Creamy Roasted Vegetable Soup

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

With roasted vegetables being all the rage, I thought a soup that combined the flavors of roasted broccoli, cauliflower, Brussels sprouts, and onion would be especially delicious and perfect for anyone who is looking to cook and eat healthier (me included).

To bump up the protein level of this soup, I decided to add some cooked, shelled shrimp on top.

Because this soup is so thick and creamed the shrimp rest perfectly on top and make a very attractive presentation.

Of course, the shrimp is completely optional if you’re not a fan. But if you are, you’ll enjoy the extra flavor and texture that the shrimp will provide.

This soup works well as a dinner entree or as a quick lunch when heated in a microwave which makes it perfect to bring to work so you can stay on track with your eating program during a long, hectic week.

Serve it along with a few whole-grain crackers, and you have a completely satisfying meal that more than surpasses your daily requirement of veggies with all their important fiber.

LIGHT CREAMED ROASTED VEGETABLE SOUP   {PRINT THIS RECIPE}
Yield: 8-10 cups     Prep and Cook Time: 40 minutes

3 cups broccoli florets
3 cups Brussels sprouts, trimmed and quartered
2 cups cauliflower florets
2 large sweet onions, rough chopped
4 tablespoons canola oil
2 teaspoons salt, divided
1 teaspoon black pepper, divided
4 cups low-sodium chicken broth, divided
2 tablespoons butter
1/4 cup milk (I used 2%)
1/8 teaspoon freshly grated nutmeg
1 ½ teaspoons apple cider vinegar
Shrimp (optional)  cooked, peeled and deveined

-Preheat oven to 425 degrees.
-Line 2 rimmed baking sheets with aluminum foil.
-Place the broccoli, Brussels sprouts, cauliflower and onions in a large bowl and toss with the canola oil.
-Divide the vegetables between the two baking sheets and season each with salt and pepper.
-Roast the vegetables in a preheated oven for 20-25 minutes, rotating the sheets halfway through the roasting process. Remove and cool slightly.
-Working in two batches, place contents of one of the baking sheets of roasted vegetables into a blender along with 2 cups of chicken broth. Blend until smooth and creamed. Place the creamed vegetables into a large stock pot. Repeat the process with the second baking sheet  of roasted vegetables and the remaining chicken broth.
-Bring the creamed vegetables to a low simmer and season with additional salt and pepper if needed.
-Continue to simmer for about 5 minutes and then stir in the nutmeg, butter, milk and the apple cider vinegar to finish and to brighten the flavors.
-Garnish with cooked, peeled and deveined shrimp if desired.
-Serve hot.
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Spread the vegetables in a single layer onto foil-lined baking sheets. I like to line my baking sheets with aluminum foil to make clean up easier. Roast the vegetables in a preheated oven for 20-25 minutes, rotating the baking sheets halfway through the roasting process. Blend the vegetables along with chicken broth until smooth.

Transfer the creamed vegetables to a stockpot and season with nutmeg and additional salt and pepper if needed. Bring the soup to a low simmer and stir in the butter, milk, and a splash of apple cider vinegar to brighten the flavors. *Note – don’t be afraid of the little bit of butter that is used in this recipe. It won’t add that many calories (since 2 tablespoons isn’t a lot for 8-10 cups of soup), and it will act as a flavor carrier and will allow the silky smooth flavor of this soup to linger on your tongue.

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Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!