roasted vegetable soup with bacon and croutons | cooking with left-overs

Every year, we serve roasted vegetables at our table for Christmas. 

A bag of sweet potatoes, a bag of carrots and potatoes and yet, we still end up with left-over vegetables. 

I really hate throwing away food, but it is kinda hard to convince anyone to eat left-over roasted vegetables here. Not that I can blame anyone since it is hard to convince myself to eat THE SAME vegetables for a few meals over a few days. GAH.

So this year, I decided to make a soup with the vegetables.

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Which, really, was a clever thing to do. Since vegetables are naturally sweet, and they had been seasoned before they were roasted, they were already very flavorful. Plus, you can literally use any left-over roasted vegetables that you have to make this soup.

The soup is so hearty (and filling), it is a meal in itself. I pan-fried some bacon and added some croutons to the soup. Since I had the soup for lunch as well, I also chucked in some left-over roasted chicken. 

It was a complete meal! 

And it is so easy to put together too!

Here’s how.

Start by chopping up the roasted vegetables into smaller pieces.

IMG_3490In a pot, add the vegetables and low-sodium stock and water. I used mushroom stock because I had some in the fridge, but you can use chicken stock (See here for my notes on home-made chicken stock) as well.

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Bring this to a boil then lower the heat and cook until the vegetables are soft, about 10 minutes.

In the meantime, cook the bacon until crispy then place on kitchen towels to drain.

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Once the vegetables are soft, add cream if you like, as well as salt and black pepper to taste.

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Using a hand-held food processor and blitz until you get the consistency that you prefer.

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I like my soup to be hearty and thick, but if you like it thinner, you can always add more stock or water.

To serve, ladle the soup into a serving bowl, top with chicken (if using), bacon, croutons and black pepper.

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I totally dig this. I made a tasty meal and there ain’t any left over vegetables in my fridge!

Awesome! 🙂

Roasted Vegetable Soup With Bacon And Croutons
Serves 4
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Ingredients
  1. 2 cups (about 500g) roasted vegetables - carrots, sweet potato, potato, shallots, parsnips (or any other left over vegetables you may have), cut into smaller pieces
  2. 1 cup (about 250g) broccoli, or any other left-over vegetables
  3. Stock (Chicken/ Mushroom/ Vegetable) and Water - enough water to just cover the vegetables (use 50% stock and 50% water)
  4. 1/2 cup (120ml) cream
  5. 1 cup (about 250g) shredded cooked chicken (optional)
  6. 5 slices bacon
  7. 1 cup (30g) croutons
  8. Salt, to taste
  9. Black pepper, to taste
Instructions
  1. In a pot, add the vegetables and low-sodium stock and water. I used mushroom stock because I had some in the fridge, but you can use chicken stock as well.
  2. Bring this to a boil then lower the heat and cook until the vegetables are soft, about 10 minutes.
  3. In the meantime, cook the bacon until crispy then place on kitchen towels to drain.
  4. Once the vegetables are soft, add cream if you like, as well as salt and black pepper to taste.
  5. Using a hand-held food processor and blitz until you get the consistency that you prefer.
  6. To serve, ladle the soup into a serving bowl, top with chicken (if using), bacon, croutons and black pepper.
Notes
  1. I like my soup to be hearty and thick, but if you like it thinner, you can always add more stock or water.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/