Winter Roasted Veggie Soup

Do you need a good recipe for all those fresh winter veggies from the farmers market? This is one of my favorite winter recipes.

ROASTED VEGETABLE CHEDDAR SOUP

1 rutabaga, peeled and quartered

2 small turnips, peeled and quartered

1 onion, quartered

4 cloves garlic

1 head cauliflower, broken up

salt and pepper to taste

1 teaspoon thyme (we used fresh)

2 cups of chicken broth

1 cup whole milk

1/2 tablespoon floor

1 cup shredded cheddar cheese

Directions:

Preheat overn to 425 degrees. In a roasting pan, add all the veggies and toss well with olive oil, salt and pepper and thyme. Cook for 30 mins or until veggies start to turn brown. Remove from the oven, set aside and let cool.

In a blender, add cooled roasted veggies and 2 tablespoons of the chicken broth (or more, you just want to help blend the veggies) Pulse the blender- you don’t want your veggies liquefied, just blended.

In a saucepan, dump the contents of the blender, the rest of the chicken broth and heat to boiling. Lower the heat to a simmer and add the cream. When it is hot (not boiling) add the cheese tossed with flour. Again, bring to almost boiling, turn down the heat and serve.

The perfect soup with whole wheat oatmeal bread!