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Roast in the oven for 40 minutes until soft, turning vegetables a couple times so they cook evenly. While vegetables roast, add stock and dried herbs to large pot and keep warm on low heat. Once the veggies are slightly browned and soft, remove from the oven and add to the warmed stock.
Remove the bay leaves and puree the soup with an immersion blender or regular blender working in batches until soup is thick and creamy. Add salt and pepper to taste.
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If soup is too thick, thin it with just a bit of light cream. Your email address will not be published.
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We have the cookbooks to help you usher in the season! For more reading suggestions, contact the Ask a Librarian Desk at Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year.
In this cookbook four moms show how to make fantasy a reality with recipes for soups from favorites to fancy and dozens of filling and delish sides. Details soup-making strategies from creamy soups, bean and pea soups, vegetarian soups and noodle soups. Featuring recipes with new variations on soulful favorites, this cookbook covers the culinary globe on an ingenious, delicious mission: to capture the international flavors of comfort.