Weeknight Soup

Nary a winter day goes by where I don't crave a big pile of mac and cheese topped with pancetta and breadcrumbs. Since that's not a realistic meal unless one wants to gain 300 pounds, I turn to my trusty winter friend: a warm bowl of hearty (&healthy!) soup. 

Now, as much as I love to wow myself every now and then with an elaborate 30 ingredient recipe, weeknights are just not the time for that. Efficiency is king because sometimes it's a little too easy to hit the "order" button on your favorite delivery app. 

This soup is SOUPer easy to make (I had to), requires very few ingredients and very little prep work. I've made many a soup in my day and I came up with this recipe as a mix of my favorite soup components. There are some great soup tricks to make literally any soup more filling / more rich / etc. and I've listed a few alternate ingredient options below. So if you're feeling very Netflix and Chill, throw this baby on the stove and you'll fulfill even the deepest and darkest of your winter cravings. 

Roasted Broccoli, Zucchini and Garlic Soup

1 box of Imagine Creamy Broccoli Soup (I told you this would be easy! This is your soup base.)
1 large head (or two small) of fresh broccoli
2 medium sized zucchini
1 head of garlic (if you love garlic) or 1/2 head of garlic (if you're a little baby)
Sunflower oil (a great high heat cooking oil)
Braggs Liquid Amino Acid (awesome soy sauce alternative)

Preheat oven to 425. Wash and dry your veggies (important to really dry veggies before roasting or they turn mushy...my trick is to wash them and leave them on a pan with paper towels on top of the oven as it's heating up). Drizzle your broccoli with sunflower oil and a few dashes of Braggs. Throw broccoli in the oven on a large baking sheet.

Heat a cast iron skillet (ideally one with ridges) over a medium flame. You want it to be hot enough where you can flick water at it and it sizzles. Chop your zucchini into quarter inch rounds and drizzle with sunflower oil. Place your zucchini on the skillet side by side by side, flipping occasionally till the flesh browns. Get a large pot or dutch oven and heat 1 tablespoon of sunflower oil on medium-high heat. Toss the garlic (whole cloves) in the pot and cook until garlic is browned. Add the soup to the pot and bring to a boil. Once soup is boiling toss in your roasted zucchini and broccoli. Lower heat to a simmer for a few moments and add a dash of salt and pepper. Serve and Enjoy! 

This soup is filling but if you are cooking for a big, extra hungry man you could add canned beans or Israeli cous cous and simmer for an extra five minutes. Like a little kick? Add a sliced serrano pepper in with the garlic. If you're anything like my fiancé, you will probably want a side of sourdough as well!

My favorite cooking supplies for this recipe below:

Food + DrinkJen Kay