It’s going to save you so much time.
you could use her brilliant trick to make so many different kinds of soups beyond this recipe.
Roasting them in larger pieces or whole is so smart!
Simply Recipes / Getty Images
And they’ll get nicely caramelized in the hot oven, enhancing their flavor.
One commenter said, “I saw this and ran to the store and immediately made it.
Currently eating is as Im typing this!!!
Coco Morante
Such a great soup!”
I recently spoke with Kiesel and she revealed that she loves creamy tomato soup, which she makes similarly.
Tired of just tomatoes, she added in-season vegetables like squash and loved the results.
Simply Recipes / Katie Morford
I list more ideas below!
Ready to make soup?
Before you head to the store, I have a few tips to help you along.
Roast the vegetables on a rimmed baking sheet.
The extra surface area will help the vegetables caramelize, adding even more flavor to the soup.
Finish the soup with lemon juice.
The soup is hot, so be very careful!
Work in batches so that you don’t overfill the blender.
Save the basil for the end.
Basil is a delicate herb that doesnt hold up well to heat.
For that reason, consider setting it aside until youre ready to blend the soup.
Doing so will keep it tasting fresh and bright.
Stir in 1/4 teaspoon ground nutmeg and ground cinnamon and one to two tablespoonsapple cider vinegarto the blended soup.
When you serve the soup, top each bowl with thinly sliced fresh sage.
Sweet Potatoes:Omit the basil and add a medium sweet potato cut into large chunks.
Toss the vegetables with a tablespoon of curry powder.
Use coconut milk instead of heavy cream and thin the soup with extra broth, if needed.
