Roasted Garden Vegetable Soup
Roasted Garden Vegetable Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted garden vegetable soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Garden Vegetable Soup is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Roasted Garden Vegetable Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

Large Range Of Heritage Varieties & Modern Introductions Ideal For Organic Growers. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Pour over the vegetables and toss thoroughly.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted garden vegetable soup using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Garden Vegetable Soup:
  1. Make ready 2 can 28 oz diced/whole tomatos
  2. Prepare 2 garlic cloves
  3. Take 2 red bell pepper, sliced
  4. Make ready 4 medium size carrots, chopped
  5. Get 1 large yellow onion, chopped
  6. Make ready 3 garlic cloves
  7. Get 1/2 cup olive oil
  8. Prepare salt
  9. Prepare pepper
  10. Prepare 1/2 tsp red pepper flakes
  11. Make ready 1 tbsp basil
  12. Get 1/2 tsp thyme
  13. Prepare 1/2 tsp oregano
  14. Prepare 4 cup chicken or vegetable broth

Divide the roasted vegetables in half. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Peel and thinly slice the carrot into rounds. Mince the garlic.; In a Dutch oven or large pot, heat the olive oil over medium heat.

Instructions to make Roasted Garden Vegetable Soup:
  1. Pre-heat oven to 400°. In a bowl, toss tomatos (reserving excess juices), bell pepper and 2 cloves of garlic with olive oil and a sprinkle of salt & pepper. Transfer to baking dish and roast for approximately 40 minutes. I also added a bit of basil
  2. Chop up remaining garlic, carrots and onion. Saute until tender.
  3. In a large pot, combine leftover tomato juices with soup stock.
  4. Add sauteed onion, carrots and garlic to pot. Add spices. Bring to a simmer.
  5. Add roasted veggies. Simmer on medium low heat for 20 minutes
  6. Let soup cool down completely, then put through food processor until you reach your prefered consistency. I blend mine until creamy.
  7. Re-heat and enjoy :)

Peel and thinly slice the carrot into rounds. Mince the garlic.; In a Dutch oven or large pot, heat the olive oil over medium heat. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying. Make sure you don't fill the soup maker above the max fill line. Full of flavor and so easy to make you can't go wrong with a big warm bowl of vegetable soup.

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