Creamy Roasted Broccoli And Caramelized Onion Soup

1. 1

   Simply take your roasted vegetables, and cover with chicken or vegetable broth. I usually add enough to cover the veggies, adding another inch or two in the pan.

2. 2

   Add your favorite herb (thyme is always good), and bring to a boil for five minutes until veggies are very tender.

3. 3

   Transfer to a blender and puree. Remember! Hot liquid in a blender can explode, so take care to blend on a low speed and lightly cover to allow steam to escape.

4. 4

   Once veggies are soup consistency in the blender, add 1 cup low fat milk (more or less, depending on how thick or thin your soup is) to add that creamy color and texture to your soup.

No additional tips available.