Being an avid summer fan, I find it hard to get excited about the coming of fall. I can’t get enough of long sunny days, warm evenings sitting outside, and early morning sun peeking in the window so that early mornings don’t seem quite like such a chore. With that said, I do love the cooler days for walking and getting outdoors, the leaves changing colour, and of course, the season of delicious soups!
During the fall and winter, I could eat soup every day, and, for the most part, I do :). This soup is so delicious (and nutritious!) that it is a must-make for any fall meal plan. This soup is so creamy and tasty, but contains no heavy cream, keeping it an amazingly healthy dish, so feel free to have another bowl or two! To make it gluten free, just check that your chicken or vegetable stock is gluten free, and even make it dairy free by simply leaving out the cream cheese and omitting the yogurt or sour cream. Perfect.
- 3 sweet red peppers, roughly chopped
- 2 sweet potatoes, peeled and cubed (about 1 lb)
- 1 onion, chopped
- 3 cloves garlic
- 2 Tablespoons olive oil
- 1 teaspoon dried Italian seasoning or dried basil
- ½ teaspoon each salt and pepper
- 4 cups vegetable or chicken broth
- 1 cup water
- 2 Tablespoons regular or garden vegetable cream cheese spread (optional)
- ½ cupplain yogurt or sour cream
- 2 tbsp chopped fresh parsley or basil
- Preheat oven to 425 degrees Fahrenheit.
- In roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast until tender when poked with a fork, about 1 hour, stirring once.
- In food processor, in batches, puree vegetables with broth and cream cheese. Alternately, dump roasted vegetables into soup pan, add broth and cream cheese and blend with immersion hand blender.
- Whisk in 1 cup of water. Bring soup to a boil; reduce heat and simmer for 5-10 minutes. Stir yogurt with parsley or basil and dollop onto bowls of soup.
Recipe adapted from Canadian Living.