this soup is warm, comforting, and nutritious.

Ingredients:

• 1 butternut squash, halved and deseeded

• 6 large carrot, peeled

• 2 cups grape tomatoes

• 1 head of garlic

• 1 can (15 ounces) diced tomatoes

• 1/2 cup heavy cream

• 2 tablespoons olive oil

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

• Vegetable or chicken broth (as needed)

Instructions:

1. Roast the Vegetables:
   

   • Preheat your oven to 400°F (200°C).

   • Cut the butternut squash in half and place on a baking sheet.

   • Add the carrots, grape tomatoes, and head of garlic to the same baking sheet.

   • Drizzle the vegetables with olive oil, sprinkle with salt, pepper, Italian seasoning, onion powder, and garlic powder, and toss them to coat evenly.

   • Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.

2. Prepare the Soup Base:
   

   • In a large pot, heat some olive oil over medium heat.

   • Add the diced tomatoes (with their juices) and Italian seasoning. Sauté for a few minutes to infuse the flavors.

3. Squeeze Roasted Garlic:
   

   • Once the roasted garlic is soft and caramelized, carefully squeeze the roasted cloves out of their skins. Add them to the pot with the sautéed diced tomatoes.

4. Blend the Ingredients:
   

   • Transfer the roasted vegetables and the contents of the pot (diced tomatoes and roasted garlic) to a blender or food processor, or use an immersion blender right in the pot.

   • Add a bit of vegetable or chicken broth to facilitate blending and puree until smooth. You may need to do this in batches.

5. Return to the Pot:
   

   • Pour the blended mixture back into the pot. Add the heavy cream, and stir well to combine.

6. Adjust the Consistency:
   

   • If the soup is too thick, you can add more vegetable or chicken broth to reach your desired consistency. Heat the soup over low to medium heat.

7. Taste and Season:
   

   • Taste the soup and adjust the seasoning with salt and pepper, if necessary.

8. Serve and Enjoy:
   

   • Ladle the roasted vegetable soup into bowls, and garnish with a drizzle of heavy cream and a pinch of Italian seasoning.

   • Serve hot, alongside crusty bread or your favorite croutons. (Our current fan favorite topping is Grilled cheese croutons!)

I use this Immersion Blender in the video, it's pricy but worth it, and kind of the secret ingredient to all my soups.

This soup is sure to become a seasonal favorite. Don't forget to share it with friends and family, as it's the perfect dish to gather around during the colder months. Bon appétit!