I love homemade soup. I go through huge soup phases where it’s all I want to make and eat. (Sorry, family!) If you have a few basic soup bases, you can tinker and make dozens of different soups from one basic recipe.
This soup recipe is one of my very favorites. I get requests to make it regularly. Every Halloween, my friend, Brian, requests that I bring this soup to his annual party. One year I happened to have a spare pumpkin, so I hollowed it out and used it to serve the soup out of. So, along with the soup request, I get requests for the container as well.
First, buy your veggies. Really, you can use any kind of root vegetable-As many or few as you like. These are selections I have used in the past: Potatoes, pumpkin, squash, yams, sweet potatoes, turnips parsnips, onion, carrots, and leeks.
This is the recipe I used today. (Keep in mind that I rarely cook with strict measurements. Tinker, play, season to your taste)
2 large red potatoes
1 cup mini carrots (Or 3 regular size carrots)
1/2 large butternut squash
1 medium sized onion
1 bulb of garlic
Olive oil (About 3-4 Tbsp.)
About 1 to 2 Tbsp. salt (To taste)
2 tsp. sugar
Fresh herbs (Rosemary, thyme). You can use dried herbs if fresh are not available.
2 hamburger buns
2 cups chicken stock
2 pints cream
Milk as needed
Chop vegetables into chunks. Make them approximately the same size to ensure that they roast evenly. Place vegetables on a large cookie tray. Sprinkle vegetables with olive oil, salt, pepper, sugar, chopped herbs and toss it together with your hands until the vegetables are coated.
Cover the cookie sheet with aluminum foil, shiny side down. Roast for approximately 45 minutes at 350 degrees. Uncover and roast for an addition 10 to 15 minutes until the thickest vegetables are fork tender.
Pour in chicken stock and heat.
There are different ways to thicken soup. You can make a roux, which is flour and a little milk whisked into melted butter, or you can use cornstarch or even instant potato flakes or riced potatoes. One of my favorite thickeners is to use bread. It is best if the bread is a little stale, but it doesn’t have to be. You can use any kind of bread, but I prefer to use thicker bread like homemade, or even English muffins of hamburger buns. Today I used hamburger buns because I had them on hand.
Cook until bread is falling apart (About 5-6 minutes. Pour mixture into a blender, mill or processor and blend until bread is fully integrated and soup is smooth.You can stop at this point and refrigerate the soup if you are making this recipe ahead. When you are ready to serve, add cream and reheat until slightly bubbling.