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)
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.
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.