Recipe and photographs by Glen Synoground
The types of vegetables you use, and their relative amounts are variable, and can be based on the vegetables you have available, and want to use. What matters is that you have more or less 5 cups of mixed vegetables to begin with.
Starting with onions and garlic is always a good place, and certain types of vegetables, like carrots, parsnips, root vegetables in general, and hard squash, are good additions, giving body to a blended soup without need of added flour.
As to cheese, I used a hearty smoked provolone In this version, but feel free to use your own taste or available ingredients to guide you…with a preference for medium soft cheeses that melt well.
- 1 Italian Eggplant Peeled and chopped into 1″ cubes
- 2 large Red Tomatoes or equivalent, about one cup, in thick slices
- 1 Butternut Squash Peeled and chopped into 1″ cubes, alternatively, bake on the same tray, cut in half, but unpeeled, with the seeds scooped out and some oil brushed on the top. Then you can scoop it out when the veggies are done.
- 1 large Spanish Onion Peeled and chopped into 1″ cubes
- 1 large Zucchini Thickly sliced
Dutch Oven Soup
- 1 Cup Polenta Sliced, use a storebought type, if you don’t make it yourself. It is often sold in tubes.
- 1/2 Cup Cheese
- 5 Cups Vegetable Broth
- 1 Cup Table Cream aka 18% Cream
- 2 Tbsp Greek Yogurt
- Cut 5 cups of vegetables to size, drizzle with olive oil and thyme. Roast in oven for 1.5 hours at 275°. Uncovered on a buttered sheet pan.
Soup in Crockpot or Dutch Oven
- Place into Dutch oven with 5 cups of vegetable broth.
- Season with fresh cracked black pepper and sea salt.
- Bake at 350° for 1.5 hours uncovered.
- Add 1 cup of Polenta, 1/2 cup cheese, and cook for another 30 minutes.
- Use an immersion blender to smooth.
- Add 1 cup of cream at end and serve with a small garnish of Greek yogurt.