Roasted Vegetable Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 large carrots, peeled and coarsely chopped
- 3 stalks celery, coarsely chopped
- 1 large onion, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 8 garlic cloves, chopped
- 4 cups water
- 1⁄4 cup dried mushroom, pieces (Italian porcini, if possible)
- 1⁄4 teaspoon dried thyme
- salt and black pepper
directions
- Preheat oven to 500 degrees F.
- Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
- Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
- Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
- Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.
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RECIPE SUBMITTED BY
MilanzMom
Schererville, Indiana