Roasted Vegetable Soup Recipe

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Roasted Vegetable Soup

Contributed by: Melinda

This is about as simple as you can get with very big flavor.

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

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

Questions about this recipe?