Roasted Vegetable Soup


Level:
Easy

CATEGORIES
Ingredients
  • Stock:
  • 4 carrots, washed
  • 3 ribs celery, cut in half
  • 2 tomatoes, quartered
  • 2 turnips, cleaned, trimmed and quartered
  • 2 large onions, peeled and quartered
  • 1 leek, trimmed and quartered
  • 3 garlic cloves, peeled
  • 2 teaspoon dried thyme
  • 1/4 cup olive oil
  • 1 bay leaf
  • 8 cups water
Directions

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 strain

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    Roasted Vegetable Soup

    Recipe courtesy of Ina Garten