Creamy Roasted Vegetable Soup
A satisfying supper, served with whole-grain bread and cheese. Leftovers freeze well.
, or vegetable broth
1/4 to 1/2 tsp
, or cream
, of 1/2 an orange
- 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.