Oh hey! Remember that soup I briefly talked about in my first Friday Favorites post? See picture below.
Well, as promised and the whole point of this post, here is the recipe. Today I used cheddar cheese and red peppers to garnish rather than diced jalapeno and Swiss (above).
I take a lot of heat (literally) for liking soups in the summertime. My boyfriend made fun of me for slurping down a huge bowl last week after laying out at the pool. The temperature outside almost matched up with the temperature inside my stomach! I think this soup is good for all seasons because it tastes pretty good cold. That’s how seasonal soups work, right? Hot in the winter? Cold in the summer?
Whatever. Any kind of soup is good anytime of the the year!
After my supply of baby spinach dwindled away and I was left with only potatoes and onions in my produce stash, I decided to make a soup. I dreamed this up while laying in the blazing sun. Oh yeah, I had some cabbage that was going to go bad, too. Why not throw it all in together! Irish-German heritage unite! I came up with a Roasted Cabbage & Potato Soup.
Once you know how to make a soup base, in this case a cream soup, you can sub different veggies as you go! Cream of potato! Cream of cabbage! Creamed broccoli! You get the idea. This recipe can easily made vegetarian by using vegetable broth instead of chicken and not using that ONE slice of bacon. I actually make my chicken broth homemade so I don’t have to deal with all the salt and other bad things in canned food.
6 small red potatoes, cubed
1/3 green cabbage, about 4 cups roughly chopped
4 garlic cloves, crushed
1 tsp fresh rosemary
2 tbs olive oil
1 slice of bacon, diced
1/2 sweet yellow onion
3 tbs butter
3 tbs flour
1 cup water
1 can chicken broth
1 cup 2% milk
Seasoning mixture: 2 tbs sea salt, 1 tbs chipotle pepper, 2 tsp black pepper (all spices can be used more or less according to your taste bud’s preferences.
This soup is pretty simple. The majority of time is dedicated to roasting your veggies. Then it’s just simmer time. Also, you will need a blender or food processor.
- After chopping your vegetables, place in an oven safe baking dish, toss in olive oil and top with half of your seasoning mixture, diced bacon, and rosemary. Roast in a preheated oven at 375 degrees for about 45 minutes.
- About 15 minutes before you take your roasted veggies out of the oven begin to make your soup base! We’re gonna make a roux! Saute the chopped onions in the 2 tbs of butter over med-high heat. Be careful not to burn the onions. Whisk in flour. Whisk in remaining spices. Whisk in chicken broth. Whisk in water. Voila! You made a soup base! Doesn’t it smell amazing?
- Add your roasted vegetables to the soup base along with your cup of milk. Stir continuously so that the milk does not curdle. After about 15 minutes of simmering, you should be ready to transport the mixture to a blender or food processor.
- Pulse in the blender for about 5 seconds. You may have to do this in multiple steps. Pout into bowls and serve immediately with cheese and diced peppers! The cheese should melt after a few swirls with you spoon!
This soup is so deliciously hearty! The roasting, chipotle, and red bell peppers give it that Southwestern feel! Imagine this as the precursor to a huge salad with roasted corn, avocado, and grilled chicken! Why didn’t I make that? Until next time!