Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
Use the blender to make creamy roasted vegetable-bacon soup the easy way
We eat soup in my house at least once a week. I remember thinking that soup was impossible to make during the week because it took hours to cook. Wrong. So wrong. This easy roasted vegetable version is ready in under an hour and has layers of delicious flavor. All you need is a blender.
Another great thing about this soup is that you can really play around with the vegetables you roast. Don't like broccoli? Leave it out, and double the cauliflower. It's seriously that simple. I also used coconut milk, but you could easily use unsweetened almond, cashew or soy milk.
The key to this soup's success is letting it blend long enough. You really want to give the soup time to blend until super smooth. No one wants giant chunks of random vegetables left over in a creamy soup. A super-high-powered blender works best for this. Don't worry if you don't have one, though. You can always blend in batches with a lower-powered blender or use an immersion blender.