This is really oven-roasted vegetable soup, but I’m calling it “conglomoration” , because that’s really all it is…..a conglomoration of things I like.
I chopped up sweet potato, red onion, tomato, leeks….
squash, yellow pepper, carrots, jalapeno and garlic. Tossed them in olive oil and then roasted them in the oven at 350 for 1 hour, stirring at the 30 minute point.
Then I added them to the soup pot with enough vegetable broth and V-8 spicy hot to cover them.
Oops, I forgot I had mushrooms, so I chopped those up too and added them to the pot.
Had to add the chicken broth at that point to cover up all the yummy veggies. I then brought it to a boil and then back down to a simmer….I”d say I simmered it until the mushrooms got a bit soft.
Then I used my hand blender to make it more of a soup than a stew…..mine ended up with really fine bits of veggies, but you could puree about 1/2 of your soup and leave the other half chunky….this way you get a creamy effect without adding cream. (Not that I have ANYTHING against cream mind you!)
Note: Mine made enough for an army and I’ll be eating it for most likely the next week or so as Kenny is not a huge soup fan and he thought after I pureed it so much that he thought it was like baby food…..oh well…..it was an experiment and not really from a recipe…..add salt, pepper and seasonings to go with your taste…I added salt, pepper and Italian seasoning to mine.
I have a lot of it frozen in freezer bags in the freezer…..not my picture on the frozen part, but I froze the soup like THIS, what a great space saving idea!