Nourishing & Nesting: Roasted Veggie Soup!
Perfect for fall - this recipe is creamy, spicy, and packed with veggies! Lots of options to modify based on the vegetables you have in your fridge - I used butternut squash, peppers, and tomatoes, but carrots, squash, pumpkin, and even potatoes work really well! The ricotta cheese aids in a creamier texture, but is easily removable if you’re dairy free & can be replaced with coconut cream. Let’s get into it!
Ingredients
1 bell pepper
1 red onion
1 medium butternut squash
6-8 campari tomatoes
1 red chili pepper (optional for spice)
4 cloves garlic
1-2 tablespoons chopped Calabrian chilis (optional for spice)
2 cups broth of choice (I used a little chicken bouillon for more flavor)
1/2 cup ricotta cheese
Olive oil & Italian seasonings - basil, oregano, thyme
parm & basil for topping
directions
Preheat oven to 350°. Line a baking sheet (or two) with parchment paper or spray with olive/avocado oil.
Chop all veggies into uniform pieces. Toss veggies in olive oil & italian seasonings - measure with your heart but I used a mixture of dried oregano, thyme, basil, paprika, salt and pepper. Add veggies & garlic to the baking sheet.
Roast veggies for 35 minutes, or until tender with golden-brown edges. Let cool slightly before the next step.
Transfer the roasted veggies into a blender (will most likely take several rounds). Split the the chicken broth, ricotta, and calabrian chilis somewhat equally & add to the blender along with the veggies. (if you’re forgoing dairy/spice - disregard & just add the broth to help blend).
Once blended, transfer to a pot over light/medium heat on the stove. Repeat step 4 until all veggies are blended.
Top with fresh basil & parmesan cheese. Serve with warm bread or grilled cheeses!
Hope you enjoy! xx