This is one of my favorite soups to make when it’s chilly out. I’m a sucker for roasted vegetables, bone broth, and comforting, warm foods. So, this recipe is right up my alley! Feel free to experiment with favorite veggies of your own.
1 zucchini, cut into chunks
1 yellow squash, cut into chunks
2 cups carrots, peeled and sliced into 1/2 in pieces
1lb tomatoes, halved and seeds removed
1 onion, peeled and halved
4 cups broth
3 tbsp butter
3 tsp salt
Warm up your oven to 375F while you prepare all of your veggies. If using cast iron dishes, place these in the oven at this time too, to warm them up. Once your veggies are ready and the oven is preheated, place them in a cast iron dish or roasting pan and drizzle with a generous amount of olive oil (about 1/4 cup, give or take). Sprinkle generously with salt as well.
Place the pans in the oven and roast for about 45 minutes or until the vegetables have caramelized.
Place veggies, broth, butter, and salt in a blender. Blend on medium/high until smooth. Taste and add more salt or other seasonings, to your liking.
I often to make this on a Sunday for dinner later in the week. It keeps and freezes very well!