It happens every time, your having a party and instead of offering an all out meat feast you want to give your guest an option for some vegetables. In comes the obligatory vegetable platter. Well now the party is over and guess who is still hanging around? Yes the faithful vegetable platter and its sidekick, ranch dressing. You have a few options at this point. You can allow perfectly good veggies to die a slow painful death in the crisper drawer or make an ass kicking soup with them.
6 cups of chicken broth
veggie platter (I added some onions, and half a jalapeno pepper)
8 garlic cloves (crushed)
herbs and spices (salt, pepper, accent, oregano, rosemary and whatever else you like)
Preheat oven to 425 degrees F
Toss all of your vegetables in a bowl with olive oil, garlic, herbs and spices. Pour vegetables into a well oiled roasting pan in a single layer.
Place the roasting pan in the oven and roast until vegetables are browned and tender. Toss vegetables every 10-15 minutes.
Place the vegetables into a boiling pot of chicken broth and let simmer for about 5-10 mins. Pour vegetables and some broth into the blender and blend well until smooth.
Return to pot (if the soup is to thick you can add more broth) and simmer. Stir in a few spoonfuls of ranch dressing and sour cream.
The soup is now complete and you can add in some bacon, kielbasa sausage or lean ham chunks if you are a swine lover like myself.