Roasted Vegetable Soup Recipe

Roasted Vegetable Soup

From crainny 16 years ago

I cooked this soup last night for dinner. Since we all loved it so much, I wanted to share with the world

Brush a large flat baking sheet with olive oil
Put all veggies cut side down on the sheet
(Put large pieces first, and then tuck the smaller pieces such as onions and garlic in between)
Brush or drizzle them lightly with olive oil
Sprinkle with salt, pepper and thyme
Bake in the oven at 375F for about 30-35 minutes
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Remove veggies from the oven, peel the skin off the tomatoes and peppers and discard
Scrape eggplant flesh from the skin with a wooden spatula
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Chop all vegetables coarsely, like for salsa, with a knife or in processor
Don't puree them
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Mix vegetables, chicken stock and the juice produced by vegetables in the baking sheet in a soup pot, bring to boil and cook for about 20 minutes
Add cream, heat through and cook for another 5 minutes or so
Add salt, pepper and herb(s) to taste

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" It was excellent "
orangeskipper ate it and said...
Looks so good it's scary
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lunasea 16 years ago
Sounds comforting and tasty - thanks sharing! =)
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crainny Prattville, AL

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Reviewed by 1 people