Roasted Vegetable…Roasted Vegetable SoupRoasted Vegetable Soup
Ingredients
- 4 cups of vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 red bell pepper, seeded and chopped
- 1 zucchini, chopped
- 1 potato, diced
- 3 tablespoons olive oil
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Steps
- Preheat oven to 400°F.
- Toss vegetables in olive oil and spread on a baking sheet.
- Bake for 20-25 minutes or until vegetables are tender.
- Heat the vegetable broth in a large pot over medium heat.
- Add the roasted vegetables to the pot and simmer for 15 minutes.
- Puree soup with an immersion blender or in batches in a blender or food processor.
- Season with salt and pepper to taste.
Tags
soup
vegetarian
roasted vegetables
vegetable broth
easy
Copyright 2023 Ben Bergstein