Recipe courtesy of Food Network Kitchen

Roasted Vegetable Soup

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  • Level: Easy
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  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.

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