Total Time
35mins
Prep 10 mins
Cook 25 mins

Fairly simple recipe you can adjust to your tastes. Feel free to use any veggies in season. Serving size is just a guess.

Ingredients Nutrition

Directions

  1. Coarsely chop vegetables into bite size pieces.
  2. Spread out veggies on the 2 pans.
  3. Spray with olive oil or Pam.
  4. Roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
  5. Put 1 qt chicken broth in stockpot.
  6. Add remaining ingredients and roasted veggies.
  7. Heat through.
Most Helpful

This was a great base recipe for us. We made a few changes based on the ingredients that we had at hand, but I think the result was close enough that it still deserves the five stars. Because we had some leftover roasted vegies including zucchini, cauliflower, broccoli, root vegetables and asparagus, I used those and supplemented with some extra roasted celery, onion, carrots, parsnips, and potatoes. I used beef broth and added in a can of tomato soup. It was completely delicious! Thanks Kannwilson, we'll use this as a base soup.

Akikobay December 29, 2007