It sounded like a good idea. We love roasted potatoes, onions & garlic. Unfortunately, I think we like them better when they are not pureed into a creamy soup. I guess taste-wise it was ok but the texture which was a bit like baby food and color (Matt said it looked like peanut butter) were really a turn off. Plus I found the recipe, from Soup Makes the Meal: Ken Haedrich, a bit fussy. It has you roast the vegetables, easy enough, but then also heat the broth you puree them with, them make the roue separately after you blended the stack & puree together. I've made a lot of creamy soups & the way this one went together just didn't feel right if that makes any sense. This will not be something we make again.
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