Roasted Vegetable Soup

READY IN: 1hr 20mins
Recipe by Chef mariajane

Chunky, Flavorful, and Filling - Autumn vegetables unite in this pleasing soup and roasting the parsnips, carrots, zucchini, onion, red pepper, tomato and sweet potato first, brings out all their scrumptious flavors!! Purée everything with chicken or vegetable stock, then add orzo pasta and Carnation Evaporated Milk and serve.

Top Review by Little Suzy Homemak

I liked it but not enough to eat the whole pot of soup. My family didn't like it at all. It was filling and had a decent flavor...just not our style I guess.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Line 2 baking sheets with parchment papaer. Comvine choppped vregetables in l large bowl. Toss with oil. Place in a single layer on baaking sheets. Bake in preheated oven 35-40 minutes or until lightly browned.
  2. Pl;ace roasted vegetables and chicken stock in a large saucepan or srock por. Bring to a boil. Reduce heat and simmer for 10 minutes. Purée soup. Add pasta, salt and pepper.

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