Roasted Veggie Comfort Soup

Is this winter weather getting to you? I know how I yearned for the Winter Wonderland effect through the holidays. The softly falling snow, snow sparkled trees and everything white and fresh. We are now relegated to half melted ice laden with black soot and dirt and brown grass peeking through the melt. I think it’s fair to say we....are....done! Jack Frost it’s time for you to GO!  We want to revive our pasty skin under the warmth of the sun, wear flip flops and drink margaritas by the pool 🏖!

With that said, if you have been following me in Facebook under The Worley Tea Co., you know that I have been doing a big focus on Winter Wellness.  It’s so important to recognize emotional health just as much as physical health.  During these drab and gray months reach out to people and invite them over for a bowl of soup.  Soup is soothing to the soul, it’s great to have a spirited conversation over a steaming bowl of love and comfort.

So today I came up with this hearty bowl and I want to share it with you! Who will you invite to your table?

Roasted Veggie Comfort Soup

1-2 Stalks Broccoli broken into bits

1 Medium Head of Cauliflower broken into bits

6oz bag of Steakhouse Sliced Mushrooms (Meijer’s)

Olive oil to drizzle 

2 cups chopped carrots

1 large sweet onion chopped

3 strips of bacon cooked and crumbled

1 Tbsp chopped garlic

1 Tsp Smoked Paprika 

1 Tsp Thyme 

3 Tbsp real butter

8oz block white cheddar shredded

1/2 cup cream

4 cups chicken stock

Salt and Pepper to taste

Heat your oven to 375. Break the broccoli and cauliflower into pieces and place flat on a cookie sheet with the sliced mushrooms. Drizzle with olive oil. Place in the over for 30 minutes to roast.

In your pot cook your bacon. Drain and crumble.  Add your butter to the pot and melt then add your garlic, thyme and paprika. Stir to warm them up then add back in the bacon, chopped carrots and onion.  Cook on medium heat to soften. Once the roasted veggies are done add to the pot. Now add your chicken stock. Bring to a rolling simmer then turn the heat down.  Use an immersion blender to smooth leaving some chunks. You can ladle into a regular blender then add back to the pot if needed.

Add 1/2 cup cream and stir. Add the shredded cheese a little at a time to prevent clumping. Stir to mix.  Let simmer on low for about 30 minutes. Add salt and pepper to taste.

Enjoy!