Roasting veggies before blending them into a soup is one of the easiest ways to pack in flavor! The potatoes make this soup deliciously thick and creamy, so it’s sure to fill you up. At just $0.53 per serving, you can’t go wrong!
1/2 cup broth
drizzle of olive oil
2 garlic cloves minced
2 large potatoes peeled and cubed
1/2 cup milk of choice
pepper, to taste
salt, to taste
1 cup water
4 zucchini cut into thick rounds
Preheat oven to 425°F (220°C).
On 2 baking sheets lined with parchment, toss potato cubes and zucchini rounds in olive oil, salt, and pepper.
Roast both pans for 25 to 30 minutes, until vegetables are browning.
Add olive oil and garlic to a saucepan over medium heat and sauté for 1 to 2 minutes.
Add water, broth, milk, and roasted vegetables to saucepan.
Bring to a boil, reduce heat, and simmer covered for 20 minutes.
Once the vegetables are fork tender, pour contents of saucepan into a blender or food processor and blend everything up. (An immersion blender will also work, too!) Make your soup as smooth or chunky as you prefer.
Season to taste if needed.
Serve and enjoy! I topped my soup with pine nuts, but you could top yours with anything you like!
Yields 6 cups (4 servings).
Serving: 1.5 cups