Creamy Roasted Vegetable Soup

4.19 from 11 votes

Last night's caramelized roasted vegetables blend with stock and cream into a velvety soup, finished with a crunch of buttery sourdough croutons.

Course Appetizer, Main Course

Cuisine American

Keyword creamy soup

Dietary Restrictions Egg Free

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 302kcal

1 teaspoon olive oil
1 cup diced onions
3 cups leftover roasted root vegetables such as potatoes, squash, onions, fennel, pumpkin, carrots or leeks
2 cups homemade vegetable stock
1 cup cream or half and half
salt and pepper to taste

In a small skillet, heat 1 teaspoon olive oil over medium heat and add the 1 cup diced onions. Cook for 4-5 minutes, stirring occasionally, until the onions are softened and translucent.
Transfer the onions and 3 cups leftover roasted root vegetables to the blender. Add 2 cups homemade vegetable stock and fix the lid on 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 salt and pepper to taste as needed. Transfer the soup to a large saucepan and add 1 cup cream or half and half. Heat over medium heat, stirring occasionally until the soup is hot.

Preheat the oven to 325°F.
Tear 2 slices stale bread (preferably a bakery sourdough or Italian loaf) into large chunks and transfer to a mini food processor. Add 1 tablespoon 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 croutons and spread them into an even layer and bake for an additional 5-8 minutes or until the croutons are toasted and crunchy.

Ladle the soup into bowls and garnish with a swirl of cream, fresh herbs and toasted croutons. Other garnish options: a pat of butter, dollop of sour cream, fried oyster crackers.

No leftovers? Roast about 4 cups of raw, chopped vegetables at 450°F for 25-30 minutes. Roasted vegetables shrink, and you'll end up with about 3 cups of cooked veg.
To freeze, stop before adding the cream. Freeze the blended soup for up to 3 months, then stir in the cream when you reheat it.