Roasted Vegetable Soup
- Ready In:
- 4hrs 40mins
- 2 onions, cut into 1-inch dice
- 2 carrots, peeled and cut into 1-inch lengths
- 2 celery ribs, sliced 1/2 inch thick
- 1 medium turnip, peeled and cut into 1-inch dice
- 1⁄2 red bell pepper, cut into 1-inch squares
- 1 small sweet potato, peeled and cut into 1-inch dice
- 8 white mushrooms, cleaned and quartered
- 4 large garlic cloves, whole and unpeeled
- 2 tablespoons extra-virgin olive oil
- 6 cups vegetable broth, divided
- 15 ounces diced tomatoes, preferably fire roasted, with their juice
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 3 tablespoons couscous, preferably whole wheat
- Preheat an oven to 425 degrees F. Toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a large rimmed sheet pan. Spread out into an even layer and roast for 30 minutes, or until the vegetables are tender and lightly browned at the edges.
- Scrape the vegetables into a 5- to 6-quart slow cooker. Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into the cooker. Add the remaining 5 cups broth, the diced tomatoes and their liquid, salt, pepper, rosemary, and thyme, cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until the flavors are blended.
- Stir in the couscous and parsley and cook for 5 minutes more.
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