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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?

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