Creamy Roasted Beet Soup

Pardon our delay in postings! We apologize for any inconvenience this may have caused you. As you can imagine we have gotten caught up in enjoying the summer and thinking about our wedding. We've still been cooking and eating so we'll get the posts ready in no time. This post features some fall-y vegetables that I still found at the Farmers Market a few weeks ago! I just couldn't resist the beets so I bought them and decided to make them into a soup.

Creamy Roasted Beet Soup
It's very simple.

Gather vegetables of your choosing, peel and chop them, then place in an aluminum foil wrapped package with a little olive oil drizzle, salt, and pepper. Roast for about 30 minutes in a 400F oven. We used the counter convection oven. I chose onions, carrots, and (unpeeled) beets. Like so...

After the vegetables have roasted, place them into a pot with some stock of your choosing to simmer. If you are using beets you will need to peel them before going into the pot. I had a little extra beef stock leftover in the fridge so I used that but chicken or vegetable stock would also be great. If you chose to roast the vegetables longer then they might need to simmer in the stock much but you want to make sure everything is nice and tender for the immersion blender.

After the vegetables are tender you will need to emulsify the soup. To do this you can use an immersion blender that goes right into the pot or transfer the soup to a blender and blend. If you are using the blender, return the soup to the pot after it has been blended. Then add a splash of cream to the soup and warm through. We served it warm with some stuffed manicotti and caprese topping.

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