Monday, June 23, 2008

Roasted Vegetable Soup

I had some leftover roasted veggies from making my Greek Bean Salad on Saturday. So last night's dinner was a delicious bowl of Roasted Vegetable Soup.

I thought yeah it's 100+ degrees soup sounds perfect ;)

Shelly's Roasted Vegetable Soup

1 Yellow Onion, diced
2 cloves Garlic, chopped
1 teaspoon Italian Seasoning
2 cups of Roasted Veggies*
1 can (15 oz.) Chopped Tomatoes
1 teaspoon Tomato Paste
1 Tablespoon Fresh Basil, chopped
3 cups Chicken Broth (or Veggie Broth)
Olive Oil

Topping: Crumbled Cheese, Pepperoni Chips

*See this recipe for instructions on roasting veggies.

Saute onion in olive oil till golden. Add garlic and Italian seasoning cook 1 minute more. Stirring constantly. Add remaining ingredients.

Whiz with a groovy cool must have immersion blender or by batches in a regular blender.

Simmer for 10 minutes on low. Top with crumbled goat cheese, feta, or parmesan. I also made a few pepperoni chips to crumble on top.

Pepperoni Chips

A yummy topping crumbled on top of soups or salads or just to snack on.

Place pepperoni slices on a plate and nuke on high for about a minute. Listen for when the sizzling sound stops.

Transfer to a paper towel and let cool for a minute. They will crisp up like chips.


DCY said...

Pepperoni crisps sounds pretty good as a soup topper.

Aims said...

I have toasted pepperoni's in the oven but I definitely have to try them in the microwave!