Roasted Vegetable Soup

What a NIGHT! Before we went to the parade, my girlfriend Suzie & my Mom came over to enjoy a few appetizers before gearing up for the night out. I ended up testing out a few new appetizer recipes on them and Clint. I got the thumbs up, so good news for you: they are coming to the blog soon! After that, we all got bundled up and made our way to the Santa Claus Parade and we had an absolute fantastic time! There were tons of amazing floats and lots of people lined the streets and came out to see the jolly man himself. I am so lucky to have such wonderful family and friends who joined. Lots of laughs, and after, I think we all needed some hot chocolate to warm up.

I always feel like this time of the year is when Christmas really settles in. Crazy schedules, christmas music – TONS! But with the Christmas Season comes the christmas weather… snow, blowing cold, and the chill. The best thing (in my mind) after being out in the cold (like say after going to a parade), is soup. I love soup. It’s a perfect way to warm up from the inside food and there are so many ways to enjoy it.

Cook Once, Eat Thrice Roasted Vegetable Soup

I’m taking those roasted vegetables I made last night, and decided to turn it into something absolutely delicious. The perfect way to warm up, or enjoy on a lunch. It was a huge hit in our house. The kids and Clint loved it… I loved it too! I love making homemade soup, since you can control sodium, added salt, taste, flavours and ensure there aren’t any preservatives or additives. Plus, this whole dish take 15 minutes to prep, and about 20 minutes to simmer – perfect for a weeknight dinner!

The Ingredients:

  • 1 onion
  • 2 cloves of garlic
  • 4 cups of roasted vegetables
  • 2 cups + 2 1/2 cups of beef broth
  • 1 tbsp extra virgin olive oil
  • Salt & Pepper

Vegetable Soup Collage

The How-To:

  1. Puree 4 cups of roasted vegetables with two cups of beef broth.
  2. In a medium sauce pan, add the oil. Sauté the garlic and onions.
  3. Add the vegetable puree, mix and remaining broth.
  4. Simmer about 20 minutes. Add salt and pepper to taste. Serve warm.

Enjoy this warming comfort dish for lunch or dinner. I served mine with a freshly baked baguette and a side salad. It was a great way to round out the meal for us. I hope you enjoy this as much as we did!

Vegetable Soup Served

So today was part two of November’s Cook Once, Eat Thrice series, and these roasted vegetables are absolutely amazing. Can you guess what’s coming tomorrow?? Oh yes, my foodie friends… part three! How fitting for the last day of November right?! I have a few healthy dishes coming your way in December, plus some appetizing mini meals perfect for Christmas or New Years gatherings! Can you believe Christmas is this close to being here?! AHHHH crazy!

I hope you guys have a wonderful Sunday and we will chat soon… actually tomorrow!!

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12 Comments

  1. What a great idea! I have been saving my leftover veggies, that I roasted, and pureeing them and putting them in the freezer for later additions to soups like tomato or squash. Thanks for another great way to use the leftovers. Can’t wait for tomorrow!

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