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    You are in: Home / Recipes / Roasted Vegetable Soup Recipe
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    Roasted Vegetable Soup

    Roasted Vegetable Soup. Photo by wicked cook 46

    1/3 Photos of Roasted Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    wicked cook 46's Note:

    I "created" this recipe just to get some of those veggies I don't like into my diet. LOL It is probably a combination of ideas I have seen on TV or on recipe sites LOL Each time I make it there is a change with what I put in for veggies and amounts.So feel free to add or subtract from it to make it your own. I even used my immersion blender to make a semi pureed soup. Great way to hide those veggies picky eaters would never try LOL All amounts listed are approximate .

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash all veggies. Peel the potatoes, turnips, carrots , onion and parsnips. I don't peel the eggplant or zucchini. Cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. Place on a foil lined baking sheets. I use two one for the firm fleshed veggies and one for the softer veggies.
    2. 2
      Roast at 400 for about 15-25 minutes. Removing the vegetables that are cooking faster before they become soft.Remember these still need to cook as the soup. This is just to give some carmelization to the veggies.
    3. 3
      I also use separate bowls when removing from the oven.
    4. 4
      Eggplant, zucchini and red pepper in one bowl all other veggies in another one. If the eggplant is seedy I remove most of them now.
    5. 5
      Once all veggies are toasted. Combine remaining ingredients and veggiesIn a large soup pot EXCEPT the eggplant, zucchini and red pepper.
    6. 6
      Simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

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    Ratings & Reviews:

    • on January 30, 2009

      55

      A really delicious soup. Anyone making this recipe is bound to add it to the repertoire of recipes to be made often. Fortunately I'd made this a few days earlier than our recent record-braking heatwave. We enjoyed this warm when it was first made, then chilled - served with a dollop of Greek yoghurt. Wonderfully flavoursome: a great blend of flavours and superbly nutritious. :) I used baby potatoes so I didn't peel them and baby carrots and I added some rosemary to the other herbs. I also used my Vegetable Stock. Thank you so much for sharing this recipe. I'll certainly be making it often. Made for Newest Zaar Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2014

      45

      I made this soup for the second time tonight. It is very good and versatile! You can use whatever roasted vegetables your family enjoy, and omit the others. I personally chose to sauté the onions separately in the stockpot to caramelize them. I have found that roasting them can lead to burnt edges and chewy onions. Like the previous reviewer, I used baby potatoes and left the skin on. I like the Yukon gold variety, since they do not get mushy in soups. To serve, I sprinkle some grated parmesan cheese to bring out the Italian flavors. Yummy! Thanks for the recipe. My husband said it was his favorite soup yet!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Vegetable Soup

    Serving Size: 1 (595 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 317.8
     
    Calories from Fat 96
    30%
    Total Fat 10.7 g
    16%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 655.9 mg
    27%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 10.9 g
    43%
    Sugars 13.5 g
    54%
    Protein 9.0 g
    18%

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