»Back to Soups

Roasted Vegetable Soup

What you need

1. 2 lbs. assorted vegetables such as garlic, onion, carrot, baby red potatoes, zucchini, broccoli, red pepper, etc.
   
2. Olive oil
   
3. 8 cups vegetable broth
   
4. 4-6 cloves garlic, minced
   
5. Fresh herb of choice (optional)
   
6. Salt & Pepper to taste
   

How to make it

1. Preheat oven to 400º
2. Wash and dry vegetables
3. Rub lightly with olive oil and place on a foil lined baking sheet
4. Sprinkle with Salt & Pepper and roast until caramelized, and just tender, removing to a platter as they finish
5. When all are tender, cut into bite sized pieces
6. Heat about 1 tbl olive oil in a large soup pot and sauté garlic 1-2 minutes - Don't brown
7. Add broth and vegetables and simmer until flavors are combined
8. Top with fresh chopped herbs and/or grated cheese

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below:

From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg