ROASTED VEGETABLE SOUP

By BobD

Ingredients

• For serving:
• 6-8 SERVINGS
• 6 to 8 cups chicken stock, preferably homemade
• 1 recipe Roasted Winter Vegetables
• Kosher salt and freshly ground black pepper
• Good olive oil
• Brioche Croutons
• Makes 6 to 8 cups
• 1 12-ounce brioche loaf or challah
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

In a large saucepan, heat 6 cups of chicken stock.

In two batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade.

Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat.

The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Serve with brioche croutons and a drizzle of good olive oil.


Brioche Croutons

Preheat the oven to 350 degrees.

Slice the bread about 3/4 inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.

Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides.

Cool to room temperature before using and store in a sealed plastic bag.