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Roasted Vegetable Soup

Ingredients

  • 8 large carrots, cut into 1 to 1 1/4" cubes
  • 3 medium-large potatoes, cut into 1 to 1 1/4" cubes
  • 1/2 onion, cut into 1 to 1 1/4" chunks
  • 1 medium zucchini, cut into 1 to 1 1/4" cubes
  • 6-8 white mushrooms
  • 3-4 T olive oil
  • 1 to 1 1/2 tsp salt
  • 3-4 C vegetable stock

Instructions

  1. Preheat oven to 425°F. Cover two sheet pans with foil and spray with nonstick cooking spray.

  2. Combine first five ingredients in a large bowl. Drizzle with olive oil and salt. Toss to coat.

  3. Spread vegetables onto sheet pans in a single layer.

  4. Bake 25-35 minutes, turning once.

  5. Heat 3 C vegetable stock in a large pot. Add vegetables and heat through.

  6. Blend soup in a blender or food processor. Add more stock to thin to desired consistency. Pour back into pot and season to taste.

  1. Play around with the vegetables as desired, keeping the ratio at about 1 quart vegetables to 3-4 C stock.

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