Roasted vegetable soup Recipe - RecipeShip.com

Home -> [Roasted, Soups & Stews] -> [Roasted vegetable soup Recipe]

Roasted vegetable soup

Artist:

_

Categories:

Roasted, Soups & Stews

Yield:

1

Rating:

0

Print Recipe

Favorites

Add to Favorites

Ingredients:

		Stock:
4		Carrots, washed
3		Celery, cut in half
2		Tomatoes, quartered
2		Turnips, cleaned, , trimmed
		-& quartered
2	large	Onions, peeled & quartered
1		Leek, trimmed & quartered
3		Garlic cloves, peeled
2	tsp	Dried thyme
1/4	cup	Olive oil
1		Bay leaf
8	cup	Water
		Soup
2	tbsp	Olive oil
1	cup	Onion, chopped
1	cup	Celery, chopped
1	cup	Carrots, peeled and chopped
1		Idaho potato peeled and
		-diced
1	cup	Zucchini, chopped
1	cup	Chopped canned tomatoes
6	cup	Roasted vegetable stock
		-(see above recipe)
1/2	cup	Tiny pasta (alphabet, etc.)
1	cup	Frozen peas

Procedures:

1	Recipe by: tvfn how to boil water preheat oven to 400 degrees.
2	Spread all the vegetables out on a baking sheet.
3	Sprinkle with the thyme and drizzle with oil.
4	Roast for 1 hour or until well browned.
5	Transfer vegetables to a large pot, cover with water and add bay leaf.
6	Bring to a simmer and cook for 45 minutes.
7	Cool and strain.
8	heat oil in large heavy pot.
9	Add onion and celery and cook until tender.
10	Stir in carrots and potatoes and toss to coat.
11	Stir in zucchini.
12	Add chopped tomatoes and stock and bring to a boil.
13	Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes.
14	stir in pasta and peas and simmer for 5 minutes.
15	Serve hot.