Once a Chef, Always a Chef. Although I do not currently make a living as a chef, I was born into the industry via my family’s Greek restaurant. It was really an “I-had-no-other-choice” type of thing! I worked the Arabian Horse Show this past Saturday and made 14 gallons of Roast Vegetable Cream Soup. It was the perfect comfort food for a chilly February night. Most guests dunked crusty bread into the soup and made a meal of the combo.

~Basil~

P.S. All of us here at into the Soup suggest that you do the same! 🙂

Yield: ONE GALLON (16-8 ounce servings)

Ingredients:

  • 5 ounces roasted zucchini, sliced
  • 5 ounces roasted yellow squash, sliced
  • 5 ounces roasted tomatoes (Roma or red/round), sliced
  • 5 ounces roasted mushrooms (domestic) sliced
  • 3 ounces roasted cauliflower florets
  • 3 ounces roasted broccoli florets
  • 3 ounces roasted onion (yellow, unpeeled), very thinly sliced
  • 2 ounces roasted garlic cloves (unpeeled), smashed with blunt side knife
  • 1/2-gallon heavy whipping cream
  • 6 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 3 bay leaves
  • 1 quart of chicken stock/broth
  • 8 – 1 ounce slices real American cheese (NOT cheese “food”!!)
  • Salt and freshly ground black pepper
  1. Prepare veggies and roast in preheated 375-degree oven for 40 minutes.
  2. Combine heavy cream, flour, lemon juice, bay leaves, chicken stock; mix well with whisk. Bring to boil while stirring; once at full boil, reduce to simmer for at least a 30 minutes.
  3. Add roasted veggies to cream/stock mixture. Simmer for 30 more minutes and then remove the bay leaves.
  4. Using a hand-stick type blender, puree the mixture. Please make sure that the pot/ pan is large enough to do this! If your pot is not LARGE, the procedure can become dangerous and messy!!!
  5. Add cheese, salt and pepper.
  6. Stir, serve and enjoy!

Note: Serve with crunchy French bread or lavosh crackers with white wine or cold beer.

 

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