Soup Season!

Lord I love soup!

It is my favorite part of the winter season. Well… that and Christmas used to be the two things getting me through the cold months. I once was a summer girlie; hot weather, swimming, tank tops, sunscreen was my perfume. Now that Im menopausal and have been sweating up a storm (not that sweating is a new sensation if I am being honest) winter is my season! I can wear sweaters and bundle up. If I feel my temperature rising, I get to go outside!

So that’s where I’ll be, eating my soup outside to mitigate the hot flashes.

Why I call this soup the Roasted Kitchen Sink Soup

Because you can put whatever you want in it. If it’s in your kitchen and it’s on its last leg? Roast it. Need to clear out the crisper drawer? Roast it. Get freaky with it! In this economy? We need to save what we can.

For this round, I used:

• A handful of golf-ball sized tomatoes

• Half a red onion

• One lonely bell pepper

• One well-intentioned yellow squash

Roast it all until caramelized and cozy, then blend it into a rich, velvety base. Add broth, seasonings, and whatever else your heart desires. It’s forgiving, it’s delicious, and it tastes different every time—in the best way.

✨ The Recipe: Roasted Kitchen Sink Soup

You’ll Need

• About 4 cups of fresh vegetables (any kind—mix and match!)

• 1 head of garlic

• Olive oil

• Salt & pepper

• Optional: tomato paste, smoked paprika, cream

Roasting Time

1. Preheat your oven to 400°F.
2. Chop your vegetables into similarly sized chunks.
3. Prep the garlic: cut the top off, drizzle with olive oil, wrap in foil.
4. Season: Drizzle the veggies with olive oil and sprinkle with salt and pepper.

• Want to use less oil? Toss everything in a bowl to lightly coat it.

• Not limiting oil? Drizzle with your whole heart—about 3–4 tablespoons.

5. Bake for 30–40 minutes, until all vegetables are tender and roasty.

Soup Time

Seasonings (adjust to taste):

• Pinch of thyme

• Pinch of chili flakes

• 1 tablespoon basil

• Salt & pepper

• Optional: tomato paste, smoked paprika

Steps:

1. Blend your tender roasted veggies until smooth.

2. Add water or stock to thin to your preferred texture.

3. Simmer and continue blending or stirring until it reaches your dream consistency.

4. Add cream if you like it extra cozy.

5. Serve! Top with homemade croutons, parmesan, or a crispy grilled cheese.