Creamy Roasted Vegetable Soup



6 servings

A satisfying supper, served with whole-grain bread and cheese. Leftovers freeze well.


  • 2 tbsp canola oil
  • 1 onion , chopped
  • 1 pan Roasted Roots
  • 6 cups chicken broth , or vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme , crumbled
  • 1/4 to 1/2 tsp cayenne pepper
  • 1 cup milk , or cream
  • grated orange zest , of 1/2 an orange
  • salt
  • black pepper


  • Heat oil in a large pot at medium low. Add onions and cook 5 minutes or until tender and fragrant.
  • Add roasted vegetables, stock, bay leaf, thyme and cayenne. Bring to a boil. Reduce and simmer, covered, for 20 minutes or until vegetables are very soft.
  • Remove bay leaf. Using an immersion blender, food processor or even a potato masher, purée soup. Stir in milk or cream and orange zest.
  • Reheat at medium, turning the heat off once the soup is hot throughout but not boiling.