I love soups that use what you already have on hand, and if you're a person like Shirley of gluten-free easily, who loves to roast all different combinations of vegetables, you'll always be ready to make this roasted veggie soup. Every time you make a soup like this, the result will be a little bit different, and that makes it fun. Start with sweet bell peppers, as Shirley did, and add onion, garlic, maybe some root vegetables, whatever's in season. Roast everything together and smooth it out with your immersion blender. Add a bit of seasoning, and voila!
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If ever a soup were meant to be paired with a grilled cheese sandwich, it's this garlic soup Provencal from Val at More Than Burnt Toast. Roast garlic, onion and sage together to form the soup base; the aroma will be heavenly long before you get them into the soup pot. Make this soup now, while you're waiting for the first spring vegetables to ripen in the garden.
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On her blog about Peruvian cooking and culture, Gretchen of Provecho Peru tells us that her husband eats sopa serrana for breakfast every day, and that occasionally she does, too. Looking at the list of ingredients -- flank steak, squash, fava beans, wheatberries -- I can see why. What a hearty bowl of goodness! Yerba buena might be hard to find in your local market, but I think you can substitute fresh mint leaves.
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