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Roasted Vegetable Soup
Contributed by: Melinda
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- Preheat oven to 400º
- Wash and dry vegetables
- Rub lightly with olive oil and place on a foil lined baking
sheet
- Sprinkle with Salt & Pepper and roast until caramelized, and
just tender, removing to a platter as they finish
- When all are tender, cut into bite sized pieces
- Heat about 1 tbl olive oil in a large soup pot and sauté
garlic 1-2 minutes - Do Not Brown
- Add broth and vegetables and simmer until flavors are combined
May be topped with fresh chopped herbs and/or grated cheese
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