Soup:It's on my mind ( and menu ) almost constantly lately. I have at least 3 containers of various soup in the freezer at the hospital to eat for lunch and dinner during my 12+ hour shifts.
I've always been more of a substantial soup kinda gal, opting for creamy, heavy, stick to your rib varieties rather than the broth based soups I see so frequently. Any recipe that has the ingredients...cream, milk, cheese, or potato, gets my stomach gurgling.
I pinned a bunch of recipes for soups that had one (or all) of the above ingredients, but none of them had all of what I wanted in them. I decided to take the best of them all and combine them into my own variety of creamy yumminess.
Roasted Vegetable Bisque::
1 large sweet potato
1 head of cauliflower
1 bunch of carrots
Sprinkling of herbs of your choice
2 tablespoons of olive oil
1 slice of bacon
1 small onion
1 crushed clove of garlic
1 tablespoon of flour
1 box of chicken stock
1 cup of milk
8oz of shredded cheddar cheese
Cut the vegetables into uniform pieces, sprinkle with herbs of your choice and toss with the olive oil and garlic.
Roast at 350 degrees until the vegetables are slightly caramelized and tender
While the vegetables are roasting, cut the bacon into small pieces and saute it with the onions. Once the onion is translucent and the bacon is cooked, add the flour to the pot and mix.
Once the flour is cooked a bit, add in your liquid, cheddar cheese and mix.
Now is the time to add in your roasted vegetables.
Use an immersion blender to combine all of the ingredients into a very smooth puree. Add more stock or milk until the thickness and consistency pleases you.
Ladle into big bowls, add some croutons or crusty bread; and sit down to share some hearty goodness with your loved ones.
This soup freezes beautifully and tastes just as delicious a few weeks after making it.
If you have any yummy recipes for soup that you are willing to share... I am all ears.