Roasted Vegetable Soup

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  • Level: Easy
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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


  1. 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.