When ever I try to pass on a recipe that isn’t exact, I know I am taking a chance. But if you are willing to taste as you go and alter the spices to meet your palette, this is a great way to pack a lot of vitamins and fiber into your diet. And freezing some for later is the best. All the mess and work is done at once and you can enjoy over and over again later on or share as I often do.
Put all of the cleaned and chopped or sliced veggies into a roasting pan. Coat with the olive oil. Add salt and pepper. Toss to coat all the vegetables. Roast at 400° for 30 minutes until vegetable have a little color. This develops the natural sugars in the vegetables and gives them more flavor.
Add the chicken broth and tomatoes. Break the tomatoes up into small pieces with your hands. Add the V-8 juice, salt, pepper and Italian seasoning. Reduce the oven temperature to 350° and baked the mixture until the vegetables are very, very soft. This is one time you want to overcook your vegetables. Cool.
With a high speed blender, blend in small batches until completely smooth. Add raw spinach at this point when you are blending. I have a Vitamix and love it. I think I use it 2-3 times a week. A regular blender will probably also work, but may take a little longer. To thin to the consistency you want, you can add more chicken broth. I use cashew milk, which has a very smooth consistency like cream and has only 25 calories per 8 ounces. It is loaded with calcium and makes the soup taste as if it had cream as a main ingredient.
I serve the soup with tiny, homemade croutons and ribbons of fresh basil. Tonight we had it with grilled brats and cucumber salad. It was a great way to end the weekend.