Roasted vegetable soup

Mar, 13, 2023
Roasted vegetable soup
This weekend has been one of those amazing weekend where I’ve been super busy but had lots of fun, laughed a lot, cuddle a lot and ate well. God I love those weekend. I also spend Friday, Saturday and now Sunday nights watching a movie; Eat, Pray, Love ( I know it takes me a couple of tries to see one movie these days). I love that movie and my favorite part is when Liz, the main character, states that she is having a love affair with a pizza. Well in that case I want to state I have a love affair with food, all kinds of food and specially new foods.
I made a very colorful and flavorful soup for lunch today to brighten up the gray day we were having here in San Diego. I made it a little more spicy by adding harissa and we  ate the soup together with a grilled cheese sandwich made on bread I baked yesterday.

Roasted vegetable soup

1/2 yellow onion, diced
1/2 cup red pepper, diced
1 cup carrots, diced
1 tbs canola oil
5 sun-dried tomatoes, re-hydrated in warm water and then chopped
1 can fire roasted tomatoes ( I used my own homemade)
1 cup vegetable broth
2 tbs ketchup
Salt & pepper to taste
2 tbs chive and garlic flavored cream cheese
1/2 cup milk
2 tsp Harissa paste, optional ( I found mine at Crate & Barrel)
  1. Put oven to low broil.
  2. Place onion, red pepper and carrots on a parchment paper covered baking sheet and drizzle the oil over.
  3. Toss vegetables until all veggies are coated with oil.
  4. Broil for 5 minutes or until the vegetables are soft, not burned:)
  5. Combine, the roasted vegetables, with sun-dried tomatoes, canned roasted tomatoes, broth and ketchup in a pot and bring to a boil on medium heat.
  6. Reduce to simmer for 10 minutes on low heat.
  7. Place soup in a blender or food processor along with cream cheese and blend until creamy, not chunky.
  8. Return to pot and add milk, salt and pepper and reheat soup.
  9. If the soup seems to thick, just add a little more broth to desired consistency
  10. Add harissa if wanting to but if you are serving it to kids, remove their portion first.

I absolutely loves soups so if you’re looking for more soup inspirations and recipes check out my cream of mushroom soup recipe here  

Or my pumpkin coconut soup recipe here 

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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