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Creamy Roasted Vegetable Soup

3

  • Makes6 servings

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

Ingredients

  • 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

Instructions

  • 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.

This article was originally published on Oct 01, 2006

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