Roasted Vegetable and Polenta Soup

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.

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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 minutes mins

Cook Time 4 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 2 people

Ingredients Method

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

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

Finishing Touches

• 1 Cup Table Cream aka 18% Cream
• 2 Tbsp Greek Yogurt

Method

 

Roasting Vegetables

1. 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

1. Place into Dutch oven with 5 cups of vegetable broth.
2. Season with fresh cracked black pepper and sea salt.
3. Bake at 350° for 1.5 hours uncovered.
4. Add 1 cup of Polenta, 1/2 cup cheese, and cook for another 30 minutes.
   

Finishing Touches

1. Use an immersion blender to smooth.
   
2. Add 1 cup of cream at end and serve with a small garnish of Greek yogurt.
3. Some toasty bread and butter completes the meal perfectly!

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