Want a luxuriously creamy vegetable soup recipe? Use leftover roasted root vegetables, squash and other odds and ends to make this quick and easy roasted veggie soup in your blender. It's simple, healthy and takes just a few minutes.
Tear the bread into large chunks and transfer to a mini food processor. Add the butter and pulse several times, to break down the bread pieces into smaller shreds, but not fine crumbs.
Transfer the buttered bread to a sheet pan, spread into an even layer and bake for 8-10 minutes. Flip or stir the breadcrumbs and spread them into an even layer and bake for an additional 5-8 minutes or until the crumbs are toasted and crunchy.
FOR THE ROASTED VEGETABLE SOUP:
In a small skillet, heat the olive oil over medium heat and add the diced onion. Cook for 4-5 minutes, stirring occasionally until the onions are softened and translucent.
Transfer the onions and leftover roasted vegetables to the blender. Add the broth and fix the lid on the the blender. Blend on high speed for 30 seconds to a minute until the vegetables are completely pureed and the soup is very smooth.
Taste the blended vegetables for seasoning and adjust as necessary with salt & pepper. Transfer the soup to a large saucepan and stir in the cream or half and half. Heat over medium heat, stirring occasionally until the soup is hot.
Ladle the soup into bowls and garnish with crunchy croutons or your favorite toppings.