Roasted Vegetable Soup
- Servings : 6 to 8
- Ready in : 30 Minutes
- Course : Soup
- Recipe Type : Dairy Free, Vegetarian
- Recipie Source : Barefoot Contessa Family Style
Ingredients
- 6 to 8 c chicken stock
- 1 recipe Roasted Winter Vegetables
- Kosher salt and freshly ground black pepper
- olive oil
Instructions
- 1. In a large saucepan, heat 6 cups of chicken stock. Add roasted vegetables. Coarsely puree with an immersion blender. Thin with more chicken stock. The soup should be thick but not like a vegetable puree.
- 2. Serve with a drizzle of olive oil.
Instructions
- 1. In a large saucepan, heat 6 cups of chicken stock. Add roasted vegetables. Coarsely puree with an immersion blender. Thin with more chicken stock. The soup should be thick but not like a vegetable puree.
- 2. Serve with a drizzle of olive oil.
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