As the weather gets crisp, our minds (and stomachs) naturally begin to crave warm, hearty things. What could be better for a chilly autumn day than a warm cup of soup?
I’m making a big pot of roasted vegetable soup this week, and after we’ve had dinner, I’ll be packaging up the leftovers in single-serving portions and freezing them.
TIP
Freeze leftover soups and stews in quart-size Freezer bags. Lie them flat in the freezer, stacked if needed.
The flat packages have the bonus of storing much better than regular container shapes, plus they thaw extremely quickly (especially if you put the bag under a running faucet or in a bowl of warm water).
My favorite no-recipe Roasted Vegetable Soup
Roasted vegetable soup is the easiest thing in the world to make, and it’s so filling. Here’s the method I use for roasting the veggies. I favor root vegetables.
Once your veggies are roasted, combine with chicken stock and whatever herbs and flavor ingredients you’d like to use. Heat then blend with an immersion blender until smooth, adding a splash of cream if you’d like.
Here are some other tasty soup recipes to warm you up:
- 15 Slow-Cooker Soups from Gimme Some Oven
- Roasted Tomato Soup with Grilled Cheese Croutons (genius!) from Cafe Chocolada
- Vidalia Onion Soup with Wild Rice via Smitten Kitchen
- Potato Leek Soup from PopSugar
- Curried Squash & Wild Rice Soup from These Peas are Hollow
Image 1 modified from Webvilla on Unsplash // cc
Image 2 modified from Jacinta Moore on Flickr // cc
