Thursday, June 24, 2010

The BEST soup EVER!!!!

I came across this recipe from a site that I found listed on my friend Annie's blog (thanks Annie!). I have NEVER made soup before (always seemed fine to me to just buy and eat the canned stuff!) but the word CREAMY in the title of this recipe caught my attention and after reading through the instructions, I thought, hey- that actually sounds REALLY easy!

I have since tried this recipe, and LOVE it. I truly is the BEST soup EVER and will make you feel very gourmet after you make it. It is so good that my husband wanted to bottle it up and sell it to people! I told him that we can't do that because it's someone else's recipe, but I think he liked the thought of me just whipping up this scrumptious meal from scratch. :) Without further ado, here's the recipe:

Creamy Roasted Vegetable Soup

MAY 21, 2010
This recipe is very flexible. You can use just about any vegetables that you have.  I like to use a combination of root vegetables.
1 lb carrots, peeled and cubed
1 lb parsnips, peeled and cubed
1 lb sweet potatoes, peeled and cubed
3  cloves garlic, chopped
3 Tbs olive oil
1 1/2 tsp salt
1 tsp pepper
1 tsp italian seasoning
4 cups vegetable broth
1/4 cup fresh parsley

Preheat the oven to 425 degrees F. Stir the vegetables, garlic, salt, pepper, and italian seasoning together. Spread vegetables out on a baking sheet and roast until tender, about 30 minutes. It is good to turn them once with a spatula for even browning.
When the vegetable are done roasting, spoon them and all their juices into your blender, turn it on to a 5 and pour in the vegetable broth and you blend. Add the parsley and blend until the soup is creamy, but still has some texture.

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