Roasted Vegetable Soup Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Links

Site Map

Soups
Hearty Harvest Soup
Fresh Pea Soup
Smoked Chicken Soup
Bruschetta Soup
Wild Mushroom Soup
Roasted Vegetable Soup
Butternut Squash Soup
Pumpkin Soup
Chili Corn Soup
Creamy Asparagus Soup
Gazpacho
Healing Chicken Soup
Potato Leek Soup
Thai Chicken Soup
Spicy Potato Soup
Turkey Asparagus Soup
Vegetable Minestrone

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?