Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted vegetable soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. When completely done, roasted vegetables are very tender, browned and slightly shriveled. When roasting the vegetables, double the amount.
Roasted Vegetable Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Roasted Vegetable Soup is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Vegetable Soup:
- Make ready 1 pound tiny baby carrots
- Prepare 4 cups chopped celery or sub with fennel
- Get 2 cups whole kernel corn
- Prepare 1 large turnip root
- Prepare 2 medium sized Yukon gold potatoes
- Get 1 pound Enokitake or Enoki mushrooms
- Make ready 1/2 large onion
- Make ready 1 quart vegetable juice drink like V-8
- Prepare As needed salt
- Get As needed extra virgin olive oil
- Prepare To taste ground black pepper
This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. This recipe oven-roasts the vegetables before adding to the soup liquid, enhancing their flavor. It's filling, healthy, family-friendly, and can be made from scratch in less than one hour! If you like this recipe you may also like red vegetable soup as well as chunky leek and potato soup.
Steps to make Roasted Vegetable Soup:
- Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
- Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
- Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
- When trimmed add to the soup with the vegetable drink
- Slow simmer covered for 40 minutes.
Oven roasted vegetables seasoned with onion soup mix is a quick and easy side dish that will be a family-favorite. Toss the vegetables with the olive oil until they're nicely coated and add the rosemary. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour. This creamy roasted vegetable soup has firey rich flavors and a smooth pureed texture. Filled with carrots, tomato, zucchini, and more, this soup is the perfect comforting yet nutritious lunch or dinner for cold rainy days.
So that’s going to wrap it up for this exceptional food roasted vegetable soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
