Categories: Soup

Ingredients

• 2 cups chopped roasted vegetables
• 2/3 to 1 1/4 cups vegetable broth
• 1/8 tsp each salt, black pepper and garlic powder
• 2 tbsp. shredded/crumbled cheese
• 1 tsp chopped fresh herbs

Directions

1. If you don’t have leftover roasted vegetables on hand: Toss 4 cups chopped vegetables with 1 to 2 tbsp. olive oil; spread in an even layer on a foil-lined baking sheet. Roast at 425, stirring once until tender, 20-30 minutes.

2. Blend vegetables, broth, salt, pepper and garlic powder in a food processor or blender until smooth. Transfer to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tbsp. cheese until melted. Serve topped with remaining cheese and herbs.

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