Roasted Vegetable Soup

From Dr. Weil.com. This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor.

• Ready In: 1 hr 20 mins
• 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

1. Preheat oven to 500 degrees F.
2. 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.
3. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
4. 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.
5. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.