Roasted Vegetable Soup

By anonsouthernbell

Ingredients

• 3 to 4 cups chicken stock, preferably homemade, recipe follows
• 1 quart Roasted Winter Vegetables, recipe follows
• Kosher salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a large saucepan, heat 3 cups of chicken stock. In 2 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.