I know, I know. Chavi, you’ll never let me forget that you thought of this one and also even tested it for me! Is a public thank you enough? In any case, my sis sure is right — this soup is irresistible, with incredible flavor, due to the roasted veggies and spice combo. A “best-seller” label for this one!
Hearty Roasted Vegetable Soup
Recipe By Faigy Grossman
- Cooking and Prep: 1 h 25 m
- Serves: 10
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No Allergens
Ingredients (15)
Hearty Roasted Vegetable Soup
Start Cooking
Prepare the Soup
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.
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Roast for 45-60 minutes, stirring once or twice, until edges of vegetables start to brown.
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Add contents of one baking sheet to a large pot with eight cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick, add one to two cups water.
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Add remaining roasted vegetables and simmer for about 15 minutes until hot.
Credits
Photography: Hudi Greenberger
Styling: Janine Kalesis
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Super versatile recipe
I tweaked the recipe a bit and it was just delicious. I skipped the tomatos and peppers and used regular white onions instead of pearl onions. -
Replies:
Should be fine.
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Replies:
Should be fine.
