• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Roasted Vegetable Soup

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • Stock:
  • 4 Carrots; washed
  • 3 Ribs celery; cut in half
  • 2 Tomatoes; quartered
  • 2 Turnips, cleaned,; trimmed
  • -& quartered
  • 2 lg Onions; peeled & quartered
  • 1 Leek; trimmed & quartered
  • 3 Garlic cloves; peeled
  • 2 ts Dried thyme
  • 1/4 c Olive oil
  • 1 Bay leaf
  • 8 c Water


2 tb Olive oil
1 c Onion; chopped
1 c Celery; chopped
1 c Carrots; peeled and chopped
1 Idaho potato peeled and
1 c Zucchini; chopped
1 c Chopped canned tomatoes
6 c Roasted vegetable stock;
-(see above recipe)
1/2 c Tiny pasta (alphabet, etc.)
1 c Frozen peas

Preheat oven to 400 degrees. Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil. Roast for 1 hour or
until well browned. Transfer vegetables to a large pot, cover with water
and add bay leaf. Bring to a simmer and cook for 45 minutes. Cool and

Heat oil in large heavy pot. Add onion and celery and cook until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add
chopped tomatoes and stock and bring to a boil. Reduce heat so that soup
simmers until the potatoes and carrots are tender about 15 - 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

NOTES : Show #BW8303

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