Roasted Vegetable Soup
Roasted Vegetable Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted vegetable soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Vegetable Soup is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Roasted Vegetable Soup is something which I’ve loved my entire life.

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.

To get started with this recipe, we must prepare a few components. You can cook roasted vegetable soup using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Vegetable Soup:
  1. Take 1 pound tiny baby carrots
  2. Take 4 cups chopped celery or sub with fennel
  3. Take 2 cups whole kernel corn
  4. Take 1 large turnip root
  5. Get 2 medium sized Yukon gold potatoes
  6. Get 1 pound Enokitake or Enoki mushrooms
  7. Get 1/2 large onion
  8. Make ready 1 quart vegetable juice drink like V-8
  9. Make ready As needed salt
  10. Take As needed extra virgin olive oil
  11. Make ready 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.

Instructions to make Roasted Vegetable Soup:
  1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
  2. 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.
  3. 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.
  4. When trimmed add to the soup with the vegetable drink
  5. 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. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using.

So that is going to wrap it up for this special food roasted vegetable soup recipe. Thanks so much for reading. I am 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 in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!