Ok so I know it was like 85 degrees outside today and I decided to make soup. Normally I won’t eat soup when it’s hot outside because I burn up after I eat cup. But I saw this recipe and absolutely HAD to make it! I am so glad I did, this was so easy and tasted wonderful. It was also a great way to eat veggies for dinner!
Roasted Vegetable Soup
Ingredients:
- 2 cans whole tomatoes, drained
- 2 medium zucchini, diced
- 2 cups corn kernels
- 2 T EVOO
- 1/2 tsp salt
- 4 cups vegetable or chicken broth (veggie if you want this to be a vegetarian dish)
- 1 tsp onion powder
- 1/4 tsp chili powder
- 1 pinch allspice
- 1/4 cup heavy cream
Directions:
Preheat oven to 425 degrees Fahrenheit. Spread the vegetables out on a baking sheet, drizzle with olive oil and salt.
Roast the vegetables in the oven for 45-60 minutes. Until the tomatoes start to lose their shape, and the corn/zucchini start to caramelize. Remove the veggies from the oven and place in blender, blend until smooth. Once blended thoroughly, pour in to a soup pot.
Stir in the chicken broth and spices, bring to a simmer. Remove from heat and stir in the cream.
Serve hot, and enjoy!
Kate Eats Kale 