Roasted veggie soup with sharp cheddar

Wow its been awhile since I posted here on my blog!!  What better way to jump back into things, than with a delicious, roasted veggie soup! 

With Fall just around the corner, soup will become a staple in our home. This was SO easy to make, and I love  the flavor you get from roasting the veggies. Here’s how you do it!

Oh and if you make the recipe and love it, please let me know in the comments ❤

You’ll need…

Cookie sheets (I used 2)

Dutch oven or whatever deep pot you like to use for soup

4 medium carrots

1 medium sweet onion

2 large yellow squash

2 large zucchini

1 container of cherry tomatoes

2 cups of kale

1 – 32 Oz carton of veggie broth or bone broth

1 cup of shredded sharp cheddar (I used Croc) plus a little extra for topping

Red pepper flakes

2 cloves of fresh garlic minced

Salt & pepper

Fresh thyme (optional)

Evoo (I prefer Colavita)

TIP: You can save time prepping, when you buy veggies that are already cut up. I found the squash and zucchini at my local food lion.

1. Start by pre heating your oven to 400

2. There’s really no wrong way to prep your veggies for this! Just make sure they’re not in huge pieces. I love to give everything a rough chop and toss it on the pan. Leaving the tomatoes whole. (make your life easy!)

3. Give everything a heavy drizzle with the olive oil, and sprinkle with salt and pepper. Toss with clean hands, and pop in the oven for about 25-30 minutes. Remove the kale after about 10-12 mins, set aside in a bowl.

4. When the veggies have a few minutes left, heat a drizzle of evoo in your Dutch oven. Sprinkle in some red pepper flakes (it all depends how much heat you’d like) and your minced garlic. Keep the heat on low, stirring until its fragrant.

5. Remove your veggies from the oven. To purée them, you can use a high powered blender, or hand held immersion  blender. Add your broth to the veggies, and blend. I wanted my soup to have texture, some left the veggies a little chunky.

6. Next you want to put the veggies into your pot, and add the sharp cheddar, stir and let it simmer for about 20 mins before serving.  MAKE SURE YOU TASTE the soup to see if it needs  more salt or pepper.

Homemade crusty bread would be amazing served with this! I just topped ours with a little extra cheese, and it was perfect. Next time I plan on adding a little crumbled Italian sausage on top!

Don’t forget a glass of red wine 😉 Cheers! 

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