Roasted Garden Vegetable Soup
Roasted Garden Vegetable Soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted garden vegetable soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Large Range Of Heritage Varieties & Modern Introductions Ideal For Organic Growers. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Pour over the vegetables and toss thoroughly.

Roasted Garden Vegetable Soup is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Roasted Garden Vegetable Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted garden vegetable soup using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Garden Vegetable Soup:
  1. Take 2 can 28 oz diced/whole tomatos
  2. Take 2 garlic cloves
  3. Make ready 2 red bell pepper, sliced
  4. Take 4 medium size carrots, chopped
  5. Take 1 large yellow onion, chopped
  6. Take 3 garlic cloves
  7. Get 1/2 cup olive oil
  8. Get salt
  9. Take pepper
  10. Take 1/2 tsp red pepper flakes
  11. Make ready 1 tbsp basil
  12. Take 1/2 tsp thyme
  13. Prepare 1/2 tsp oregano
  14. Prepare 4 cup chicken or vegetable broth

Divide the roasted vegetables in half. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Peel and thinly slice the carrot into rounds. Mince the garlic.; In a Dutch oven or large pot, heat the olive oil over medium heat.

Steps to make Roasted Garden Vegetable Soup:
  1. Pre-heat oven to 400°. In a bowl, toss tomatos (reserving excess juices), bell pepper and 2 cloves of garlic with olive oil and a sprinkle of salt & pepper. Transfer to baking dish and roast for approximately 40 minutes. I also added a bit of basil
  2. Chop up remaining garlic, carrots and onion. Saute until tender.
  3. In a large pot, combine leftover tomato juices with soup stock.
  4. Add sauteed onion, carrots and garlic to pot. Add spices. Bring to a simmer.
  5. Add roasted veggies. Simmer on medium low heat for 20 minutes
  6. Let soup cool down completely, then put through food processor until you reach your prefered consistency. I blend mine until creamy.
  7. Re-heat and enjoy :)

Peel and thinly slice the carrot into rounds. Mince the garlic.; In a Dutch oven or large pot, heat the olive oil over medium heat. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying. Make sure you don't fill the soup maker above the max fill line. Full of flavor and so easy to make you can't go wrong with a big warm bowl of vegetable soup.

So that is going to wrap it up for this exceptional food roasted garden vegetable soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!