This healthy Cream of Roasted Vegetable Soup recipe can be made for one or a dozen people. This soup doesn’t use dairy products so is perfect for lactose sensitivity.
– mixed vegetables of your choice include potato or squash to achieve creamy texture
Preheat oven to 450 degrees F. Prepare vegetables by washing, peeling, and cutting into large 2-inch chunks.
Drizzle olive oil lightly over vegetables, and salt and pepper. Mix in fresh or dried herbs. Bake vegetables for 20 minutes or until lightly browned.
Remove herb sprigs and place in a dutch oven or large saucepan. Add broth or stock to just cover the vegetables. Simmer until vegetables are soft.