Comfort food can mean many things to many people. For me it often simply boils down to a luscious bowl (or two) of soup that perfectly satisfies my penchant for "feel good-taste good" food. And one that comes together within an hour, goes down like liquid velvet, and delivers the hearty, robust flavors of roasted vegetables, is all the convincing I need.
This recipe for roasted vegetable soup hits all those notes, and more, and makes for one of my favorite comfort foods, especially during the wintry months, when I'm longing for something to knock off the chill and deliver a taste of comfort.
Roasted Vegetable Soup
1 large or two small sweet potatoes
1/2 large butternut squash
1 large shallot
1 bunch of kale
2 celery stalks
Freshly ground black pepper
6 cups chicken stock
Goat cheese, optional, for garnish
Fresh herbs, optional, for garnish
- Preheat oven to 400°F.
- Peel and chop sweet potatoes, squash, carrots and shallot. Roughly chop kale and celery. Spread vegetables on a large baking tray (use two if needed to avoid overcrowding), drizzle with olive oil and season liberally with salt and pepper. Toss with hands to coat all the vegetables.
- Roast vegetables for 40 minutes or until tender. Meanwhile, heat chicken stock in a medium saucepan until simmering. Working in batches, transfer the roasted vegetables and 4 cups of the hot stock to a blender or food processor, being careful not to overfill. Purée mixture until smooth, and thin with extra stock until the desired consistency is reached. Taste for seasoning and garnish with fresh herbs and crumbled goat cheese crumbles.