Roasted Vegetable Cream Soup
A flavorful and slightly sweet cream soup made with roasted vegetables.
- Time
- 25 to 35 minutes
Ingredients
- Potatoes
- Carrots
- Puerro (leek)
- Zucchini
- 2 tbsp olive oil
- Salt
- Pepper
- hot broth (vegetable or chicken)
- optional Splash of cream, milk, or coconut milk
- garlic
- thyme or rosemary
- a small piece of butter
Steps
- Preheat oven to 200°C
- Chop everything into similar sized pieces
- Put on a baking tray
- Add 2 tbsp olive oil, Salt, Pepper
- Roast 25 to 35 minutes until soft and slightly golden
- Transfer roasted veggies to a pot
- Add hot broth (vegetable or chicken) until covered
- Simmer 5 minutes
- Blend until smooth
- Add Splash of cream, milk, or coconut milk optional
- Adjust salt and pepper
