If you watched my video on how to make the most delicious Mediterranean Roasted Vegetables you might be wondering what to do with all the leftovers. In less than 5 minutes you can have this hearty and flavorful soup. I top it with crisped chicken sausage for protein and to check the box of a complete meal, but you could always leave it out for a vegetarian option.
Mediterranean Roasted Vegetable Soup
2 cups of roasted vegetables. This was the recipe I used
1/2 cup chopped onions
2 cloves of garlic, chopped
1 tbsp fresh rosemary, chopped
1 tbsp kosher salt
1 tbsp olive oil
4 cups of vegetable stock
1/4 cup heavy cream
4 chicken sausage links (whatever flavor you like, this is the one I used for this recipe)
In a saute pan, cook the onions, garlic and rosemary in the olive oil on medium to low heat until the onions become translucent. Remove from heat and allow to cool slightly. Add them to a blender along with the roasted vegetables and vegetable stock and blend until very creamy and completely smooth. Add the pureed soup to a stock pot and bring to a simmer. Add the cream and stir. Meanwhile, dice the chicken sausage and crisp in a pan (a splash of olive oil will help brown the edges). Spoon the soup into bowls and top with sausage.