Ok…so the color of this soup is not the most photogenic…but that’s because the vegetables are all roasted (yum!). The not-working-because-of-the-coronavirus situation has me nesting…in the kitchen…so far I’ve made Beef Stew, Tomato Sauce, Mac & Cheese, and now this delicious Roasted White Vegetable Soup. You can alter the vegetables, based on what you have in the pantry, these just happened to be the ones I had on hand. Enjoy!
- 2 bulbs fennel, 1” chop
- 2 Japanese (or regular) sweet potatoes, 1” chop
- 6 cloves garlic, whole
- 4 leeks, 1” wide slices
- 1 ½ – 2 lbs potatoes, 1” chop
- 4 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp pepper
- 6 – 8 cups chicken or vegetable stock
- Homemade croutons (optional)
- Crumbled bacon (optional)
- Olive oil drizzle (optional)
- Preheat oven to 425.
- Toss all of the cut vegetables in a large bowl with olive oil, salt and pepper.
- Divide among two half-sheet pans.
- Roast for 15 minutes. Turn with spatula. Roast for an additional 10 minutes, or until tender.
- In a Dutch oven, heat 8 cups stock.
- Add roasted vegetables to stock and puree with an immersion (OR use a regular blender and do it in 2-3 batches and then return to Dutch oven).
- Season to taste.
- Thin with more stock, if needed, then reheat.
- Serve with croutons, crumbled bacon, and a drizzle of olive oil.
NOTE: vegetables can be roasted earlier in the day or the night before and refrigerated, for a super quick dinner after work.