Roasted Vegetable Soup
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 10
Ingredients
- 2 1⁄2 cups onions, chopped
- 1 cup carrot, chopped
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb plum tomato, halved
- 3 garlic cloves, sliced
- 4 cups vegetable broth
- 1 cup potato, cubed
- 1 teaspoon oregano
- 1 teaspoon basil
- 28 ounces canned diced tomatoes, undrained
Directions
- Preheat oven to 425.
- Combine first 7 ingredients in a oven proof dish; toss to coat. Bake for 30 minutes or until vegetables are tender.
- Bring broth and remaining ingredients to a boil. Simmer 15 minutes or until potato is tender.
- Add roasted vegetable to potato mixture.
- In several batches, place in blender and process until smooth.
- Return to pan and cook 5 minutes until thoroughly heated.
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