Recipe: Tasty Roasted Vegetable Soup

Roasted Vegetable Soup. This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. Roasted Root Vegetable Soup with butternut squash, sweet potatoes, parsnips & carrots! This Roasted Root Vegetable Soup is an absolutely wonderful way to usher in the fall!

The aroma of the roasted vegetables will evoke memories of old-fashioned, home-style meals. How to Make Roasted Vegetable Soup! This hearty soup is chock full of fall flavors, and for a When all the vegetables are done roasting, separate into thirds. You can cook Roasted Vegetable Soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Vegetable Soup

1. You need 1 pound of tiny baby carrots.
2. It's 4 cups of chopped celery or sub with fennel.
3. Prepare 2 cups of whole kernel corn.
4. It's 1 of large turnip root.
5. Prepare 2 of medium sized Yukon gold potatoes.
6. You need 1 pound of Enokitake or Enoki mushrooms.
7. Prepare 1/2 of large onion.
8. It's 1 quart of vegetable juice drink like V-8.
9. It's As needed of salt.
10. It's As needed of extra virgin olive oil.
11. It's To taste of ground black pepper.

This roasted root vegetable soup is perfect for the winter! Root vegetables are vegetables that are actually the "root" off the plant, which means that they grow underground rather than on top of the soil. Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness.

Roasted Vegetable Soup step by step

1. Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes..
2. Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes..
3. Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end..
4. When trimmed add to the soup with the vegetable drink.
5. Slow simmer covered for 40 minutes..

Roasting the vegetables caramelizes them with sweet savoriness, and makes the soup extra special! This Roasted Vegetable soup is just what you need on those cold days and nights. Category Winner--Salads and Sides. "This hearty soup has a wonderful flavor because the vegetables are roasted. Plus, this roasted vegetable soup will make the perfect addition to your Sunday batch-cooking menu to keep you warm and satisfied for days to come! We want to give you some help to make Christmas easier.