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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By hcohen5_5803353
Winchester, MA
on January 10, 2007
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This recipe isn't for soup, it appears to be more of a vegetable broth as a base you can use in other soups. It should, however, be labeled broth, not soup.
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