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.

Roasted Vegetable and Polenta Soup

The types of vegetables and their relative amounts are variable, and can be based on whatever vegetables you have 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.

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Prep Time: 20

Cook Time: 4

Total Time: 7 20

Servings: people

Ingredients

Roasted Vegetables

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