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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.

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bluemoon downunder January 30, 2009

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!

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Like2Bake January 09, 2014
Roasted Vegetable Soup